Thus, we found ourselves on a recent night having fried chicken (yum), cowboy rice (yum), tenderstem broccoli (yum), with all of it finished off with a flourish featuring Ruby Tandoh’s chocolate cake (triple yum).
We didn’t have proper fried chicken in our house growing up on the East Coast of the U.S., though I’m sure that’s down to the fact that we didn’t live in the South (where it’s a mainstay) and/or the fact that my dad is not a huge fan of fried chicken. When we did have it, my mom made it using crushed up potato chips and then baking it in the oven, which is fried chicken of a sort, but not proper fried chicken.
This method is proper fried chicken, where I even got to use my candy thermometer to gauge the temperature of the oil (I’m always happy to dig out one of my gadgets to justify its existence). Samin also advises you to either cut a whole chicken into eight pieces or bone about 12 chicken things. I didn’t get to the butcher in time to do either of those things (though Samin says you should do this yourself), so I looked in vain at the supermarket for boned thighs before concluding that you eat fried chicken on the bone in the U.S. so we’ll do the same thing here.
The recipe also gives you an option to make a spicy oil and brush the chicken with it once it’s fried. The adults at the table did this, and while it was interesting, it didn’t make it demonstrably better– mainly because the fried chicken on its own was out-of-this-world delicious.
We even had some leftover, so I was able to enjoy some cold fried chicken (which is a delicacy in and of itself) the next day for lunch. Yum. Yum. Yum.
Did my stress relief strategy for my teenager work? Did it ever. Do I think I’ll be making a lot more fried chicken (and other foods) between now and the end of June? Indeed yes. But making Andrew’s favourite foods is playing to my strengths, so I’m happy to keep doing it. Whatever works.