Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing
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Ethel’s July 4th Picnic Fixin’s

Ethel’s July 4th Picnic Fixin’s

Ethel’s July 4th Picnic Fixin’s

T’ my way of thinkin’, you jest can’t have a picnic wit’out tater salad, slaw an’ fried chicken. Miz Ginny likes t’ have aspic an’ deviled eggs. I like ’em jest fine, but baked beans an’ macaroni an’ cheese—now yer talkin’ some good fried chicken.! I think I done gave you da recipe fo’ deviled eggs .If I ain’t, I’ll do it next time. Might even give ya m’ recipe fo’ macaroni an’ cheese, some kinda good.

Doan fo’get watermelon. Nothin’ says fou’th of July picnic like a nice cold watermelon.

Have yo’self a happy an’ safe holiday!

picnic

tater saladPotato Salad

2 lbs bakin’ potatoes peeled an’ cubed

2 big spoons full mayonnaise

5 ribs o’ celery chopped

½ cup o’ sweet pickles

1 small onion chopped

1 bunch o’ spring onions chopped

4 hard-boiled eggs chopped

2 soup spoons o’ yellow mustard

Salt & Pepper t’ taste

Put potatoes int’ cold water bring t’ a boil,  den add salt cook ’til you can just pierce wit’ a fork.  When done drain an’ let cool. While de taters is coolin’ mix mayonnaise, mustard, pickles, onions an’ eggs.  Pour over just cooled potatoes, add mo’ mayonnaise if needed.  It should be runny ’cause de potatoes will absorb any excess sauce.

Coleslaw

slaw1 head o’ white cabbage
2 carrots
1 green pepper
2 big spoons full o’ mayonnaise
A small pour o’ apple cider vinegar
4 fingered pinch o’ sugar
A good pinch o’ salt

Chop cabbage fine. Fo’ extra color, you can add some finely chopped red cabbage too. Use a box grater an’ grate carrots an’ green pepper. Make de dressin’ wit’ de remainder o’ de ingredients.  Mix vegetables t’gether.  Pour dressin’ over just afore servin’ so de slaw doan get runny.  It woan change de taste, but it looks nicer on de plate when it ain’t runny.

Fried Chicken

2 tablespoons paprika

2 tablespoons freshly ground black pepper

1/2 teaspoon cayenne pepper

Fried chicken1 cup buttermilk

1 large egg

salt

1 whole chicken, ’bout 4 pounds, cut int’ 10 pieces

1 1⁄2 cups all-purpose flour
1⁄2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or lard (I like lard)

DIRECTIONS

1.Mix up de paprika, black pepper, an’ cayenne in a paper bag an’ give it a good shake. Take out 2 T. o’ de mix. Den throw in de flour, cornstarch, bakin’ powder, an’ 2 t. salt

 2. Beat de buttermilk, egg, 1 T. o’ salt, an’ 2 T. o’ de spice mixture in a large bowl. Add de chicken pieces an’ give it a few good shakes t’o coat. Refrigerate fo’ least 4 hours, an’ up t’ overnight.

3.  Take a piece o’ chicken from de bowl, allowin’ buttermilk t’ drip off, drop de chicken int’o de flour mixture, an’ toss t’ coat. Continue addin’ chicken pieces to de bag o’ flour  one at a time ’til dey is all in de bag. Toss de chicken until every piece is coated, pressin’ wit’ yo’ hands t’ get de flour t’ stick in a thick layer.

 4. Heat de shortenin’ or lard in a big skillet. Doan let de fat get too hot.
5. One piece at a time, shake t’ remove excess flour. Once all de chicken pieces is coated, place skin-side down in de hot fat. Fry de chicken ’til it’s a deep golden brown on de first side, about 6 minutes; doan move de chicken or start checkin’ fo’ doneness ’til it has fried fo’   least 3 minutes, or you might knock off de coatin’. Carefully flip de chicken pieces wit’ a fork  an’ cook ’til de second side is golden brown, about 4 minutes longer.
6. Season with salt and serve.
7. If you like extra crunchy chicken put de plate o’ cooked chicken in de icebox fo’  least 1 hour, an’ as long as overnight. When ready t’ serve, reheat de fat get it good an’ hot. Add de chicken pieces an’ cook, flippin’ dem once halfway through cookin’, ’til completely crisp, about 5 minutes. Move t’ a folded paper bag t’ drain. Serve immediately.


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  1. Debora

    5 July

    my mouth is watering……

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