Yes, there was something in the air, all right, and I’m not talking about leaves changing color in mid-August. Mid-August!!! You see, I had Max groomed the afternoon before we left for Michigan. Lucy would never forgive me if she had to share a car for seven hours with a dog that smelt. Early that evening, I picked up Max at the groomer’s, drove home, and parked my newly repaired car in the garage. Walking through my yard, I stopped to set the timer for the garden sprinkler, meeting Max on the porch no more than three minutes later. It’s amazing how much can happen in three teeny, tiny minutes, especially when skunks are involved.
Those whose dogs have encountered skunks will tell you that their attacks come in three forms. The first — and most foul — is the “direct hit”, where the dog gets sprayed with everything the skunk can throw at it. I had a Cairn Terrier that chased a skunk into a culvert, taking a direct hit to the mouth. His head was soaking wet, as were my shirt and arms after carrying him to a tub for the first of many baths. He was terribly ill for three days and reeked both inside and out, if you catch my drift. The second strike is the “glancing blow”, where just a little of the skunk’s spray hits the dog. Though the dog still smells awful, at least its coat isn’t sopping wet with the stuff, contaminating everything the dog rubs up against. The third — and preferred — encounter is best described as “collateral damage”. It’s when a dog comes in contact with an area that was very recently sprayed. Lucky for Lucy, Max was a victim of collateral damage, apparently having stuck his nose where it didn’t belong. His muzzle carried only faint traces of skunk and, from past experience, only if his snout were to get wet would the full effect of the skunking become noticeable. What, me worry? Like Max was somehow going to get his muzzle wet …
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(Click to enlarge any/all photos)
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Max’s muzzle finally dried out while in the car during our return to Chicago. Lucy was — and is — so not happy.
My “fuming” dog and angry bird aside, I had a wonderful visit back home. Zia’s Eldest Son and my Nephew arrived on their Harleys and spent the weekend with us, making Max one very happy dog. He adores my Cousin and won’t leave his side whenever he comes to visit his Mom. He takes Max on “nature walks” that can last hours, covering terrain that I can no longer walk — at least that’s what I’ve always thought. Max is not one to talk but, this time, my Nephew, also, walked the walk and, when they returned, he talked about the walk. It’s safe to say that this is one walk unlike any I’ve experienced and if duty calls, Max is ready to serve in the Canine Corps of the Navy Seals.
With Max away for hours at a time, Zia and I had our own little vacation. I’d brought my chitarra and we made a few pounds of pasta together. In fact, I made sure that her pasta board was covered with pasta when I left for home. I, also, made gelato — over 2 gallons — for Zia and her friends. One night, I cooked us a Moroccan-inspired chicken dish and, on another, we conspired to roast a goat shoulder. That recipe will be featured in a future post, as well as on my own table. We really did enjoy it.
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Adding another 6 inches of water since June, Lake Huron’s water level is about 14 inches higher than last year.
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All facts considered, it was a great visit that ended too quickly. The weather was warm though not as warm as it should have been, a complaint heard throughout the Mid-West this year, I’m afraid. Heavy rains, too, caused flooding throughout much of South-Eastern Michigan and Lake Huron’s water level continued to rise. It hasn’t been this high in at least 15 years. For me, though, seeing leaves already turning color was a bit of a shock and I couldn’t help but wonder what sort of Winter lies ahead. Best get the snowblower tuned up.
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You might recall that I had scheduled our recipe for roast duck for today’s post. That was before I returned home to find that the WordPress gods were angry and once again had me in their cross-hairs. Just as was the case when I was in Italy, I no longer receive notifications of most of your posts and, again, they’re to be found in my SPAM folder — all 800+ of them. As a result, I’ve had no time to finish up the roast duck post but will have it done for next week. I guess the WP gods don’t like me being away which is most unfortunate, for I’ll be leaving again in a few weeks. The Honey Man will soon be open for business and Zia and I will be there to get our share.
As for today/s Fried Chicken recipe, I cannot think of a better recipe to post. This weekend, we in the States will be celebrating a three day weekend for the Labor Day Holiday and what picnic or yard party is complete without a platter of fried chicken? For me, the colder the chicken the better. Make it as much as a few days in advance and stick in the fridge until party time.
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No, the above pic is correct. That’s a photo of bacon frying to start a post about fried chicken. There’s really nothing so shocking about that but my using lard with the bacon fat to fry chicken may raise a few eyebrows.
Mid-Winter, I learned of a CSA (Community Supported Agriculture) that serves my area of Chicago. Granted, much of their Winter offerings were “imports” — there’s nothing growing in these parts — but all were organic and the quality was very good. It was nice, too, not having to hunt for Meyer lemons, kumquats, Mandarin oranges, and, later, ramps. Then, one day while browsing the website, I saw that they had fresh, organic lard. My search had ended.
You see, I’ve been looking for fresh lard for some time now. Let’s be clear. I’m not talking about the stuff you might see on your grocer’s shelf. That stuff is hydrogenated so that it will “keep” and should be avoided. Fresh lard, though not perfect, is a far healthier choice. Speaking of healthier choices, the bacon used is low-sodium and uncured, with no nitrites and nitrates used in its processing. As is the case with any fried foods, though, moderation is the key. In the past three years, I’ve fried chicken twice. Now, I’d like for you to believe that it’s because I’m so health conscious but the reality is that I hate having to deal with a pot of used grease. Shallow frying, as I did here, minimizes the amount of grease used but its disposal is still a problem. So, when I do fry chicken, I fry quite a bit, freezing future dinners in the process. And a couple pieces of fried chicken is a nice treat to enjoy during a seven hour drive. Place the frozen pieces in the car when you leave home and, by the time you’re hungry, it will be thawed but still cold — just how I like it.
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Fried Chicken Recipe
Ingredients
- chicken pieces with skin and bones — I used legs and thighs
- 1 quart (950 ml) buttermilk
- 2 tbsp Sriracha hot sauce – optional
- 4 rashes/slices bacon
- 1 lb (2 cups or 455 g) lard
- 1 cup all-purpose (AP) flour
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp marjoram
- 1/8 tsp cinnamon
Directions
- Place chicken pieces in a large bowl, non-reactive pot, or plastic bag. Combine buttermilk with Sriracha, if using, and pour over the chicken pieces. Cover/seal the chicken and refrigerate for 8 hours or overnight.
