Tradisionele resepte

Die Ultimate American Fried Chicken -padkaart 2013

Die Ultimate American Fried Chicken -padkaart 2013

Ons weet, jy dink jou ma maak die beste gebakte hoender wat daar is. Nostalgie en vooroordeel in die tuisdorp is eenkant, maar baie van ons is ook baie opinies oor ons gunsteling gebakte hoendergewrigte buite ons eie kinderjare.

Gebraaide hoender is 'n tipiese Amerikaanse gereg, saam met hamburgers, worsbroodjies, appeltert, braai, grondboontjiebotter en braaivleis. Dit is goedkoop, relatief maklik om voor te berei (hoewel sommige dit natuurlik beter doen as ander), en dit is 'n uitstekende gelykmaker: maak nie saak wie u is of waar u vandaan kom nie, u word verwag om dit met u hande te eet.

Klik hier om die Ultimate American Fried Chicken Roadmap vir 2013 -skyfievertoning te sien!

Gebraaide hoender het 'n besonder sterk verbintenis met die Suidoos, maar sy wortels behoort aan baie immigrantebevolkings wat hulle in alle uithoeke van die land gevestig het. Mense van Wes -Afrikaans, Europees, en Asiaties etniese groepe kan almal die eer neem vir die bekendstelling en voortgesette tradisie van gebraaide hoender. En hoe belangrik is hierdie gereg vandag vir Amerikaners? Dit het sy eie nasionale vakansiedag: 6 Julie.

Verlede jaar het ons u 'n uitgebreide padkaart van die land gebring beste plekke vir gebakte hoender. So, hoe het ons gekom om byvoegings tot hierdie jaar se padkaart te kry? Ons het terugvoer van lesers oorweeg terwyl ons ook ons ​​personeel en verskeie nasionale kundiges geraadpleeg het. Saam met 'n paar noodsaaklike vermeldings in die Midde -Weste (soos 'n paar berugte tweestrydrestaurante in Pittsburg, Kan.), Het ons 'n unieke lokaal ingesluit wat stukkies na plaaslike wasbeer lei, sowel as 'n kerkkombuis in Noord -Carolina wat 'n gewilde plaaslike restaurant geword het.

Meel, water, sout, hoender en varkvet is net die begin wat gebraaide hoender betref. Hierdie basiese bestanddele lê die grondslag vir aanpassing-of dit nou 'n marinade op basis van asyn, cayenne of selfs esdoornheuningbotter is. Die moontlikhede is (eintlik) eindeloos. Almal het hul gunsteling, so laat weet ons as u voorkeuronderneming nie hierdie jaar geknip het nie, deur 'n opmerking te lewer.

Ons het die beste van die beste hier gelys, dus raadpleeg ons skyfievertoning vir die volgende keer dat u van u ma se resep afwyk.

Bykomende skryfwerk en navorsing is verskaf deur Molly Aronica, Emily Rothkrug, Meredith Whitman en Emily Kolars.


Volgende vlak gebraaide hoender

Om die speserye -mengsel te maak, kombineer al die bestanddele. Klits die melk met die asyn, eier, ½ teelepel sout en 1 eetlepel speserymengsel in 'n bak of diep plastiekhouer om die karringmelk marinade te maak. Maak die hoenderdye oop en sit tussen twee stukke bakpapier en druk dit dan plat met 'n deegroller. Plaas dit oor na die marinade, bedek dit dan en laat dit vir 4 uur, of oornag, afkoel.

Maak die laag deur die meel en borrie te kombineer met die meeste van die oorblywende speserymengsel (hou 1 teelepel) en 'n knippie sout in. Dreineer die hoenderdye, behou die marinade voor. Draai elke dy een vir een in die meel, doop dan in die gereserveerde marinade, dreineer dan weer in die meel en druk soveel as wat jy kan om dit te bedek. Plaas die bedekte dye op 'n groot bord.

Verhit 'n diepte van 10 cm olie in 'n vlak kastrol of diepvetbraaier tot dit 175C bereik. Laat sak twee of drie van die dye op 'n slag en braai ongestoord 3 minute lank, maak seker dat die temperatuur nie onder 160C daal nie (dit moet ongeveer 170C bly). Draai die dye om en braai dit nog 2-3 minute tot goudbruin en bros aan beide kante. Lig die hoender uit en plaas dit op 'n bak met kombuispapier om uit te dreineer, sit dit dan op 'n rak en hou dit warm in 'n lae oond terwyl jy die oorblywende dye braai.

As al die hoender gebraai is, kombineer die gereserveerde speserymengsel met 1 eetlepel skilferige seesout en strooi dit oor die hoender om voor te sit.


ALABAMA TOERISME DEPARTEMENT NUUSBRIEF 9 JULIE 2013

Laaste dae om aan te sluit by 153 restaurante wat aan die Alabama Restaurant Week deelneem
• Sperdatum vir vakansiegids en kalenderlyste vir 2014 is 1 Augustus
• Sperdatum vir 15 Julie vir nominasies in National Geographic Map Project
• Senator Orr onthul Vrydag 'n historiese merker aan die Olimpiese medaljewenner
• ASU kry $ 800K -toelae vir die interpretasiesentrum vir stemregte
• Mega-weekdier manie: Die Oesterroete kom stad toe
• Belle Chevre vat die koek, wen die beste eerbewyse in die toekenningskompetisie
• Die uiteindelike Amerikaanse gebraaide hoender -padkaart vir 2013
• Geskiedenis herbou, een log op 'n slag
• Teken in vir International Showcase in Nashville
• Mobiele teken in die Britse The Guardian se lys van die top 10 ikoniese Amerikaanse padtekens
• Travel Channel se “Monumental Mysteries” -reeks met The Face in the Courthouse -venster Donderdagaand
• Die GulfCoastNewsToday.com -onderhoude met Patti Hall, direkteur van "Little Zoo that Could"
• Monte Sano State Park se nuwe kantoor/winkel is oop
• Stem vir Landmark Park in Dothan
• Houston Welcome Center verskyn in die Dothan City Guide
• Webinars aangebied
• Alabama Governor's Conference on Tourism is 17-20 Aug. in Huntsville
• Southeast Tourism Society Marketing College
• Komende geleenthede in Alabama Tourism Department (ATD)
________________________________________________

Laaste dae om aan te sluit by 153 restaurante wat aan die Alabama Restaurant Week deelneem

Net 'n paar dae oor tot die sperdatum van 15 Julie vir restaurante om hul maaltydaanbod vir die Alabama -restaurantweek in te voer en af ​​te handel. Met minder as een week tot die sperdatum van Maandag, het die aantal restaurante wat reeds aangemeld is, toegeneem tot 124 in die hele staat plus 'n bykomende 29 in Birmingham vir 'n totaal van 153.

