Texas Style “Chicken Shack” Fried Chicken

Texas Style “Chicken Shack” Fried Chicken

Trust me, this is the real deal.  I have an old friend from down south that tells me the secret to good fried chicken is cold chicken and hot grease.

Marinade:

1 Qt Buttermilk

1 Tbl. salt

1 Tbl. soy sauce

2 tsp. Worcestershire sauce

1 1/2 tsp. white pepper

2 tsp. granulated garlic

1 tsp. sugar

1 tsp. ancho chile powder

1 tsp. cayenne pepper

Breasts, legs, thighs, and wings from two frying chickens, with skin

Dredge:

3 cups all-purpose flour

1 Tbl. salt

1 tsp. cayenne pepper

1 tsp. white pepper

1 tsp. granulated garlic

1/2 tsp. ancho chile powder

Oil for frying

In a large non-reactive container whisk all marinade ingredients together.  Place the chicken in the marinade so that all the pieces are submerged in the marinade.  Cover and refrigerate overnight, stirring twice.  Stir together the dredge ingredients.  Remove the chicken from the marinade.  Discard marinade and drain the chicken for a few minutes.  Dredge the chicken in the flour mixture and place on a cookie sheet so that the pieces are not touching.  Place the cookie sheet in the refrigerator for 15 minutes.  Pour 2 inches of oil into a large iron frying pan and heat to 375º.  Take only as much chicken as will fit in the frying pan in one layer from the refrigerator and carefully place it a piece at a time in the oil.  Fry one side for 12 minutes, turn and fry the other side for 12 minutes or until golden brown.  Serve with mashed potatoes, gravy, green beans and plenty of iced tea.

Serves 12

Spicy Collard Greens

Spicy Collard Greens

Years ago my dad took me to Mrs. White’s Golden Rule Cafe, a Mecca for ‘Soul Food’ in Phoenix.  On each table was a little bottle of Trappy’s brand Tabasco chiles.  The bottles were so old that the labels were half worn off, and the chiles inside the bottles were no longer yellow.  They were almost white as if they had been on the tables for years.  I asked my dad about this. He explained the peppers weren’t for eating; that every night the owner would fill these bottles back up with white vinegar.  And everyday his customers come in and drizzle the spicy vinegar over the greens.

I quote the movie ‘Giant’, starring Liz Taylor and Rock Hudson.  Hudson’s character 'Bick' Benedict Jr. when explaining why he is attracted to the independent and aggressive ‘Leslie,’ played by Taylor, says, “Down here we like a little vinegar on our greens!”

Greens are delicious, but add a little pepper vinegar and they come alive with a flavor.

Notice that this is called "Pepper Sauce,"not Tabasco Peppers! Clues… always look for clues to the good life, they're everywhere.

2 Tbl. Olive oil

½ white onion, chopped fine

2 cloves garlic

1/2 pound smoked ham hocks 
2 tsp. Salt

1 tsp. Crushed red chile

1 tsp black pepper
1 tsp. paprika
1 Tbl. hot red pepper sauce 
1 large bunch collard greens 
1 Tbl. butter

In a large stockpot, sauté the onion and garlic, in the oil, until soft but not browned.  Add 3 quarts of water and bring to a boil.  Add ham hocks, spices, and hot sauce. Reduce heat to low and simmer for 1 hour. Wash the collard greens thoroughly. Remove the stems from the center of the larger leaves. The stems of the smaller leaves are tender and don’t need to be removed.  Tear the greens into ½-inch thick strips. Place greens in the stockpot with the ham hock and add the butter. Simmer for 1 hour, stirring occasionally. Check to make sure the greens are tender, adjust seasoning and serve with a slotted spoon and don’t forget the white vinegar. 

Serves 4-6