- In a large, seal-able plastic bag, combine flour, salt, pepper, paprika, onion powder, garlic powder, marjoram, and cinnamon. Mix until well blended.
- In a large (cast iron) frying pan over medium heat, cook the bacon until crisp. Remove bacon and reserve for another use.
- Place the lard into the pan with bacon grease, raise the heat to medium, and melt the lard. Do not allow the pan to be filled more than halfway with grease. (See Notes)
- Meanwhile, drain the chicken, raise the heat to med-high, and when the grease reaches a temperature of 350˚ F (177˚ C) (see Notes), place 5 or 6 pieces into the bag with the flour. Seal the bag and shake to evenly coat the chicken pieces.
- Shake off the excess flour and place each piece individually into the hot grease, skin-side up. Watch out for splatters and do not over-crowd. Fry for 7 minutes.
- Turn each piece over, lower the heat to low, cover the pan, and fry for 12 minutes.
- Uncover, turn each piece over, raise heat to med, and fry for another 5 to 7 minutes. Chicken is fully cooked when it reaches a temperature of 165 F (75 C). (See Notes)
- Place cooked chicken on a rack over a baking sheet, season with salt, and place in a pre-heated, 200˚ F (95˚ C) to keep warm while the remaining chicken is fried.
- Serve immediately.
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Notes
No matter what type pan you use to fry, never fill it more than halfway with grease. Higher than halfway and you’ll run the risk of the grease bubbling over once the food has been added. Serious burns and/or fire may result.
I like to fry chicken in oil at a temperature between 350˚˚ to 355˚ F (177˚ to 180˚ C). If the oil’s temperature is a little higher at the start, that’s fine. Adding the chicken to the pan will drop the temperature down to what I consider to be acceptable levels.
A chicken’s dark meat takes more time to fry than does the white meat. Here I cooked only dark meat. When frying both white and dark meat, start the dark meat pieces a couple minutes before adding the white meat pieces. When frying a large amount of chicken, I’ll fry a batch of only dark meat and another of white.
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Now, about that reserved bacon …
A bacon, lettuce, & tomato sandwich for lunch the next day.
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It’s déjà vu all over again …
In this part of the country, it’s corn season and our groceries and farmers markets have bins of sweet corn for sale. Fresh corn is one of Summer’s great gifts and I take full advantage. Unfortunately, like all of Summer’s bounty, its season is far too short, leaving us corn lovers seeking the prized kernels in our grocer’s frozen foods aisle. Today’s look back is one way to enjoy Summer corn in mid-Winter without having to defrost it first. Zia has made this corn relish for years and it’s a family favorite. You can learn her recipe by clicking HERE.
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Coming soon to a monitor near you …
The Once-Postponed Roast Duck
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from the Bartolini kitchens 
That photo of the fried chicken is killing me… and it is midnight here. 😛
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Thank you so much, Fae. I’ve had the same problem each time I’ve edited this post, knowing that I’ve a few pieces still in my freezer. I’m trying to save them for my return drive to Michigan next month. It’s looking less and less likely with each comment to which I respond. 🙂
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I’m gelosy of you Jhon…:)
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Thank you. That is very kind of you to say, Massi. Now you know how I feel whenever I visit your blog. The dishes you prepare are surpassed only by your photography, 🙂
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I’m kind of lost for words John… that fried chicken looks SOOO GOOD! Oh for just 1 piece of that chicken!!! Sounds like you and Max had a great time visiting Zia… and very productive as usual. Great to see your post here today, but sorry to hear that the WP Gods aren’t looking after you! again!!!
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Thanks for leaving such a nice comment, Margot. We did have a great time in Michigan but, then again, how could we not? Zia opens her home to us and treats us like royalty. I was productive — more than I am around here — but I know that I won’t be there for long. I want to make sure that she has enough “stuff” to last her until my next trip. We’ve still got ravioli day and sausage day ahead of us. Her freezer will be stocked for Winter, if I’ve anything to say about i. 🙂
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The leaves are also changing here in Northern UK. You would never think it was still August! My father swore by tomato juice baths for skunk odiferous dogs. I cannot remember if it actually worked on those occasions our dog got a bit to nosey with the wildlife, and always thought it a terrible waste of tomato juice. Looks like you had a wonderful time with Zia – pasta, gelato and yummy fried chicken. What more could you want?
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After arriving at Zia’s, I took Max for a walk and noticed that the maples in front of her home were starting to change color already. That was a shock! We had such a bad Winter. My roses all suffered — I lost a couple — and a few more may not make it through this Winter, I really do hope this Winter is a mild one, or, at least more mild than the last.
I’ve used tomato juice after a skunking with mixed results. My friend Celi, “The Kitchens Garden“, swears by Skunk Off and it’s time that I should get some. We have a couple families of skunks that have moved into the neighborhood and it’s only a matter of time before Max tries to make friends. All facts considered, I still had a great time with Zia. I really do enjoy my visits with her back home and look forward to returning in a few weeks. 🙂
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Real lard is incredible stuff! We got a pound container of it last year from “our” farmer at the weekly farmers’ market, and I use spoonfuls to flavour the frying pan or an occasional (I don’t often bake) baked good. After seeing today’s recipe, though, I may just put in a request for another Saturday Morning Road Trip…
Glad your own road trip went so well, except maybe for Lucy. Is she a talking bird? Did you have to put up with seven hours of “You stink, Max”?
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Now that I’ve fried chicken, my next lard project is a pie. I’ve got a freezer full of tart cherries just waiting to be baked in a pie. Thank goodness, too! With only 2 and twenty blackbirds, my original pie plans came up short.
Lucy does speak but in a mechanical sounding voice. Once I tell you what she is saying, you’ll immediately recognize it and whatever else she says. She does a lot more whistling. When she was young, determined she not whistle that wolf call, I taught her the first two bars of Mozart’s “Eine Kleine Nachtmusik”. How cute is that? Well, not very 12 years hencs and thousands of “symphonies” later. 🙂
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What a road trip!