As deel van The Year of Alabama Food, vind die promosie van die restaurantweke van 16 tot 25 Augustus plaas en is dit gratis vir Alabama-restaurante. 'N Klein bemarkingsfooi word gehef vir die Birmingham Restaurant Week.
Gaan na www.alabamarestaurantweek.com om te sien watter restaurante tot dusver aangemeld het. Restaurante gaan na dieselfde webwerf om aan te meld en hul maaltydaanbiedings in te voer en om deelnemingsreëls te sien.

Deelnemende restaurante word op hierdie webwerf gelys met die presiese maaltydaanbod sodra dit bekend is. Die prys van die Alabama Restaurant Week is vasgestel op $ 10, $ 20 en $ 30 vir aandete en $ 5, $ 10 en $ 15 vir middagete. In alle gevalle is die prys per persoon en sluit dit nie belasting, fooi en drank in nie. Restaurante bied moontlik 'n ete of slegs een van die voorafbepaalde pryse. 'N Restaurant se gewone spyskaart sal ook beskikbaar wees. Alabama se Martie Duncan, 'n finalis in die trefferprogram "Food Network Star", sal haar gewildheid in 2013 weer gebruik om die Alabama Restaurant Week te bevorder. Duncan besoek verskeie van die restaurante wat deelneem vir 'n ontmoeting en groet op sosiale media met die publiek.

Vir meer inligting, kontak Gray Brennan 334-242-4459, [email protected]
Vir inligting oor Birmingham Restaurant Week, kontak James Little, 205-595-0562, [email protected]

Die sperdatum vir vakansiegids en kalenderlyste vir 2014 is 1 Augustus
Ons sien daarna uit om u organisasie, akkommodasie, besienswaardigheid of hulpbronsentrum in die Sweet Home Alabama -vakansiegids en kalender van gebeure 2014 te vertoon. Opdateer of voeg 'n lys in om dit te bevestig:
• Teken in op die nuwe webwerf, http://partners.alabama.travel, en bevestig of verander dit of voeg dit nou en dan by.
• Die nuwe aanlynlysingsproses, wat meer doeltreffend is, sal u en die staat baie tyd en geld bespaar.
• U kan die "vinnige begin" -gids hersien of aflaai, wat u lei deur 'n paar maklike stappe om u bestaande aanbieding op hierdie webwerf by te werk of te bevestig: http://partners.alabama.travel/files/Alabama_Partner_Portal_Quick-Start-Guide.pdf .
• Kyk na die vinnige aanwysingsgids en besoek die webwerf om u aanbieding teen 1 Augustus op te dateer.
Dit neem slegs 'n paar minute om u lysinskrywing op te dateer. Ons hoop dat u hierdie maklike en doeltreffende proses waardeer.
Vir enige vrae, stuur 'n e-pos aan [email protected] of bel Pam Smith by 334-353-4541.

Sperdatum vir 15 Julie vir nominasies in National Geographic Map Project

Met slegs dae oor tot die sperdatum van 15 Julie vir voorleggings in 'n National Geographic Map Project, is die aantal voorleggings in Alabama wat naby die 100 is.

Die eerste deel van die Amerikaanse Gulf Coast States Geotourism-webwerf en mapguide-projek is einde Mei begin met 'n benoemingsproses tot 15 Julie. Tot dusver is daar wydverspreide steun van die toerismebedryf in Alabama met vier en tagtig interessante plekke in Alabama ingedien en gepos as genomineerde webwerwe of geleenthede. Nog meer is moontlik ingedien, maar nog nie gepos nie.

Inwoners, gemeenskapsorganisasies, belanghebbendes vir toerisme en/of plaaslike besighede word versoek om hul webwerwe self aan te wys vir moontlike opname in die interaktiewe program met geotoerisme-tema wat as deel van die National Geographic Brand aangebied word.

Die Alabama -webwerwe wat vanaf 8 Julie genomineer en gepos is, is:

Akkommodasie
Columbiana Inn Bed & amp Breakfast, Gulf State Park, Gulf State Park Lakeside Cabins and Cottages

Gemeenskap
Abbeville, eerste in die land alfabeties, Battle-Friedman House and Gardens, Belle Mont Mansion, Downtown Fairhope, Fendall Hall, Five Points South, Hank Williams Trail, Historic Downtown Montgomery, Horseshoe Bend National Military Park, LaGrange College Site Park en Pioneer Village
Old Alabama Town, Old Decatur and Albany Historic Districts, Olde Town Daphne, Quilters of Gees Bend, Shape Note Singing in Henagar, Spanish Fort, Studios of Muscle Shoals, Timeless Splendor of the South (Bullock County)

Fees of geleentheid
Alabama Hoender- en Eierfees, Jaarlikse Jubileumfees, Daphne Annual Arts and Crafts Festival,
Demopolis Christmas on the River, Kentuck Festival of the Arts, Mobile Mardi Gras, W.C. Handige musiekfees

Kos of drank
Tuscaloosa -riviermark

Historiese plek
Alabama Governor's Mansion, Chattahoochee Trace, Chattahoochee Indian Heritage Centre, Confederate Memorial Park, Fort Morgan State Historic Site, Gaineswood National Historic Landmark, Hart House,
Magnolia Grove Historic Site, Moundville Archaeological Park, Pickens County AL Courthouse, Wilson Dam

Plaaslike besienswaardighede
Boil Weevil Standbeeld, Carlisle Drug Soda Fountain, Fromagerie Belle Chevre, The Markers Market Tuscaloosa, Tuscaloosa River Market

Museum
Alabama Museum vir Natuurgeskiedenis, Berman Museum vir Wêreldgeskiedenis, Cleburne County Mountain Center, F. Scott en Zelda Fitzgerald Museum, Fort Mitchell Historic Site, Gorgas House Museum, Guntersville Museum, Hank Aaron Kinderhuis en Museum, Heart of Dixie Railroad Museum, History Museum of Mobile, Jacksonville State Planetarium, Little River Canyon Center, Mildred Westervelv Warner Transportation Museum, Paul W Bryant Museum, Tuscaloosa Amphitheatre, Tuskegee Airmen National Historic Site, US Space & amp Rocket Center, USS Alabama Battleship Memorial Park, WCHandy Home

Natuurlike gebied
Bellingrath Gardens and Home, Burrnt Corn Creek Park, Dauphin Island Audubon Bird Sanctuary, Dauphin Island Public Beach, Frog Pond USA, Gulf State Park, Selma to Montgomery National Historic Trail, Tigers for Tomorrow

Buitelug
Alabama Inshore Artificial Reef, Alabama Offshore Artificial Reef Zone, Captain Jack Charters, Cherokee Rock Village, Coleman Lake, Talladega National Forrest, Shoal Creek, Conecuh National Forest, Eufaula National Wildlife Refuge, Fort Toulouse – Fort Jackson Historic Park, Gees Bend op die Alabama -rivier, Mount Cheaha State Park, Swift Creek US Army Corps of Engineers, Tombigbee River, Scenic Fossil Hunting, Wheeler National Wildlife Refuge

