JCD Part 1- Fried Chicken

JCD Part 1- Fried Chicken

JCD stands for Japanese Christmas Dinner. I like abbreviating things. Acronymizing? For someone who spends an hour every day on AP English Lit, I’m not very eloquent. Anyways! The traditional Japanese Christmas dinner is, well, KFC. Nothing wrong with that. I’d never admit I like KFC. I might lose my food snob badge. So, I made it at home. A DIY KFC, if you will. I think I need to seek help for my acronym addiction. This is in 3 parts- Fried chicken, coleslaw, and biscuits. If you’re tired of turkey and roast beef on Christmas, try making this instead!




4 chicken thighs (the best part of the chicken, tbh)

1 cup all purpose flour

2 cups buttermilk (if you don’t have any, just add a splash of vinegar to 2 cups of milk)

Oil, for frying

Any herb or spice blend you like- I used:

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon dry mustard

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

2 teaspoons paprika

½ teaspoon cayenne pepper

1 teaspoon celery salt

So basically, I just closed my eyes, reached into my spice cabinet, and grabbed as many things as I could hold. Very effective. I imagine that’s how people voted for the president- closed their eyes and smacked a button. I know y’all aren’t dim enough to actually vote for him. And if you are, don’t tell me. I’m a bit young to COMPLETELY lose faith in humanity, don’t ya think? Start by dumping the chicken in a bowl.

Set aside the flour, we don’t need it just yet. Pour the buttermilk on top of the chicken, mix up the spices, and throw in half of the spices.

Now marinade it anywhere from 2-6 hours. The longer, the better! It’ll get all tender and tangy and flavorful.

Once it’s done marinating, heat up some oil in a pan. I like using a cast iron skillet. Makes me feel real Southern.

Mix the remaining half of the spices into the flour.

Using tongs, lift the chicken out of the buttermilk, give it a little shake to get any excess off- you don’t watch bacteria filled buttermilk dripping everywhere.

Dredge the chicken on both sides in the flour,

and then carefully lower it into the oil. Do this gingerly- if any of the hot oil splashes on you, even a drop, you’ll be in for some nasty blisters and a world of pain. This is why chefs can never be hand models.

Reduce the heat to low, flip it a couple of times, and then cover it. Chicken takes eternity and a day to fry. Well, more like 10 minutes. Cut it to make sure it’s totally cooked through. When it’s done,

remove it to a paper towel lined plate to let the oil drain. Serve it with coleslaw, biscuits- or call it a day and have fried chicken and waffles.

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