That chicken looks good – I wouldn’t have thought of using Sriracha, but I have some in the fridge… Lard, contrary to popular belief, is far healthier than butter, as it contains less fat and cholesterol. If it comes from pigs that have eaten acorns, it contains large amounts of oleic acid, which is the main constituent in olive oil 😉
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Hydrogenating lard so that its shelf-life (literally) could be extended was a big mistake. Not only did it force fresh lard from the stores but it was so unhealthy that people stopped using lard altogether. I had a devil of a time finding fresh lard and even considered making my own. This CSA was heaven-sent and, to paraphrase Miss Scarlett. I’ll never go lard-less again! 🙂
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I completely agree, though I don’t think that many people are even aware that most shop bought lard is hydrogenated. I think most people mistakenly believe that lard is more unhealthy than butter down to fat content.
In the UK lard was traditionally as popular as butter until WW2. Butter was in very short supply here during the war and subsequently the public developed a “perception” that it was better than lard.
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Sorry I missed something out there. Hydrogenated margarine was heavily promoted as a healthier alternative to animal fats and had a huge impact on the sale of them until it was discovered that hydrogenated margarine (or anything hydrogenated) was bad for you 😉
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Good advice on the frying front John. I get sideways glances when I make pastry or attempt to fry in lard. Our lot prefer rapeseed oil or olive oil. This despite the potential for molecular breakdown related health worries.
Lovely chicken too.
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Thanks, Conor. I’ve gotten a few raised eyebrows when I mentioned I’d “found lard” and more when I said I used it with bacon to fry today’s chicken. It’s an educational thing. The more “original” or less-processed the ingredient, the healthier the dish. You know it. I know it. We just have to teach the others. Muggles!
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Muggles indeed! 🙂 I agree that anything that has not been processed is healthy, as long as eaten in moderate quantities.
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Oh what a tormenting post, John. That bacon. The chicken, and then the final roast duck tease. And before that the hilarious smelly dog story…
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Aw, Tish, you are far too kind. 🙂
Fried chicken is such a treat! A good many years ago, I endured a vegetarian Summer. It was my love of fried chicken and bacon-cheeseburgers that brought an end to that experiment. The idea of a life without fried chicken was too much to bear. 🙂
That duck will figure into a few posts, as you’ll soon see. We don’t cook one very often, so, we take full advantage when we do. Besides, as I’ve said countless times before, nothing goes to waste in a traditional Italian kitchen. Somewhere above, Mom is smiling. 🙂
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Well we’ll all smile with her, John, 🙂 🙂 🙂
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Oh, what delicious photos, John! Good thing I’ve just eaten lunch. I had to giggle at your story of Max at the groomers and then getting into smelly trouble again. Love the pics of him swimming around looking for that stick. 🙂 Sounds like you had a wonderful trip though. I hope I’m not lurking in your spam folder…..it sounds mighty cramped in there. 😯
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Yes, it was a great trip home. Max loves being in the water and won’t hesitate to bring something to the surface that he spies on the lake or creek bottom. I’ve never had a dog like him.
No, you’re not in the spam folder. You’re on the many that have disappeared altogether, I’m afraid. I’m going to unsubscribe and subscribe to see if that solves the problem. Fingers crossed.
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Oh, that skunk story is priceless!!!!! We’ve never had this problem (knock on wood) but a friend of mine had her Jack Russell suffer a direct hit – she swears by a concoction using tomato juice and I think it’s baking soda, but i am not sure. There were countless baths…. 😉
great recipe, great write up, and what’s even better: I got notification of this new post, so I am a happy happy Sally!
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“Priceless” isn’t exactly what I’d call it, especially that night, Sally. I’ve tried tomato juice but the minute it wears off, the stench returns — and then there’s the problem of your dog wearing dried tomato juice, My blogging friend,Celi, claims that Skunk Off is the real deal. I’ve ordered some. While I was away, neighbors have seen quite a few little skunks with their parents hanging around our yards. With a dog like Max, it’s only a matter of time.
Glad things with WP seem to be working for you. I’ve got a mess here but I’m just going to soldier on, though a motivational song would be nice. 🙂
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Don’t worry…. Be happy…. (that song played so much at some point that I would get nauseated when the first tunes came up…. maybe you should pick another song…. 😉
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You have me drooling John. I have the fondest memories of the fried chicken I’ve eaten in friend’s homes each time I’ve visited the US. Definitely a specialty from your neck of the woods. Poor Max, he’s just trying to smell like something other than himself, to keep the predators at bay…
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Fried chicken has always been a personal favorite but it’s quite a mess for dinner for one. And if I invite friends over, that means fewer leftovers. That ain’t right!
That skunk wasn’t the only thing to foul Max’s coat. He has a knack for finding things to roll in and I keep shampoo and an old towel handy. His love of water does have its advantages. 🙂
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Welcome back, sounds like you and Max had a great visit with Zia and your cousin. Glad Max did not get a direct hit. Your fried chicken sure looks delicious. For a moment I thought you were going to write about making your own fresh lard.
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Thank you for the warm welcome, Norma. I did consider making lard, at one time. Then I read that it wasn’t a very pleasant smelling experience. With so many skunks around, I don’t need to do anything to further foul the air. 🙂
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Love that Fried Chicken John!!! YUM!!! 🙂
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Thanks, Chef. It was good — and I’ve still got a couple pieces in the back of the freezer. 🙂
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Welcome back and you had me at bacon…yummmmmm 🙂
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I am so with you, Teri. Any dish that starts with bacon is going to finish very well. 🙂
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This brought back memories of my Gran’s fried chicken although her recipe was much simpler. I must try this one with your buttermilk and spices.. it’d be a hit with my son:) Glad your skunk encounter was a brief but somewhat unpleasant one.. that’d be a long drive for Lucy, poor thing. Watching Max swim with joy would be worth it I have to say!!
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I, too, love fried chicken but, health issues, aside, it leaves my kitchen a mess. That’s why when I fry, I fry a lot! It’s a special feeling when I can see a package of fried chicken in the back of the freezer.
I was very lucky — or should I say Max was lucky — that the skunk missed him, apparently. It was bad enough but a 7 hour drive with that stench would have been near impossible. And it’s not like I had time nor resources that evening to de-skunk him. No, things worked out very well, considering. And, yes, Barb, that dog loves the water and it’s a lot of fun taking him to the lake.
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It just keeps coming! That fabulous fried chicken, then the bacon sandwich, then the corn relish… it isn’t even 10am and I’m feeling like it’s lunch time! I’m a ‘fearful fryer’, but your suggestions (and that wonderful recipe) might just make me take the plunge and give it a go.
Have a great Labour Day weekend, John!