Pakketervarings
Battlefield Park van Holy Ground

Benoemings word tot 15 Julie aanvaar. Alabama -besienswaardighede wat uniek is, soos plaaslike restaurante, natuurlewe en skilderagtige paadjies, bed en ontbyt, historiese besienswaardighede, visvangbestemmings, museums, kunstenaarsgalerye en geleenthede word aangemoedig om self te benoem. Gaan na www.usgulfcoaststatesgeotourism.com om u webwerf te benoem

Vir meer inligting oor Alabama-benoemings, kontak Gray Brennan van die departement van toerisme in Alabama: [email protected] of 334-242-4459

Senator Orr onthul Vrydag 'n historiese merker aan die Olimpiese medaljewenner

Sen. Arthur Orr onthul 'n historiese aanduiding vir die Olimpiese medaljewenner David Donald Albritton op Vrydag, 12 Julie, om 10:00 in Danville. Staatstoerisme -direkteur Lee Sentell, voorsitter van die Morgan County Commission, Ray Long en Randy Vest, kommissaris van Morgan County, sal die seremonie bywoon.

Dave Albritton (1913-1994) was 'n boorling uit Danville wat Cornelius Johnson tydens die Olimpiese proewe in New York in 1936 vir die Wêreldhoogspringrekord vasgemaak het. Hulle was die eerste Afro-Amerikaners wat die wêreldmerk gesit het. Albritton het 'n silwer medalje op die XI Olimpiese Spele in Berlyn verower en die eerste inwoner van Alabama geword wat 'n Olimpiese baan- en veldveldmedalje verower het. Hy het aan die Olimpiese Spele deelgeneem met sy lewenslange vriend en inwoner van Oakville, Jesse Owens.

Albritton studeer aan die Ohio State University na die Olimpiese Spele en word 'n afrigter wat drie spanne lei na die Ohio State High School Championships. In 1960 word hy verkies as 'n Republikein in die Huis van Verteenwoordigers van Ohio en word hy die eerste Afro-Amerikaner wat voorsitter was van 'n komitee in Ohio. Hy het ses termyne in die algemene vergadering van Ohio voltooi. Albritton is in 1980 opgeneem in die USA Track and Field Hall of Fame.

Inwoner van Morgan County en historiese skrywer Tom Roberts het die departement van toerisme in Alabama aangemoedig om Albritton met die historiese merker te erken. Roberts het die nasionale gesindikeerde rubriek "American Chronicle" vir meer as sewe jaar vir die Chicago Tribune geskryf. Die merker sal op 'n terrein 8,5 myl wes van die sentrum van Hartselle op AL Hwy wees. 36 langs die Orr -begraafplaas en naby die Danville -poskantoor.

ASU kry $ 800K -toekenning vir die interpretasiesentrum vir stemregte
deur Scott Johnson, The Montgomery Advertiser, 1 Julie
Montgomery se interpretatiewe sentrum vir 'n roete ter herdenking van die Selma na Montgomery -stemregoptog het nog 'n stap vorentoe geneem danksy 'n nuwe toekenning.
Die staat het $ 800,000 toegeken aan die Alabama State University se nasionale sentrum vir die bestudering van burgerregte en Afro -Amerikaanse kultuur om dit te help bou aan die interpretatiewe sentrum.

Die departement van bewaring van Alabama het reeds $ 1,2 miljoen toegeken vir die bou van die sentrum, wat op die ASU -kampus naby die nuwe voetbalstadion sal wees.

Die jongste toekenning skuif die projek na twee derdes van die befondsingsdoelwit vir die eerste fase van die interpretatiewe sentrum, wat die deel is wat aan stemreg toegewy is.

Die totale koste van die sentrum sal na verwagting tussen $ 15 en $ 20 miljoen beloop, maar die gedeelte wat aan stemreg bestee word, sal na verwagting ongeveer $ 3 miljoen kos, sê Danielle Kennedy, vise -president van ASU vir universiteitsverhoudinge.

Die stemreggedeelte sal die eerste fase van die interpretatiewe sentrum wees, en ASU -amptenare het gesê dat hulle dit betyds wil oopmaak vir die 50ste herdenking van die optog, wat in Maart 2015 plaasvind.

Om die volle befondsing van $ 3 miljoen te verseker, sal 'n belangrike stap wees, het Howard Robinson, universiteitsargivaris, gesê.

'Daar was al 'n paar ontwerpgesprekke met 'n argitekfirma,' en volle befondsing behoort die gesprekke vorentoe te gee, het Robinson gesê.

ASU voer die projek uit saam met die National Park Service, wat die universiteit twee jaar gelede die plek van die interpretatiewe sentrum genoem het.

Die Montgomery -terrein sal die derde en laaste interpretatiewe sentrum op die Selma -tot -Montgomery -roete wees. Daar is reeds sentrums in Selma en White Hall.

Die interpretatiewe sentrum sal weerklank vind as net die universiteit of die stad, het Rolundus Rice, spesiale assistent van die dekaan by die nasionale sentrum, gesê.

Mega-weekdier manie: Die Oesterroete kom stad toe
deur Tamara Ikenberg, al.com, 3 Julie
Mobilians, berei u voor om u weekdiere te ontmoet. Om 17:00. op Donderdag, 11 Julie, sal ses reuse, professioneel geverfde veselglas -oesters die middestad van Mobile word.

Hulle onthulling is die debuut van The Oyster Trail, 'n interaktiewe openbare kuns- en bewaringsprojek van die Mobile Bay Oyster Gardening Program.

Ons is baie opgewonde. Dit was 'n lang tyd, 'sê Mobile Bay Oyster Gardening Program koördineerder P.J. Waters. Ek hoop almal kan uitkom en na hulle kyk en iets leer oor oesters. ”

Ons nuwe bure woon in parke, hotellobbies, op sypaadjies en ander plekke waar 'n mens verbaas sal wees om 'n byna vyf voet lange tweekleppige teëkom.

Wel, ek dink 'n mens sal verbaas wees om 'n tweevoudige tweekleppige byna oral te sien.
Oyster Trail -volgelinge kry 'n kaart en kry die geleentheid om 'n oester -skattejag te onderneem.

Die skattejag is 'n prettige manier om opgevoed te word en openbare kuns te geniet, het Marie Dyson, vrywilliger van Oyster Trail, gesê.

Dyson, wat 'n belangrike rol gespeel het in die werwing van kunstenaars en die verkryging van befondsing, het bygevoeg dat die roete waarskynlik ook die toerisme aan die Golfkus sal verhoog.

Later in die jaar sal nog ses oesterbeelde by die Trail gevoeg word, wat bedoel is om bewustheid te verhoog oor die belangrikheid van oesters in die ekosisteem en ekonomie, en om die Mobile Bay Oyster Gardening Program te ondersteun, wat gewerk het om Mobile Bay & #8217 se oesterriwwe vir meer as 'n dekade.

