Finger Lickin’ Good

Except it’s not KFC - it’s CFC. Colette Fried Chicken

Pardon me as I make a bold statement: fried chicken is a failsafe crowd pleaser. It’s safe to assume it is not a meal people eat regularly and so they are often delighted by being served a crispy, crunchy, salty platter of fried chicken. It is a great casual food but is equally as fun to serve at a fancy dinner. 

All Images by Romy Macari

I will admit that fried chicken is not the easiest dish to make and while I plan to provide detailed instructions in upcoming posts, I will accept this is not a task for everyone. If you choose to serve store bought fried chicken though, I do insist you make your own sides from scratch. 

Cornbread and fried chicken go together like gin and tonic. It’s a classic combo, especially with a drizzle of hot honey over both. Cornbread can often be a divisive dish - sweet versus non-sweet. This cornbread is lovingly referred to as corny cornbread in my house and it is hardly a traditional take on the dish. It’s packed with corn kernels, it’s sweet and it’s original form was a muffin. I baked mine in a cast iron skillet but it’s delicious in any form. Now it’s debatable if coleslaw can be considered a vegetable but I would say it is when accompanying fried chicken. It’s all relative. 

Fried chicken pairs deliciously with champagne, white wine, beer or just about any cocktail. My preference is a whiskey sour.