Finger Lickin’ Good: The Logistics

The Recipes

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Fried Chicken

Ingredients

• 2 cups buttermilk 
• 1/4 cup Crystal hot sauce
• 1 tablespoon kosher salt
• 10 pieces of chicken, bone in and skin on is preferred
• 1 1/2 cups of flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Canola or Peanut Oil

Instructions

1. Combine buttermilk, hot sauce and 1 tablespoon kosher salt in a large container with a lid. Add in chicken and refrigerate overnight. 
2. In a medium bowl, combine flour, kosher salt, black pepper and cayenne pepper. Whisk to combine. 
3. Dredge each piece of chicken in the flour mixture, directly from the buttermilk bowl. 
4. In a cast iron skillet or dutch oven, heat 2 inches of canola oil to 350 degrees. Fry 3-4 pieces of chicken at a time for 4-5 minutes on each side. Try to maintain an oil heat of 325-350 degrees. 
5. Once the internal temperature of the chicken reaches 165 degrees, place on a rack over a paper towel-lined tray to allow the excess oil to drain off. 

Yield: 1 cocktail

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Whiskey Sour

Ingredients

• 1 1/2 ounces whiskey
• 3/4 ounce lemon juice
• 1 ounce simple syrup
• Orange slice

Instructions

1. Combine whiskey, simple syrup and lemon juice in a cocktail shaker. Shake until cold. 
2. Strain into a rocks  glass filled with ice and garnish with an orange slice.

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Corny Corn Bread (or Muffins!)

Ingredients

• 1 cup flour
• 1 cup corn meal
• 4 tsp baking powder
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1 cup milk
• 3 tbsp butter, melted
• 15 ounces canned corn (or fresh!)
• 1/4 cup buttermilk
• A pinch of baking soda

Instructions

1. Preheat an oven to 425 degrees. 
2. Combine flour, corn meal, baking powder, salt and sugar in a small bowl. 
3. In a separate bowl, combine eggs, milk, melted butter, corn, buttermilk and baking soda. 
4. Fold the wet ingredients into the dry and stir until just combined
5. Heat a cast iron skillet on the stove top with a tablespoon of canola oil, crisco or butter. Pour batter into the skillet and back in the oven for 35 minutes.
6. For muffins, line a muffin tin with liners and evenly distribute the batter. Bake for 20-25 minutes

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Coleslaw

Ingredients

• 16 ounces of shredded cabbage or coleslaw mix
• 3/4 cup mayo
• 2 tablespoon white vinegar 
• 2 tablespoon sugar 

Instructions

1. Combine all ingredients in a bowl. Refrigerate until ready to serve! 

The Timeline

The Lists

Grocery List - 4-6 Servings:

10 pieces of chicken

16 ounces shredded cabbage or coleslaw mix

15 ounces canned corn

2 1/4 cups buttermilk

1 cup milk

1/4 cup hot sauce

2 eggs

3 tablespoons unsalted butter

Flour

Cornmeal

Sugar

Baking Soda

Baking Powder

Salt

Black Pepper

Cayenne Pepper

Mayo

White Vinegar

Lemon juice

Whiskey

Simple Syrup

Orange Slices

Equipment List

2 Cast Iron Skillets OR 1 Dutch Oven and 1 Muffin Tin

4 Medium Bowls

1 Large Bowl with Lid

Meat Thermometer

Candy Thermometer (for oil)

Cocktail Shaker

Serveware List:

Platter for Chicken

Plate for Cornbread

Bowl for Coleslaw

4 Rocks Glasses

4 Dinner Fork

4 Dinner Napkins

4 Dinner Plates