In 2010 is Waters geïnspireer om die Trail te begin nadat hy 'n voorlegging gesien het oor The Clam Trail, 'n soortgelyke herstel- en openbare kunsprojek wat New Jersey ’s Barnegat Bay bevoordeel.

Mobilians kan verwag om in die toekoms meer heerlik versierde weekdiersvriende te ontmoet.
Ons planne is om mettertyd die roete om die baai uit te brei, het Waters gesê. Uiteindelik wil ons graag 'n spoor hê van hierdie openbare kunsopvoedingsinstallasies wat die baai omvat. ”

Belle Chevre neem die koek, wen die beste eerbewyse in die toekenningskompetisie
deur Amethyst Holmes, al.com, 3 Julie
Belle Chevre het Maandag twee eerbewyse op die Summer Fancy Food Show in New York gewen.
Die Specialty Food Association het die roomys van Elkmont met twee sofi ™ Gold -toekennings toegeken vir sy bokkaaskaas en sy Belle & amp; The Bees Breakfast Cheese. Die twee produkte het gewen in die kategorie Baked Good, Baking Ingredient of Cereal en die kategorie Diet & amp Lifestyle.
Sien pryswenners en finaliste uit elke kategorie.

"A sofi ™ Gold is die hoogste eer in die fyn voedselbedryf," het eienaar Tasia Malakasis in 'n persverklaring gesê. 'Die feit dat 'n klein bokkaas soos ons s'n erken is as een van die beste in die land, is iets wat ek baie trots kan sê.'

Die kaaskoek van die roomys is ook aangewys as die beste suiwel -nagereg tydens die 2013 Dairy Innovation Awards wat tydens 'n galadinee tydens die 7de Global Dairy Congress in Luzern, 19 Junie, aangekondig is.
B

elle Chevre is geleë op 18849 Upper Fort Hampton Road in Elkmont. Besoek bellechevre.com vir meer inligting.
Om die artikel te sien, gaan na: http://www.al.com/living/index.ssf/2013/07/belle_chevre_takes_the_cake_wi.html

Die uiteindelike Amerikaanse gebraaide hoender -padkaart vir 2013
Die Daily Meal, 08 Julie
Ons weet, jy dink jou ma maak die beste gebakte hoender wat daar is. Nostalgie en vooroordeel in die tuisdorp is eenkant, maar baie van ons is ook baie opinies oor ons gunsteling gebakte hoendergewrigte buite ons eie kinderjare.

Gebraaide hoender is 'n tipiese Amerikaanse gereg, saam met hamburgers, worsbroodjies, appeltert, braai, grondboontjiebotter en braaivleis. Dit is goedkoop, relatief maklik om voor te berei (hoewel sommige dit natuurlik beter doen as ander), en dit is 'n uitstekende gelykmaker: maak nie saak wie u is of waar u vandaan kom nie, u word verwag om dit met u hande te eet.

Gebraaide hoender het 'n besonder sterk verbintenis met die Suidoos, maar sy wortels behoort aan baie immigrantebevolkings wat hulle in alle uithoeke van die land gevestig het. Mense uit Wes -Afrikaanse, Europese en Asiatiese etniese groepe kan almal die eer neem vir die bekendstelling en voortgesette tradisie van gebraaide hoender in die buiteland.

Verlede jaar het ons u 'n uitgebreide padkaart van die beste plekke vir gebraaide hoender in die land gebring. So, hoe het ons gekom om byvoegings tot hierdie jaar se padkaart te kry? Ons het terugvoer van lesers oorweeg terwyl ons ook ons ​​personeel en verskeie nasionale kundiges geraadpleeg het. Saam met 'n paar noodsaaklike vermeldings in die Midde -Weste (soos 'n paar berugte tweestrydrestaurante in Pittsburg, Kan.), Het ons 'n unieke lokaal ingesluit wat stukkies na plaaslike wasbeer lei, sowel as 'n kerkkombuis in Noord -Carolina wat 'n gewilde plaaslike restaurant geword het.

Meel, water, sout, hoender en varkvet is net die begin wat gebraaide hoender betref. Hierdie basiese bestanddele lê die basis vir aanpassing-of dit nou 'n marinade op basis van asyn, cayenne of selfs esdoornheuningbotter is. Die moontlikhede is (eintlik) eindeloos. Almal het hul gunsteling, so laat weet ons as u voorkeuronderneming nie hierdie jaar geknip het nie, deur 'n opmerking te lewer.

Ons het die beste van die beste hier gelys, dus raadpleeg ons skyfievertoning vir die volgende keer dat u van u ma se resep afwyk.

#5. Café Dupont, Birmingham
Café Dupont bied 'n vars perspektief op plaaslike bestanddele, en gebruik organiese kos en vars produkte om 'n spyskaart te skep vol tradisionele geure en kontemporêre styl. Eienaar en sjef Chris Dupont, 'n boorling uit New Orleans, is die brein agter Café Dupont se eklektiese spyskaart en het sterk verhoudings met plaaslike boere ontwikkel om sy geregte te help brand. In 2005 was die gebakte hoender van Café Dupont nommer 13 op die Alabama Buro vir Toerisme en Reis se lys van 100 geregte wat jy in Alabama moet eet. Dit is egter geen verrassing nie, want dit is nie u gemiddelde gebakte hoender nie. Dupont bedien karringmelk-gebraaide hoender met 'n suurlemoen basiliekruid-sous, bedien bo-op warm aartappels. Klink vir ons na bekroonde gebakte hoender.
Vir die hele artikel, gaan na: http://www.foxnews.com/leisure/2013/07/08/ultimate-american-fried-chicken-roadmap-for-2013/?intcmp=features

Herbou geskiedenis, een log op 'n slag
deur William Moore, The Baldwin Times, 5 Julie
Teen die einde van hierdie maand sal daar 'n histories akkurate blokhuis wees wat een hoek van Fort Mims bewaak.

Alhoewel dit nie die struktuur is wat hierdie lente begin is nie, is amptenare opgewonde om te sien hoe die balke van die swaelstert hierdie week aangebring word.

'Een van die ouens wat ons help om dit hier te kry, het gesê dat dit die best geboude en mees histories akkurate blokhuis is wat hy nog ooit gesien het,' het Claudia Campbell, direkteur van Fort Mims, gesê.

'N Klein bemanning het Dinsdagoggend begin met die vervelige proses om die blokhuis weer een vir een bymekaar te maak. Butch Fuller, wat aan die hoof van die rekonstruksie staan, het beraam dat dit ongeveer vyf dae sal neem om die massiewe hout op die twee verdiepings te bou. Dit sal nog 'n week neem om die dak op te sit en die binnekant af te handel. Selfs met vuilwerk en 'n sooi om die basis, sal die blokhuis betyds klaar wees vir die 200ste herdenking van die slagting van Fort Mims op 30 Augustus.

