Mama's Fried Chicken

Christmas shopping has worn me out. Every time I think my list is complete, I remember someone I forgot. Trying to stick to my budget has been challenging. What do you buy for distant relatives you may or may not see and you know they are not buying you anything but you can't walk in empty handed for them when you bought for everyone else? I looked at food baskets, throw blankets, sweaters but I did not know there size, then I saw them...SLIPPERS done! Good enough!

And I love slippers. I hope someone got me some slippers cuz I would so be walking around in them right now.

Anyway yeah this is crunch time and no time to spare. In between shopping, wrapping, getting holiday outfits ready, making reservations here and there, haircuts, prepping my holiday menu, eyebrow waxing, let me tell ya, there is no time for a decent meal. So I decided that today I would take the day off, recharge and make some good old Mama Ruby's fried chicken. 

Yup she taught me this and she always said: "Always use Self rising flour." Self rising flour is flour with baking powder and sometimes a bit of salt added to it. She swears by it and you really can tell the difference between chicken fried with all purpose flour and chicken fried with self rising.  I find that it gives foods a little more rise, a little more lift.

So while I take the day to eat and recharge for more holiday craziness, here is our fried chicken recipe that I would like to share with you today: 

10 chicken drumsticks 

1 pound chicken breast tenders

1 package white mushrooms

2 1/2 pounds russet potatoes

4-5 cups vegetable oil for frying

3 cups self rising flour

2 tablespoons kosher salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

In preparation for the frying I first add flour into a large plastic tub that has a fitted top. I use this bucket only for dredging meats. I also add the salt, pepper and garlic powder to bucket.

Stir to combine and set aside. 

Cut potatoes into wedges and place in a plastic container and add water just to cover potatoes. This will keep them from getting brown.

I like to remove the skin from the drumsticks. I just think it adds too much fat and it tastes just as good without it. I do this be removing the skin with a paper towel. It's much easier than just using my hands.

Then place chicken drumsticks, tenders, potatoes and mushrooms to the flour filled container. 

Place the top on container and make sure it's on good then start just shaking container back and forth to coat chicken.

Heat oil in large skillet to about 350 degrees.  Add some chicken pieces along with some potato wedges and a few mushrooms in pan to cook. Don't overcrowd pan and cook in batches. Usually when the mushrooms are a little browned, they are done. And very addictive. The potatoes usually take around 5-8 minutes to get browned, crispy and done. Turning occasionally as not to burn. 

The chicken may take a little longer.

About 8-10 for white meat 13-15 for dark meat. Be sure to turn occasionally so they don't burn. I usually set a timer for 3 minute intervals in between turning. Cook until chicken is browned and juices run clear. Smaller pieces cook faster than bigger pieces. I always use a food thermometer to make sure the chicken is done and the temperature of the cooked chicken is 180 degrees. Drain on paper towels and let rest 5-7 minutes before serving.

I serve with my husbands favorite dip that consists of Ketchup, Tabasco and a bit of lemon juice combined. Delish! 

Thanks for stopping by!

Crisp Holiday Ham

Crisp Holiday Ham 

Well the holiday season is finally here, along with all the food. And this is how I make our holiday ham.

I know what your thinking. "It's burnt, not crisp! Way past burnt." That's what I said  as well when I first saw how Mama ruby ( my mother-in-law) made the holiday ham. I was very young and I did not really know how to cook. I did know how to dance, I was a really good dancer at parties, I do remember that. 

When I first got married almost 19 years ago, I was fascinated with Ruby's cooking. Her techniques are very old school and its done by eyeballing it. She don't do recipes. She just tastes until its good. Sunday dinner at her house was at 2 pm sharp and if you weren't there, you were in trouble. When my husband's brother and his family comes to town, they call ahead and say " I'm coming in town tomorrow. I will be there around 3 pm. I want fried chicken and mom the kids want poofé." ( almost like beignets.) It was announced to everyone in the family  That charlie was coming in town and "I'm cooking so be here at three."

 I must admit I was never happy getting the whole family together. It was nothing but fake friendliness, jealousy, and sarcasm left and right. Everyone felt uncomfortable except for Ruby and Butch. ( my father-in-law) But one thing was for sure. The food was unreal. Fantastic. It was like her food was laced with happy serum. Everybody liked each other for a few minutes. It was strange. So she has passed a lot of her cooking ways down to me and I will never go back. After I tried her holiday ham the first time, I was a true believer in crispy, sweet ham.

This ham may seem burnt to others, but to my family, this is the only way it is fit to call it holiday ham. If I cook it any less, they call it lunchmeat. I'm sure that the sugars have something to do with it, or the fact that I cook it for two hours.

Either way, it's awesome. So if you decide to give this a try, please let me know what you think.

8 pound half ham shank

1/2 cup brown sugar

1/3 cup maple syrup

1/3 cup pineapple juice

Sliced pineapples

Maraschino cherries

I begin by scoring the outside skin of the ham in a diamond pattern. 

I then mix the sugar, syrup, and pineapple juice in a bowl until glaze is combined. 

I then brush on the glaze with a pastry brush, making sure to get it all over the ham and I give it two coats. 

Place ham in oven that is set at 350 degrees for two hours. 

After the first hour, I take out the ham and baste it again with the glaze, then I place pineapple slices and cherries on the ham, securing them with toothpicks. 

Place ham back in oven for remaining hour. Let stand 10 minutes before serving.

I will be making a few more leftover meals using this ham. First up: Ham and string bean stew. Then ham bone and butterbean soup. So stay tuned, I will keep you posted!