Lu for Alaska@luinalaska
How to recreate the raising cain’s chicken:
Put your chicken in a bowl with enough buttermilk to cover your chicken. Add half a cup of pickle juice. Add paprika, garlic powder, onion powder, black pepper. Pinch of salt. Submerge your chicken in the goo. Measure depending on how much of God’s love resides in your heart.
Now you leave that bowl in the fridge for a few hours.
Now it’s been a few hours. Pull it out. Now we make our breading.
Put flour and cornstarch in a bowl. 4 parts flour to 1 part cornstarch. Add paprika, black pepper, salt, onion powder, garlic powder. Don’t be a stingy slag.
Now you’re going to sprinkle some of your buttermilk goo in your flour and smush around with your hands. You’re making chunks. We want chunky breading. You aren’t making dough. Be reasonable.
Now you should have crisco getting sizzly on the stove. Toss in some flour and if it doesn’t sizzle it’s not hot enough.
Crisco is bad for you. Obviously. We aren’t here for that energy.
You take your wet chicken and you slather it in breading. Slop it around. Be generous. Now you plop it in sizzling crisco. DO NOT TOUCH IT AGAIN. You want to touch it. Move it. You want to flip it. You want to smush it down. You want to slop crisco on top. STOP. Wait 7-9 minutes based on desired brown crispiness and then flip. Wait the same amount of time on this side.
Now you drain on rack. Crunchy. Flavorful. Crispy to taste.
The sauce is just ketchup, mayo, Worcestershire sauce, and you guessed it paprika, black pepper, salt, onion powder, and garlic powder. 2 parts mayo to 1 part ketchup with however much Worcestershire sauce feels right in your spirit. Bring it to the ancestors. Pray about it. Season to personal taste. Don’t be shy. It’s supposed to taste good.
Enjoy.