'Ons is opgewonde om te sien hoe dit styg,' het Campbell gesê. 'Dit is al 'n geruime tyd aan die gang. Die grootte het ons entoesiasme verander. ”

Die Fort Mims Restoration Association werk al jare daaraan om die blokhuis te herbou wat sekuriteit en 'n hoë uitkykpunt vir die vroeë intrekkers bied. Amptenare werk aan 'n blokhuis met ronde houthakkies en saalkerwe toe hulle in kennis gestel word dat dit nie histories akkuraat is nie. Hulle benodig vierkantige hout met halwe swaelstertverbindings.

Rigting verander
Die vereniging is terug na Square One. 'N Argitek het ongeveer 8 maande aan 'n geskikte ontwerp gewerk toe Campbell 'n oproep kry om 'n blokhuis in die landelike Georgia aan te bied. Al wat hulle hoef te doen is om dit uitmekaar te haal, na Alabama te vervoer en dit weer aanmekaar te sit.

In Desember 2011 bied 'n hoofstuk Daughters of the American Revolution die vereniging 'n replika -blokhuis aan wat naby Omaha, GA, gebou is. Aangesien Fort Mims aktief aan hul eie blokhuis gewerk het, het hulle die aanbod van die hand gewys. Toe die geleentheid 'n tweede keer klop, het amptenare die kans aangegryp.

Die replika van Fort McCreary se blokhuis is histories akkuraat vir Fort Mims. Boonop speel Fort McCreary 'n rol in die Creek Wars, net soos die Baldwin County -terrein.

Fuller het gesê dat die blokhuis goed gebou is. Die hout is almal bymekaargemaak, wat die aftakeling langer neem. Die ongeveer 23 voet lange struktuur behoort binne ongeveer twee weke voltooi te wees.

Die koste om die blokhuis na Tensaw te bring en dit te herbou, word befonds deur borgskappe en 'n toelae van die Poarch Indiane, het Campbell gesê.

Teken in vir die International Showcase in Nashville
Registrasie is tans aan die gang vir die International Showcase wat gehou word in Nashville, 3-6 Desember 2013. Dit is die tweede internasionale vertoning wat Travel South aanbied. Verlede jaar was die reaksie van beide oorsese toerondernemings en verskaffers van Alabama groot.

Nashville sal 'n opwindende stad wees vir die internasionale toeroperateurs, so ek dink die vlak en aantal ondernemings wat nog bywoon, sal nog beter wees. In afwagting sal die uitstalling vanjaar twee volle afsprake hê in plaas van net anderhalf dag. Dit sal u toelaat om nog meer afsprake te maak. Na verwagting sal meer as 75 internasionale toeroperateurs van meer as 'n dosyn lande regoor die wêreld dit bywoon.

Danksy die groot aantal Alabama -verskaffers wat verlede jaar aangemeld het, voorspel Alabama 'n soliede beeld van 'n gebied in die suide waar toeriste hul geld moet en wil spandeer.

Dankie aan diegene wat verlede jaar gekom het. U weet hoe wonderlik die vertoning was. As u nie verlede jaar aangemeld het nie, sluit hierdie jaar by ons aan.

Teken nou in. Die spesiale prys vir vroeë voëls, vanaf $ 995 vir 'n enkele sitplek by 'n afspraakstafel met drie sitplekke, eindig op 31 Augustus. Vir die beste afspraakresultate, kom saam met twee ander uit u omgewing en ontvang 'n verenigde toerismeboodskap. Vanaf 1 September sal die prys van die afspraak met die toelating hoër wees.

Travel South verwag dat die stalletjie uitverkoop sal word, dus stel die Alabama Toerisme Departement so gou as moontlik bestemmings, besienswaardighede en akkommodasie voor om seker te maak dat u dit kan bywoon.

Vir meer inligting, kontak Liz Bittner by Travel South of
Gray Brennan, departement van toerisme in Alabama, 334-242-4459, [email protected]

Mobiele teken in die Britse The Guardian se lys van die top 10 ikoniese Amerikaanse padtekens
Amerikaanse padtekens, logo's, slagspreuke, graffiti en ander Americana het die land vir baie besoekers verteenwoordig. Hier is 10 van die mees ikoniese ‘ visies van Amerika ’
deur Salena Lettera, The Guardian, 21 Junie
Die Britse publikasie, The Guardian, het 'n lys van hul beste Amerikaanse padtekens gepubliseer. Deur te beweer dat padtekens, logo's, slagspreuke, graffiti en ander Americana die VSA vir baie besoekers verteenwoordig het, bevat hul lys van die top 10 'n politieke dakbord in New York "No Human Being Is Illegal", die toeris "Voodoo Donut -winkelbord in Portland, Oregon en 'n bord in Dauphinstraat in Mobile, Alabama.

Die Hoffman Furniture Company -teken in Mobile bevat die woorde 'Vrolike krediet' wat die verslaggewer opgemerk het. Die artikel bevat 'n beskrywing van Mobile en die kus van Alabama. 'Ek was verwonderd oor die weelde van die Saenger -teater - 'n besienswaardigheid en onthaalplek in die stad sedert 1927, en het verneem dat die oudste Mardi Gras -viering in die VSA hier plaasvind en middagete geëet het by Wintzell's Oyster House, 'n restaurant wat sedert 1938 bekroonde kos bedien. Op my laaste dag in die stad het ek minder as 'n uur gery om op 'n wit sandstrand aan die Gulf Coast van Alabama te gaan sit. Dit is wat ek vrolik noem. ” Die artikel het skakels na sowel die sentrum van Mobile as die Gulf Shores CVB.
Om die hele verhaal te sien, gaan na http://www.guardian.co.uk/travel/2013/jun/22/top-10-us-iconic-road-signs?INTCMP=SRCH

Della Tully, verteenwoordiger van Alabama in die Verenigde Koninkryk, werk namens ons staat om positiewe toerisme-publisiteit te kry.

Vir meer inligting oor Alabama se internasionale program, kontak Gray Brennan: [email protected], of 334-242-4459.

Travel Channel se "Monumental Mysteries" -reeks met The Face in the Courthouse -venster Donderdagaand
'Monumentale geheimenisse' soek die Verenigde State na die monumente in die geskiedenis van die land en onthul verhale wat vir baie Amerikaners onbekend is. Hierdie fassinerende verhale sluit in waarom die Ellis-eiland van New York 'n baken van hoop vir die wêreldbekende Von Trapp-gesin was, waarom die hande van 'n groot horlosie op die eiland Hawaii vir ewig in tyd vasgevries is en hoe 'n pasgetroude egpaar onverklaarbaar verdwyn het Arizona se asemrowende Grand Canyon. Geskiedkundige ontdekkingsreisiger en museumliefhebber Don Wildman ontbloot sommige van Amerika se mees intrigerende gebeure, grootste triomfe, bekende rampe en selfs berugte misdade wat met baie van die land se monumente verband hou. Dit sluit ikoniese geboue, brûe, gedenktekens, nasionale parke, standbeelde, beeldhouwerke en grafstene regoor die land in.