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Thank you so much, Cole. I know what you mean about frying. it took me a long time to attempt it and, even now, I’m not at all casual about it. I keep one eye on that pan at all times and the lid is within reach. And a fried chicken dinner is a great reward, I must admit. 🙂
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Glad Max is smelling better! Since that chicken involves bacon I have three requests from three hungry little boys to make this tonight! I made them a deal that I would if they would come food shopping with me and not wreak havoc at the store… not sure if they can keep that promise though!
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I hope the promise of chicken fried in bacon fat kept them in line. As I recall, that only worked for a few minutes with us. My poor Mom. I hope you all did enjoy it and I’d love to hear the boys’ critiques.
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Oh Max, you poor boy having an encounter with a skunk.
So glad you all had a lovely visit with Zia, it’s lovely having you back with us again.
Your chicken looks heavenly! I am doing something similar but with pork chops this evening. I can tell you the reserved bacon would not have lasted more than two minutes in our home. It would have been chomped straight from the pan!
Really hope you get your WordPress issues sorted John.
Have a beautiful day.
🙂 Mandy xo
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Good to see you, too, Mandy. We were all very lucky this time around. The last time Max got sprayed he stunk for weeks and I had to toss out the shirt I wore when I lifted him into the tub. More than anything, it’s the timing that really got me. We weren’t home 5 minutes when he got it. Incredible!
Your pork chops sound great. I hope you’re planning to post the recipe. As for WP, I think I’m just going to cut my losses and go on. I’ll never get caught up if I don’t and I’ve no idea how to resolve things. Like most of these problems, it will work itself out — I hope.
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Ha….I only recently discovered the deliciousness of chicken cooked with bacon grease. I thought that this must be what heaven is like.
A snoot of skunk smell is another story 🙂
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I know how you feel, Angeline. The first time I tried it I, too, was in heaven. The lard is a recent addition and I’m sticking with it, too.
Luckily, Max didn’t get the full effect of the spray. That would have been one miserable car ride. No doubt about it.
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And who doesn’t like fried chicken? YUM! Yep, dogs and skunks don’t mix well that’s for sure and I’ve heard it’s going to be an early and rough winter 😦
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I agree totally with your first 2 statements, Ingrid, and have heard others agree with your 3rd. Gosh, I hope they’re wrong! If our precipitation levels remain the same, this Winter we’ll be buried in the white stuff. Yikes!
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Welcome back! I’ve missed you! Poor Max — skunk odor is the worst. Sorry that the WordPress gods are angry with you. I’ve learned to subscribe to blogs via email, not RSS, and to a separate email account. Just seems to work better. Anyway, I love pan-fried chicken! I almost never deep fry it — that mess thing you talked about. And lard is the best! It’s getting easier to find, but still a challenge. Oh, and paprika and black pepper — lots of both — are the key to great fried chicken IMO. And yours does look great. 😉
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Thanks, John. It’s good to be back. That is what really puzzles me. My GMAIL acct is only for WP-related stuff. I cannot figure out how these notifications are suddenly being earmarked as SPAM within GMAIL. I can see WP mistaking them as SPAM but another mail application? I’ve tired of fighting with it, especially since I’ve at least one more trip home this year. Once I’m here for the Winter, I’ll try to get things sorted out — or at least caught up.
Yeah, I do love fried chicken though I’ve not noticed lard any more available now. I probably just need to widen my search but there’s really no need. That CSA is a god-send. Hope you and Mrs. Riffs are having a great holiday weekend, John,
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I love that your fried chicken recipe use lard AND bacon fat. The best of both worlds. Looks delicious, John. Perhaps I’ll try your method soon.
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Thank you. In for a penny, in for a pound, as they say. The best part of this method is that if your cast iron pan needs a bit of seasoning, this dinner should take care of it, no problem. 🙂
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I thought I had lost you, John! Fried chicken??? Duck??? I knew there was something I LIKE about you from the start. Can’t wait to try your recipes. I love, love, love FRIED chicken. It is my #1 all-time COMFORT FOOD. And wings. I can eat fried chicken and wings for breakfast.
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I love ’em, too, Arlene. I think I watch football in the Fall more for the wings than for anything else. Well, there is beer, too. 🙂
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Hi John – I’ve been out of action way too long and decided to check to see what you are up to. And look what I find – Fried Chicken!! Like you, I’ve not deep fried as not wanting to deal with a leftover pot of grease, but I love your idea of shallow frying – and making extra to freeze.
I’ve never had to deal with a skunk attack on my chihuahuas – and reading what you’ve had to deal with, I’m soo glad I’ve not had to!!
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Hi, Linda. Long time no see! I hope you and your daughter are doing well. As much as l love fried chicken — fried anything, for that matter — I just don’t prepare it very often. That’s a lot of mess for a dinner for one and I’m not going to let guests see my post-fried chicken dinner kitchen. Since it’s such a rarity, it tastes all the better when I do make it.
I’ve had to deal with skunked dogs here, in my yard, and in Michigan. It is so not fun and I hope your “kids” never cross paths with one. That’s one experience you can all live without, very happily, I might add. 🙂
Have a great holiday weekend, Linda. Take care
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Mouthwatering! I’ll take this chicken over a fine cake any time. 🙂
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I love how you think, Ronit. I’m with you! 🙂
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There is always some drama with good old Max, isn’t there? He wouldn’t be good old Max if there wasn’t! Do your cousins come from far? It must be a fun ride on the bikes! If you’re a fan on Sons of Anarchy, I have a little surprise in my blog this week!
Fried chicken, such a luxury! My dear Mom used to make it in a shallow pan as you do and liked with lard in the early days (after my Dad was diagnosed with heart problems, she used canola). She’d make it for picnics and we’d enjoy it cold or at room temperature with a potato salad or something like it.
Did Lucy complain all the way to Michigan or is she just grumpy? Can’t wait to see the duck recipe, I haven’t made duck myself so I look forward to it!
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Max? Drama? You don’t know the half of it, Eva. I must admit, though, he’s the most lovable dog you can imagine, even if he’s forever inventing new ways to get into trouble.