Face in the Courthouse Window (Pickens County Courthouse, Carrollton, AL) word uitgesaai op Donderdag, 11 Julie, om 21:00 ET/PT op Travel Channel.

Die oulike suidelike stad Carrollton, Alabama, huisves sjarmante kerke en ou begraafplase. Maar 'n venster op een gebou in die hartjie van hierdie stil gehuggie het 'n geheimsinnige en gruwelike beeld wat volgens sommige deur 'n kwaai gees daar gelaat is. Watter opwindende verhaal van wraak, skuldgevoelens en 'n sterwende gelofte spook nog steeds in hierdie stad?
travelchannel.com www.CourthouseWindow.com

Die GulfCoastNewsToday.com voer 'n onderhoud met Patti Hall, direkteur van "Little Zoo that Could"
deur Jill Clair Gentry, redakteur van Baldwin People, GulfCoastNewsToday.com, 2 Julie
Patti Hall is sedert 1997 die direkteur van die Alabama Gulf Coast Zoo. Sy is lief vir omgang met die diere.

Toe Patti en haar man in die middel van die 90's na die Golfkus verhuis het, het sy 30 tot 40 uur per week as vrywilliger by die Gulf Coast Zoo in Alabama begin werk, wat 'n werk geword het-waar sy by gewerk het die afgelope 16 jaar minstens 60 uur per week.

Elke dag omgang met diere, sowel as gaste van regoor die land, is die verwesenliking van 'n droom vir Patti. Omdat die dieretuin van die Gulf Coast van Alabama so klein is, kan dit gaste een-tot-een-ervarings met diere bied, en dit is presies wat Patti glo dat dieretuine moet doen.
'Ek wou nog altyd 'n dieretuin skep waarna ek wou gaan as 'n kind wat nie bestaan ​​het nie,' sê sy. 'As u mense toelaat om met diere te kommunikeer en hulle kan kontak maak, en hulle loop uiteindelik met 'n bietjie meer respek vir diere as wat hulle gedoen het, het ons ons werk gedoen. Ons het u vermaak, geleer en hopelik met 'n ander siening na die dierewêreld laat kyk.

Toe die orkaan Ivan Baldwin County in 2004 tref, het Patti, haar personeel en vrywilligers 280 diere na haar huis in Elberta ontruim, waar sy 10 hektaar grond gehad het. Sy het ook 'n paar van die dieretuinpersoneel en hul troeteldiere gehuisves.

'Ons het later uitgevind dat ons die enigste dieretuin in die Amerikaanse geskiedenis was wat ooit 'n volledige ontruiming gehad het,' sê sy.

The heartwarming story of the Little Zoo that Could inspired a show by the same name on Animal Planet, interviews with news anchors across the country and donations — the community rallied behind the zoo, and it has been improving ever since.

Now, the zoo, which is a 501c3 nonprofit organization that relies on donations, grants and admissions for funding, is trying to raise money to build the world’s first environmentally sustainable zoo on 50 acres of land a few miles north of its current location.

The Amazing Green Zoo will also be almost entirely hurricane proof, Patti says.

“But we’re running around a year behind in our fundraising because of the economy,” Patti says. “We’re waiting for a couple of big grants. We’re still working hard — it will be built. I say we’re on a five-year plan. I’m getting older, so in five years, I just want to be riding around our new zoo in a little golf cart and talking to our guests.”

The new zoo will cost about $25 million, and Patti says in addition to grants, serious fundraising efforts will begin early this fall.

Monte Sano State Park’s new office/store is open
Renovations to the Monte Sano State Park main office and camp store are complete and the new facility opened for business Sat., July 6. The original park office was destroyed by fire in 2010. Since then, the store has served as both administrative offices and store. With renovations complete, the expanded facility will offer refreshments, limited groceries and souvenirs, and is equipped with handicap accessible restrooms.

According to Kent Wilborn, Monte Sano superintendent, the new office/store is a major improvement to the park and will allow his staff to provide better customer service.
“Everything is located in one central building so we can book campground reservations, answer phone calls and monitor our camp store without separating our staff,” Wilborn said.

Monte Sano, Spanish for “Mountain of Health,” rises more than 1,600 feet above sea level in Huntsville, Ala. The mountain has attracted visitors since the mid-1820s. Today Monte Sano State Park offers an escape from the hustle of city life via more than 14 miles of hiking and mountain biking trails, various camping options, and other outdoor activities.

The park offers 89 RV camping sites and 18 primitive sites. Monte Sano also offers 14 cabins two are dog-friendly. For campground reservations, call 256-534-6589. To reserve a cabin or pavilion, call 256-534-3757. For more information, email [email protected] or visit www.alapark.com/MonteSano/.

Vote for Landmark Park in Dothan
You can help Landmark Park in Dothan win one of three recreational grants, up to $100,000. For more information, visit: www.coke.com/parks
To vote for Landmark Park, go to: https://parks.livepositively.com/parks/index.html

Houston Welcome Center featured in Dothan City Guide
An article about the Houston Welcome Center, the Gateway to Dothan, by Laura Stakelum, with photography by Nick Stakelum, appeared in a recent issue of the Dothan City Guide.
To read the article, please go to: https://tourism.alabama.gov/content/uploads/Cityguide1.jpg

Webinars offered
The Small Business Administration (SBA) will host a series of webinars this month on how to increase sales during the travel season.

To view the link to the webinars, go to: http://www.sba.gov/community/blogs/july-webinar-series-how-increase-sales-during-travel-season

Alabama Governor’s Conference on Tourism is Aug. 17-20 in Huntsville
Mark your calendars for the Alabama Governor’s Conference on Tourism, Aug. 17-20, at the Westin Hotel in Huntsville next to Bridge Street with its’ seventy upscale shops, restaurants, movie theater and spa just footsteps away.

For information and registration, go to: www.algovernorsconference.com

An Alabama Governor’s Conference on Tourism Facebook Page has been created. The link to it is http://www.facebook.com/AlabamaGovernorsConferenceOnTourism. If you have a FB account please “like” the page and “share” it on your page and/or invite your friends to like it.

Make a difference by donating to the AGCT Silent Auction to benefit the Alabama Tourism & Hospitality Industry Scholarship Fund
The Silent Auction held during the Alabama Governor’s Conference on Tourism benefits the Alabama Tourism & Hospitality Industry Scholarship Fund. The AGCT Silent Auction has risen over $202,000 over the past 20 years. Scholarships are awarded annually to students currently working toward degrees in the field of hospitality, tourism, hotel, culinary or food service management. Students enrolled in four-year colleges/universities must be at least a second semester freshman, but no further along than a second semester junior at time of application. Students from two-year colleges must be at least in their second semester of their first year, but no further along than their first semester of their second year at time of application.