Mom & Zia both fried chicken years ago but, like everyone else, stopped as our diets became more health conscious. Though they used lard, they stopped when the hydrogenated stuff replace the all natural product. As much a I love it, I don’t fry chicken very much at all. The only time I fry anything these days is for this blog. That’s just another advantage of maintaining a food blog. 🙂
Lucy is never happy in the car, especially with Max as a rider. She has never liked him, viewing him as an invader to her home. She’s forever trying to bite him, while he, completely oblivious, pushes his muzzle up against her cage, tongue lolling out of his mouth. If the bars were set just a might wider apart, Max would be scarred for sure. 🙂
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Awe, poor puppy! Dogs just love no matter what. That’s why they have become our best friends, isn’t it?
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How true!
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Mmmm! It’s been waaay too long since I’ve had fried chicken. And there really is nothing like fried chicken made with bacon drippin’s and buttermilk. I cannot tell you how badly I’m craving this right now!!
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I’m much the dame, Ruth. I rarely fry chicken an only do so when the cravings won’t be satisfied with a 3-piece dinner from the late Colonel’s. I bet you can fry up a mean batch of chicken, too. 🙂
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Oh, you had me at bacon fat. Yes…..you had me at bacon fat.
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It’s the only way to fry. 🙂
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Good to hear you had a great time at Zia’s again. I’ve never looked for lard around here. It is definitely not something that is common nowadays. 150 years ago, potatoes with a bit of lard was the national diet for most people. Can you believe I’ve never prepared American style fried chicken before? I guess that should change 😉
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Over here, lard is becoming increasingly popular again, Stefan, on cooking shows, though I’ve had no luck finding it until last Winter. It really doesn’t hae much flavor on its own, so, the bacon fat is a nice addition. I do hope you give fried chicken a try in your kitchen. I’d love to see how you make your breading mix. 🙂
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Hahaha! Those photos of Max are priceless.
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Thanks, Mary. He’s a real hoot to take to water, be it a lake, stream, or kiddie pool. 🙂
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Oh, no, Max! You’re absolutely right about frying with (good) lard. There’s nothing better for fried chicken.
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“Oh, no, Max!” Words that I’ve exclaimed countless times — usually followed by laughter. Who else but Max would get skunked less that 5 minutes after arriving home from the groomers?
Unable to get the good stuff, I’ve not enjoyed lard-fried chicken since I was a boy. Now, I wouldn’t think of frying it any other way.
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Time for a confession – I’ve never eaten fried chicken. I really want to try making it though!
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Do give it a try. You’re in for a real treat. Promise!
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Lovely to see you John – we’ve missed you but so glad the visit was so good. Poor Max (and Lucy and you)…luckily we don’t have skunks but mine have had a few encounters with seagull sh*t in England which is pretty lethal, Actually, one did its business on me a few weeks ago (got me right on the head and shoulders which Big Man found hysterical…I was less amused!). Love that you have joined Mad Dog, Celia (from Fig Jam) and me in the Lard Lovers and Appreciation Society. It really is good stuff and the real McCoy is not bad for you.
That chicken looks amazing – I can’t remember the last time I ate fried chicken but it’s time to make some again soon I think.
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Good to see you, too, Tanya, though I understand you’re the one leaving now. 🙂
I only wrote about the skunking. Max also rolled in something while he was on a nature walk with my Cousin. No need to go into details but Max wasn’t allowed into the house until he was bathed. If there’s something disgusting lying about, my dog will find it and roll in it. It’s a real talent. Well, that’s what I’ve chosen to call it.
I’ve so wanted to join your Society but have been unable to get the good suff. I’ve got some now, though, and fried chicken is only the first use. There are pies in my future, to say the least.
Have a safe trip, my friend. Buon viaggio!
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Oh John that fried chicken looks so yummy! I have been saying I really need to make fried chicken sometime. What a good idea to freeze it and let it thaw on a car trip. Yum! I also enjoy cold fried chicken. You are making me very hungry.
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Your sentiments have been echoed by a number of others. We’ve all become so conscious of how and what we cook that some dishes have been put aside. I won’t ever fry chicken regularly but this post proved to me how much I miss it. It won’t b soon but I will fry more sometime down the road. And cold fried chicken is the best! 🙂
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Bacon fat makes everything better! I haven’t had fried chicken like that in a month of Sundays. I always looked forward to my grandma’s fried chicken. And of course, anything fried at her house was fried in bacon fat. As it should be. 😉 And your addition of Sriracha…YUMMY! I love the pictures of Max in the water. I think the one with his head under and tail up is my favorite. Our dogs have never encountered a skunk, thank goodness. And I’ll pray that if they ever do, it’s not the “direct hit” or “glancing blow”. Ugh!
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That’s funny, April. Your dogs live a rural life and roam free off-leash, on your walks. Mine, a city dog, get skunked in his back yard, minutes after coming home from the groomer. I hope they never do encounter one, especially both dogs at once. It’s ba enough dealing with one stinky dog. I cannot imagine what 2 would be like — and I hope neither of us ever find out. 🙂
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Wow, lucky Zia. Love the stories about Max and I adore fried chicken (which you might have read about in my post about said thing). I am intrigued with using fresh lard but doubt I have the gumption. I usually fry mine in olive oil (yes, olive oil). I have made it twice this summer and will be making it again in the next weeks….no apologies for that :-). Have a great trip home.
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Thank you so much, I”m not a big one for frying but I have used olive oil, too. Finding lard, though, has been a long-time goal and, now that I’ve a reliable source, I’ll be sticking with it for a while. I don’t recall seeing your fried chicken post and I’ve been unable to locate it. If you’d be so kind to point me in the recipe’s direction, I’d love to learn how you do it. Thanks. 🙂
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I wanted to let you know that I just received an email notification of this post in my inbox, finally, after months of not receiving one from you. So, perhaps the WordPress gnomes are making the mends. However, MY most recent post that I posted on Friday night the 29th of August was showing the date of August 10th and my previous post was showing up as the most recent. Very strange.
I did not post my fried chicken recipe yet but talk about my love of fried chicken here: http://10legsinthekitchen.com/2013/10/13/will-the-real-fried-chicken-please-step-forward/ You can also navigate to it through my blog journal recipe page and click on “Will the real fried chicken please step forward”. I will post my way of doing it soon. Nothing tricky though.
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Saints be praised, Stacey! I hope this means that WP is getting things sorted. I’m still missing notifications for a good number of blogs. And I’ve had some strange happenings, too. Last week, I received notifications of pingbacks waiting for my approval. Both were from 1 and 2 years ago and I had long ago approved them. This is Twilight Zone stuff. 🙂
I read and enjoyed your “chicken” post. Yes, you do love your fried chicken. I’m with ya! I don’t prepare it often at all so, when I do, it is a real treat.