To make a Silent Auction Donation please visit: http://www.algovernorsconference.com/silent-auction/. Scholarships will be awarded during the Alabama Governor’s Conference on Tourism, August 17-20 at the Westin Huntsville.

Conference registration, full agenda and hotel reservations are available online at: http://algovernorsconference.com/.

Wine and Craft Beer Pull scholarship fundraiser
The Alabama Governor’s Conference on Tourism is bringing back the Wine Pull Fundraiser to the annual conference to be held August 17—20, in Huntsville. Last year more than $2,000 was raised for the Hospitality and Tourism Industry “Scholarship Fund” and the 2013 goal is to double that amount. A Craft Beer Pull is being added to this year’s fundraiser venue.

What is a wine and beer pull?
An opportunity to pay $10 for a bottle of wine or assorted craft beers ranging in value from $20 to $120 or more.

Donate a bottle of wine or craft beer
Please help award more scholarship dollars by donating at least one bottle of wine or craft beer (valued at $20 or more). When you register for the Alabama Governor’s Conference, please commit to donating a bottle of wine, craft beer or a cash commitment. The Alabama Tourism Partnership will be glad to do the shopping for you.

Convenient donation drop-off locations
For your convenience drop-off locations are available in three regions of the State: South, Central, and North. Please contact the Alabama Travel Council directly and we are happy to make pick up arrangements with you.

For more information, contact: [email protected], or call (334) 271-0050

Southeast Tourism Society Marketing College
For one week each year, tourism industry professionals from all over the Southeast meet at University of North Georgia for the Southeast Tourism Society Marketing College. During the week, students experience a broad-based curriculum of courses designed to teach marketing techniques from all facets of the tourism industry. Marketing College professors are working, experienced professionals from across the U.S. who not only bring expertise, but real-world knowledge and experience, to the classroom. From the time students arrive on Sunday evening until they depart on Friday, they enjoy classes, lectures, discussion groups and one-of-a-kind networking opportunities in an academic environment conducive to learning. Students who attend three years of Marketing College receive a Travel Marketing Professional (TMP) certification, presented at a special graduation ceremony at the STS spring meeting.
Dates: Aug. 4-9. University of North Georgia, Dahlonega, GA

Alabama Tourism Department (ATD) upcoming events
Aug 4-7 Alabama Motorcoach/Georgia Motorcoach Operators/South Central Motorcoach Association, Birmingham
Aug 17-21 Alabama Governor’s Conference on Tourism – Huntsville, AL (Westin)
Sept 19 Alabama Mountain Lakes Annual Meeting
Dec. 3-6 International Showcase, Nashville
Feb. 23-26, 2014 Domestic Showcase, Charleston, WV


Aanwysings

Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.

Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate. Geur met sout na smaak. Serve immediately—or, for extra-crunchy fried chicken, proceed to step 7.

Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.


The ultimate American fried chicken roadmap for 2013

We know, you think your mom makes the best fried chicken out there. Nostalgia and hometown bias aside, though, many of us are also very opinionated about our favorite fried chicken joints outside of our own childhood kitchens.

Fried chicken is a quintessential American dish, along with hamburgers, hot dogs, apple pie, barbecue, peanut butter, and casseroles. It’s cheap, relatively easy to prepare (although some obviously do it better than others), and is a great equalizer: no matter who you are or where you’re from, you’re expected to eat it with your hands.

Fried chicken may have a particularly strong association with the Southeast, but its roots belong to many immigrant populations who settled in all corners of the country. People from West African, European, and Asian ethnicities can all take some credit for both introducing and continuing the fried chicken tradition stateside.

Last year, we brought you an extensive roadmap of the country’s best places for fried chicken. So how did we come up for additions to this year’s roadmap? We considered reader feedback while also consulting our staff and several national experts. Along with some necessary Midwest mentions (such as a couple of infamous dueling restaurants in Pittsburg, Kan.), we’ve included a unique venue that feeds its scraps to local raccoons, as well as a North Carolina church kitchen turned popular local restaurant.

Flour, water, salt, chicken, and lard are just the beginning when it comes to fried chicken. These basic ingredients lay the foundation for customization — whether it’s a vinegar-based marinade, cayenne, or even maple-honey butter. The possibilities are (actually) endless. Everyone’s got their favorite, so if your preferred establishment didn’t make this year’s cut, let us know by leaving a comment.

We’ve listed the best of the best here, so be sure to consult our slideshow for the next time that you stray from your mom’s recipe.


Versamel die bestanddele. Preheat the oven to 200 F and place a rack in a large baking pan.

Die Spruce / Julia Hartbeck

In a medium bowl, combine the milk and eggs. Whisk to blend well.

Die Spruce / Julia Hartbeck

In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.

Die Spruce / Julia Hartbeck

Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.

Die Spruce / Julia Hartbeck

Add the dipped chicken pieces to the bag of seasoned flour.

Die Spruce / Julia Hartbeck

Seal the bag and shake well to coat the chicken pieces thoroughly.

Die Spruce / Julia Hartbeck

Remove to a plate and repeat with the remaining chicken pieces.

Die Spruce / Julia Hartbeck

Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.

Die Spruce / Julia Hartbeck

Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.

Die Spruce / Julia Hartbeck

With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.

Die Spruce / Julia Hartbeck

Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

Die Spruce / Julia Hartbeck

  • If you're going to substitute the vegetable oil, make sure that it's suitable for deep-frying. Oils with a low smoke point will burn at the temperature this recipe requires and fill your kitchen with smoke rather than the tempting smell of fried chicken.
  • The best way to check for doneness is to use a meat thermometer. The minimum safe temperature for chicken is 165 F. Alternatively, you can pierce it with a fork to see if juices run clear.
  • Leftover fried chicken can be reheated with good results. Take the chicken out of the refrigerator and bring it to room temperature. Heat the oven to 400 F. Put the chicken pieces on a rack on top of a rimmed baking sheet and bake for about 15 to 20 minutes until heated through and crisp.

Resep Variasies

    can replace the milk. Another version of Southern fried chicken soaks it in a buttermilk marinade for at least 6 hours. This ensures the chicken is juicy and can help the flour stick better.
  • Replace the milk with evaporated milk if you prefer.
  • Use a seasoned salt blend as a substitute for the salt and pepper.
  • Add more seasonings to the flour. Cajun seasoning is always a hit, and paprika, cayenne, and poultry seasoning are popular additions. You can also try the blend used in a copycat KFC chicken recipe.
  • Add about 1/2 cup of fine, dry breadcrumbs to the flour mixture.

Why Isn't My Fried Chicken Crispy?