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Oh that looks yummy indeed! Fried chicken just isn’t in our culinary culture over here really- unless it’s KFC, and who wants that rubbish! Lard definitely is a good choice for frying, I freeze mine between uses to keep it longer.
I can’t imagine taking my dog for a 7 hr trip, he gets so incredibly car sick that he cringes even walking past the car in the driveway! We now do vet visits over the phone with emailed photos if necessary. I’m glad your guy just got a little skunk and you didn’t have to make the trip with all the windows open 🙂
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I’ve been surprised to learn just how local fried chicken is. I’ve known it was one of our dishes but didn’t know that it didn’t travel. I’ve been very fortunate and all of my dogs have always traveled well. I’d be in a terrible mess if they couldn’t. I must admit, though, that only recently has Max begun to relax in the car. When running errands, he’s fine but, when Max sees me loading up the car, he starts becoming agitated. Still, that’s a far cry from becoming sick and I do not envy you. I have a parrot, Lucy, who makes the trip with us. I cannot drive with a window open for the rush of air isn’t good for her. Had the skunk better aim, I think all 3 of u would have been ill by the time we reached Zia’s. 🙂
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Oh does that fried chicken look perfect! I know that Celia over in Australia swears by lard in many of her dishes and keeps a stash in her freezer. I’ve never made the fried chicken myself though for the very reason you mentioned – getting rid of greasy pan drippings. One thing I’ve started to do though when I make bacon is to just let it set in the pan until it hardens, then scrape it with a spoon into a ziplock bag…then off the the dump.
Oh Max, my darling Max – why? I’ve been lucky and not had to deal with skunk spray although my big Berner before Lola had quite a grand time rolling in fresh raccoon poo… Omg! Even he couldn’t stand himself after the fun and lay moping under the desk (I couldn’t stand being in the office). But of course Max had to get hit right after the groomer. I think it’s a rule or something, just like the day after grooming will be heavy downpours with lots of mud.
So glad you had such a nice break with Zia. Just don’t turn your back on WP again.
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What? You toss the bacon drippings? How could you!!! Actaully, I;m just kidding. Only recently have I begun saving mine. I don’t use them often but, every now and then I love to roast potatoes with it. Yum!
Your dog loved raccoon poo, Max has a thing for deer poo. I have to really watch him when we’re out walking in Michigan and, this trip, he found some when on one of my Cousin’s “nature walks.” He came back with way too much nature smeared all over his back and my Cousin bathed him before being allowed in the house. All facts considered, from now on, I think I’ll save the grooming until we get home. As for WP, I’ve given up. I’ll try to get caught up and hope that things settle down again. Hope springs eternal! 🙂
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What an absolute delight to read your story! I somehow remembered the date you said you would post and kept my fingers crossed all the time the computer was checking itself that you had posted a pic of Max enjoying Lake Huron!! Got it in spades and so enjoyed. As I did learning that Lucy only loves fine French perfumes 🙂 ! So many from the Northern Hemisphere have written about colouring and falling of leaves already . . . I cannot believe it: barely remember your summer! Meanwhile we will enjoy the first day of spring in a few days with gardens drenched in a week’s worth of unseasonal rain . . . . which will mean that we shall be like ships passing in the night: you have come back, albeit briefly it seems, and I plan to ‘go fishing’ for a hopefully glorious September. Lovely fried chicken recipe . . . . well, perchance. not for me . . . . 😀 !!!!
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Ahoy, Eha! Thanks for the warm welcome. Max is really something to see when there’s water around. He really does love it! Lucy, on the other hand, would very much like it if I forgot to put Max in the car. She does not like him or does she like sharing my attention with him. He is totally oblivious to all this and firmly believes that she loves him, wagging his tale when near her cage. If he turns to face me, however, tail still wagging, he doesn’t see Lucy running back and forth on the cage bottom, trying to bite that tail.:)
Yes, Fall seems to be arriving early this year, though the last week has seen temps above normal. It’s too bad. May of our kids have already gone back to school and who wants to sit in school when it’s 35˚ C and sunny outdoors? Well, at least the tomatoes are starting to ripen. I need to get some mozzarella.
Hope you have a great week and good luck with the fishing. 🙂
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I’m glad you have a lovely holiday but what a shame the summer has been so short and mild. You’d think after such a foul winter the gods would make it up to you with a beautiful summer. I just love the look of your sandwich! (Lunch time here and I’ve just swum 3.3kms so starving). I know what you mean about lard being very hard to source. When I was growing up it was everywhere. Last year I couldn’t even source any for my Christmas baking. Your chicken looks amazing. I’ll pin this recipe xx
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Oh Charlie – now you HAVE made me feel guilty!! Same lunch time just finished: don’t think stirfried calves liver with Chinese noodles really earned me any Browine points 😉 ! Well, I did have about 5 vegetables in it also 😀 !!!
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Swimming as much as you do, Charlie, it’s little wonder why you remain so fit and trim. Good for you! When I saw that the CSA stocked organic lard, I felt as if I’ struck gold! Next time Zia and I are together, we’re going to bake pies with it. I cannot wait! Hope you have a great week!
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Isn’t that what always happens with pups?? I swear mine rolls in something horrid within minutes of getting home from the groomer. Oh, well – we still love them right? The chicken looks fantastic- and there is absolutely nothing wrong with a little bacon grease with chicken. 🙂
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You are so right, Courtney. Next time, I’ll save the grooming for the day after we return home. No sense tempting The Fates before a trip. You’re right, too, about bacon. It’s like duct tape. You can use it on everything. 🙂
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Woke in the middle of the night and needed a little lift to help go back to sleep. What a grand surprise to see your post of Max and the fried chicken. I hope you shared a few bites of chicken or a slice of bacon with him just to help him get over the unpleasant experience. I’ve not thought about using bacon as a oil base for frying, nor adding a little cinnamon to the spicy mix.
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I am so glad you enjoyed this post! Of course Max and I shared a piece of bacon. He’d never forgive me if I didn’t share. 🙂 Years ago, a Southern cook was a guest on a cooking show and she placed the bacon right into the frying oil. I’ve never tried it that way. The thought of a BLT for lunch the next day is too strong to ignore. 🙂
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John, that chicken sure looks good very good – but what is Sriracha sauce? The worst smell I have ever smelt on a dog is rotten bird’s egg. Our boy Bichon rolled in a bird’s egg that had fallen out of a nest. I tell you the smell was revolting. I couldn’t stop dry retching. We had to wash him and us and all our clothes and still we could smell it for days afterwards. Truly horrid. My boy thought he smelt divine. Luckily, I don’t know what a skunk smells like.
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Thanks, Glenda. Sriracha sauce is a chili and spice sauce that originated in Thailand. It’s used in Thai and Vietnamese cooking and is gaining popularity over here, as well. Use it as you would any hot sauce.I like it because the heat isn’t overpowering and doesn’t wipe out my palate after a taste.
Max has rolled in some pretty disgusting stuff but never rotten eggs. Sounds like I should be very thankful. 🙂
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Sounds like a wonderful vacation! I certainly share your sentiments about having a pot of grease to disgard. I really find it a challenge and tend to fry quite rarely. But your fried chicken does look wonderful and a perfect savory snack to have on hand when road tripping.
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Yes, I had a fantastic time in Michigan this visit. With warm weather, a sunny beach, and an energetic dog, how could I not? And then there’s time spent cooking with Zia and the resulting meals. A fantastic time, indeed.
I’ve found that shallow frying does cut the amount of grease to be disposed but it’s still a problem, so, I don’t fry foods very often. 😦
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We don’t have skunks in Australia but we sure had them in rural Maine. It’s not a smell you can soon forget, even after 20 years.
That chicken is outstanding!!
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I agree, Maureen. If I never smell them again, I’ll still remember that scent. I’ve worn it more times than I care to remember. 🙂
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I love me some fried chicken. in fact, I may just make this fried chicken. I am tired of store bought fried chiken and my father in law is here so he can clean up. Max looks gloriously happy as I would be if Lake Huron was my playground. Have a wonderful Labor Day, John and don’t labor too hard!
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Thank you so much, Abbe. I hope you and your father-in-law enjoy this recipe. Say, if he’s not too busy, I’d gladly host your FIL. He’ll eat all types of pasta if he’ll keep my kitchen clean. I find having tidying up hinders my creativity. 🙂
I hope you and yours are enjoying this holiday weekend.
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I have to say that it’s actually been decades since I’ve had good home-fried chicken. I can’t exactly point to the “why” of that, but I think I just stopped eating fried food! Now that you share this recipe I’m salivating. I may not have had any in a very long time, but I do recall how good it is, and this is a really good recipe–love the thought of Sriracha! Poor Max and poor you…what a way to start. I did have that experience camping with our dog when the kids were small. Here we were away from home trying to get the awful stench out of her and everything else, too! Glad to see you’re back, John. What a wonderful time you surely had reconnecting with Zia, but also your cousin and nephew! 🙂
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For whatever reason, we’ve all cut back, if not stopped, eating fried foods. That’s probably why i tastes so good now when I fry it. Stil, it will never be a regualr part of my diet. It sure does make a great treat, though.
I’ve been very lucky in that my dogs have always been near a home where I could get them washed quickly. I cannot imagine having to deal with it while camping, in a tent with kids. Someone should have nominated you for some kind of award after that trip, Debra. 🙂
Have a great holiday!
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Welcome back John. Glad you had a nice visit… good to get out of town… Poor Max – Seems like it’s been a big summer for skunks, they are all over our area as well. The acrid smell often wakes me up at night. So nice to find another kindred soul who loves cold fried chicken. I might like it better than when it is hot!
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Thanks, Dave. Yes, the skunks are pretty bad this year. More than a few times, my neighbors and I have had to close windows in the middle of the night because of the stench. Now, before I let Max out into the yard, I bang the door a few times to give them all a chance to leave before Max charges out.
I do like my fried chicken cold better than when it’s hot. The breading might not be as crispy but I find the flavor much better.
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Oh my goodness! John, I just recently discovered the magic of using buttermilk to soak chicken and I love it. Now I use it all the time. Your fried chicken looks wonderful and you are right about fresh lard, so much better.
Sorry to hear about the skunk encounter, even a cursory event is gross. It is like the oils cling to everything and just l-i-n-g-e-r. Gotta love Max’s energy!
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Hi, Judy. Yes, buttermilk works wonderfully with chicken. Have you tried brining it first, before the buttermilk bath? That works great, too, though I didn’t think to do it this time.
All facts considered, Max’s skunk encounter was funny more than anything else — thankfully. Had it been any worse, there would have been absolutely nothing funny about that ride the next morning. 🙂
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Oh John, that chicken is killing me!! Wish you could come hang out here so that we might make pasta, gelato and all kinds of yummy things together… I’m having the hardest time getting back into the groove of cooking and baking. Hope Zia is well. Love your Max story. xoxo
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Now, wouldn’t that be something? We cook up a storm and I bet your daughters would love it, too. I do understand your current lack of enthusiasm for cooking and the like. I do believe it will return to you; you found too much joy in it to just walk away. It’s going to take some time, that’s all. Besides, I know you’ve got recipes that I’d love to read about and try. 🙂
I hope you and your girls have made the most of Summer and that the Fall ahead is a good one for you all. 🙂
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🙂
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To return for the Honey Man sounds like poetry to me.
And your photo of the BLT is especially inviting. (will not comment on the changing leaves photo, oh my! I am in denial)
Loved reading your post and shared with others I know who will be heating up their cast iron skillets.
Max looked like he really enjoyed himself.
Sorry for the wordpress frustrations. You just wonder what the heck they are doing.
Good to see you back and thanks for your visits and comments to my blog, too.
Ruth
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Trust me, Ruth, a visit to the Honey Man is nowhere near as poetic as it sounds. Still, his honey is very good and we literally buy it by the gallon. My neighbors all want it as does much of my family.
Thanks for the kind words about my photos. You’re always so encouraging. Yes, those leaves were a shock. Worse yet were some shrubs that had already gone full brown. I didn’t photograph them. I just couldn’t.
Max really does love the water and has just a good time when he’s in it. If he doesn’t like what I’m throwing, he’ll find something on the creek bed or offshore to fetch for me. And he doesn’t just dip his head. He’ll stay submerged for 10 or 15 seconds as he hunts for just the right object. Never seen a dog like him.