Oil temperature is the main reason why fried chicken doesn't get crispy. If it's not warm enough, the chicken needs to cook longer and will get soggy from soaking up too much oil. When the oil is too hot you risk raw meat and burnt breading. Avoid crowding the pan and use a thermometer to monitor the oil temperature to ensure it stays close to 350 F at all times. It will fluctuate but if you stay ahead of it and adjust the burner accordingly, the chicken will cook properly.


How does buttermilk fried chicken taste?

Oh, it tastes good. Make this recipe and you'll be enjoying succulent, juicy pieces of chicken, coated in a warm, crispy and slightly spicy batter.

I served ours with new potatoes and a spinach and cherry tomato salad - the whole family loved it.

Why is fried chicken so tasty?

It's the magic combination of the ingredients and the cooking method. Tasty free-range chicken, buttermilk with that hint of acidity and delicious spices are the foundation, while deep frying foods is a 'dry-heat' cooking method that gives the chicken its characteristic crispy texture while at the same time sealing in the moisture.

Deep frying also means the flavours don't get diluted in water and the spices get to bind to the fat from the skin and in the oil, which helps particular taste receptors in your tongue to open up and appreciate the flavour for longer. SO GOED.

What does Marinating chicken in buttermilk do?

Buttermilk is a popular ingredient when making Southern-style fried chicken. The slightly acidic buttermilk helps tenderise the chicken by breaking down some of the proteins in the meat.

Because buttermilk is nice and thick, it also sticks well to the chicken, meaning you get a really great coating when you go dip it into the flour.

You can easily get buttermilk in the supermarket, but if you don't have any, you can use plain yogurt, soured with a squeeze of lemon and left to sit for a few minutes. This should then have a similar acidity, and therefore the same effect of allowing the enzymes to tenderise the meat as it marinades.


1. Fiorella's Jack Stack Barbecue (Kansas City, Mo.)

Russ Fiorella opened Smokestack BBQ in 1957. His eldest son, Jack, worked at Smokestack until 1974, and then started his own place, Fiorella’s Jack Stack. Over the years, Fiorella's has opened three more locations and the menu has expanded from the original six item-menu Jack borrowed from his father to include hickory-smoked lamb ribs, Angus beef steaks, brisket, beef, and the restaurant's signature Kansas City beef, pork, and ham burnt ends.


Metode

  • Put the drumsticks into a bowl and add the buttermilk. Cover with plastic wrap and make sure it touches the mixture so that the drumsticks stay submerged into the buttermilk. Refrigerate for 8 hours.
  • Place a braaipan with seed oil over medium-low heat.
  • In a bowl add the flour, the corn starch, the cumin, the paprika, the garlic, the cayenne pepper, salt, pepper, the thyme, and mix.
  • Remove the drumsticks, transfer them to the bowl with the spices, and add them to the frying pan in two batches.
  • Fry them over low heat for about 15 minutes until they are cooked through.
  • Alternatively, you can sauté them in the pan for 2-3 minutes. Transfer to a baking pan and bake them in a preheated oven at 180 ο C (350 ο F) set to fan for 15 minutes.
  • Bedien met jogurt.


The best fried chicken recipes

Classic Southern fried chicken

Want a highly effective and very easy way to achieve textbook fried chicken using only a handful of everyday storecupboard ingredients? Behold our homemade SFC recipe. It uses standard milk rather than buttermilk, self-raising flour for crunch and our very own not-so-secret three-spice mix. The chicken is initially fried in groundnut oil then finished in the oven for added crunch.

Next level fried chicken

Our next level cookery series takes a forensic approach to classic dishes, taking them back to basics to develop our ultimate recipe. Our next level fried chicken was designed to create the crunchiest coating possible. The chicken is left to soak in a buttermilk bath overnight before being turned in a spice mix and fried to an exacting method for optimum crunch. The recipe also uses chicken thighs for extra juiciness.

Buttermilk fried chicken

If you fancy whiling away a few hours on a more challenging cooking project, our buttermilk fried chicken will fit the bill. Tenderise the chicken overnight in a dry brine before dipping it in buttermilk and a spiced flour coating. This is fried chicken in its truest form – the recipe requires 1-2 litres of oil for achieving that true takeaway finish.

Korean fried chicken

If you like your fried chicken saucy, Korean-style is the way to go. Use chicken wings coated in cornflour for your base, then top with a sweet-spicy-salty sauce of brown sugar, soy sauce, ginger and gochujang chilli. Top with chopped spring onions and a scattering of sesame seeds – don’t forget the tall pile of napkins.

Polenta coated chicken

Storecupboard polenta adds a point of difference to this versatile fried chicken recipe. The recipe lists buttermilk but regular milk can be used instead. You’ll just need a touch of paprika and cayenne spice for flavouring and the bonus cornbread on the side makes this a celebration of Southern US cuisine.

Chicken schnitzel

If you want the essence of fried chicken but don’t have the time or inclination to deep fat fry, a shallow-fried schnitzel will hit the spot with considerably less labour expenditure. This classic flattened chicken breast in breadcrumbs is a versatile, crowd-pleasing midweek dinner. Serve with coleslaw, in a bun, coated in caper butter or on a bed of tomato spaghetti.

Homemade chicken Kiev

An iconic dish that will never go out of style, is there a better way to serve chicken than stuffed with garlic butter and finished in a bath of hot oil? It’s a notoriously tricky recipe to get right (we have so many sad memories of leaked butter when making frozen ready-made Kievs) but our detailed recipe gives a triple-tested, straightforward technique to make it as easy as possible.

Crispy honey buffalo wings

We love American-style hot sauce with its piquant, vinegary tang. Our easy buffalo wing recipe uses the traditional technique of coating the chicken in flavoured flour and deep frying before tossing it in buttery hot sauce. The genius coleslaw features blue cheese and soured cream for a classic flavour combination that demands a large, cold beer on the side.

Korean fried chicken burgers

Crispy fried chicken – check. Lashings of chilli sauce – check. Kimchi slaw – check. And served in a soft bun? Ja asseblief. This uber burger, like many fried chicken dishes, is a labour of love but one that’s so very worth it. The chicken thighs are fried twice over to ensure the crunchiest coating. And because we are that dedicated to the art of deep fried poultry.

Chicken katsu curry

What you serve with fried chicken is a matter of personal preference. If you’ve not tried katsu sauce, however, we strongly implore that you do. This Japanese mild curry sauce is given deep umami notes from earthy miso, but is fruity and mellow enough for kids to enjoy too. Use it to coat fried chicken breasts covered in breadcrumbs and shichimi togarashi, a Japanese 7-spice blend of ground chillies, plus a variety of other ingredients like sesame seeds, poppy seeds, and citrus peel.

Healthier crispy ‘fried’ chicken

We know, we know – this isn’t fried chicken in the traditional sense. But if you’re after a healthier, midweek take that has all the flavour of SFC without the litres of oil, this smart recipe ticks all the right boxes. Try to find Japanese panko breadcrumbs for the coating – they really are the gold standard when it comes to achieving superlative crispiness.