I hope you’re enjoying this holiday weekend, Ruth. 🙂
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John, I use Sriracha often. Love it on corn on the cob, which would be excellent with that delicious looking chicken. Sounds like you and Zia had a wonderful time together. Skunk is the worst. Had one under my house. He let loose with all he had. It started slowly and by the time he was through we were standing in the middle of the street with our immediate neighbors. It took months for the smell to abate. Whew.
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Wonderful idea using Sriracha on corn. I’ll be trying it this week, to be sure. It’s corn season here in Illinois and this is the time to try new ways to serve it.
We have at least 3 skunk families in this neighborhood. They do spray everywhere but, as bad as that may be, I’m sure it doesn’t come close to having one set up home under the house. Gosh, Susie! That had to be just awful! How ever did you get him out of there? I cannot imagine living with that stench for months. Yuck!
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John, we had to get animal control. It was the most concentrated and worst smell. Even our animals bailed out of the house. The smell was unreal. I kept all my windows open and they gave us something to set off inside the house. Ewww
There’s a recipe on my blog somewhere for Sriracha butter on corn. Check it out 🙂
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Due to budget cuts, Animal Control will no longer come out unless the animal poses a threat to public safety, like when a cougar was prowling the Northside several years ago. We’d have to hire a private company and my neighbors claim to have seen as many as a dozen, young and old, cruising our street. It would cost us a fortune and who’s to say there aren’t more waiting in the wings to take over this apparently prime real estate. After reading of your experience, I’m just glad I’ve a full basement that is locked and sealed.
I did get your Sriracho butter and corn recipe. Pinned it! Thanks! 🙂
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How do dogs always manage to find the smelliest thing around? Thank goodness the skunk experience was only a level 3. 🙂 My mother always added bacon drippings to the lard she used to fry chicken and until now, I had forgotten that. I haven’t fried chicken in 30 or more years because it makes such a mess, but after reading your post, I’m realizing that you just can’t buy homemade fried chicken fried in a little bacon drippings. I love that batter of yours!! Thanks for the inspiration John and a fun post! Sounds like you’re having a wonderful Labor Day weekend!
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Thank you, Mj. Yes, it was a great holiday weekend and visit back home. I’m resigned to the fact that Max will find ways to get into trouble or, if he fails, trouble will find him. I was so lucky that the skunk had bad aim. I don’t know what I would have done, being we were to leave less than 12 hours later, if Max had gotten the full treatment. Earlier today, I bought a de-stinker product that a friend swears by. We’ve so many of the stinkers roaming the neighborhood this Summer that it’s only a matter of time before Max and Pepé Le Pew meet again.
I really don’t fry anything that much anymore. It’s usually for the blog. This chicken, though, has made me reconsider frying. I mean, fried chicken is just too good to go without for years. If you make a batch, you’ll see exactly what I mean. 🙂
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Other than the Colonel’s offerings fried chicken isn’t widespread here, as far as I’ve encountered, but like you I prefer to eat it cold, no that I eat the Colonel’s offerings any longer, it’s no longer what it once was. I’ve always wanted to make my own but hate the mess even shallow frying makes of a domestic kitchen. However, things are looking up as the G.O. acquired a side gas burner for our barbeque (aka grill) so I will now be able to cook messy things outside, and safely with my neighbour in mind who left oil unattended on her stove and incinerated her rangehood… Interesting about the bacon fat… I was using up odds and ends and inadvertantly fried scallops perfectly in bacon fat – the best I’ve ever made them 🙂
I’m so pleased you all enjoyed your breaks, and Max’s antics are hilarious… the later days of summer are a wonderful time, keeping enjoying 🙂
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You’re right about KFC, EllaDee, as well as pretty much all of the other fried chicken that can be bought. It’s just not what it once was. The mess and used grease, not to mention concerns about a diet rich in fried foods, has kept me from doing much frying. A side burner, though, is the perfect solution and will keep the mess and smell out of the house. Then, my problem would be to resist having friend chicken several times a week. 🙂
It has been a wonderful Summer and that Max is a great one to take to the beach. He enjoys it so. I’ve still got one or two more breaks coming up, so, stay tuned. One may surprise you. 😉
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It’s good to see you John….love that chicken. I recently finished reading The Shoemaker’s wife, and you know, it reminded me so much of you. The stories that you tell about your grandfather, about how you grew up….while the story was different, there were a lot of threads that connected me back to you. It all felt…familiar. Thank you for sharing the way you do.
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Hello, Minnie. So good to see you, too. I hope all’s well with your and your family. I’ve got a few things going on around here and haven’t been able to spend as much time on WordPress as I once did. In fact, I’ll be taking some time off after tomorrow’s post. Psst. Don’t tell anyone but Zia will be coming for a visit. I’ve got a house to clean before going to pick her up.
You’ve piqued my interest in The Shoemaker’s Wife and have put it on my list to read. Thanks for the recommendation, as well as the nice comment..
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I didn’t realize that you should fry different cuts of chicken at different intervals. That is a helpful tip. I also like that you make a bunch to freeze – another great idea and perfect for our busy house. I’m glad you enjoyed your time with Zia. It sounds like another great trip. We saw leaves turning on our trip as well. Not a good feeling in mid-August.
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It was a surprise for me, too, Kristy, to learn about the differing frying times. Now, I’ve never had breast meat that was undercooked so it must be that I was overcooking the dark meat portions. It doesn’t matter much now, though, since I so rarely cook breasts in any way these days.
Seeing your name I realize that I’ve not seen posts from you in a while. I bet you, too, are among The Lost. Sorry about that and I’m off now to check out your site. I’ll find you!
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Just reading some of your old blogs, and it turns out, I have a dog name Max, too. I can’t see what kind of dog yours is though, cause his head is in the water. A yellow lab? Golden?
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Max is a 6 1/2 year old boxer mix. The shelter said he was an 8 week old boxer-beagle and would grow to be “35 to 40 pounds. 45 at the most.” He’s 85 pounds, still acts like a puppy — and I wouldn’t trade him for the world. I bet you’d say the same about your Max. What breed is he?
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Hey John, my Max is a 55 pound Australian Shepherd. We rescued him at age 3, he is now 6 1/2. I have a pet’s page with the pets I’ve had in the past and present.
I couldn’t see your Max’s head, but because he was so big, I also thought about Boxer. I think dogs are God’s gift to humanity. 🙂
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You’re so right, Lori. I cannot imagine what my life would be like with a dog at my side. They’ve added so much to my quality of life.
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