Fried Chicken Notes
Fried chicken is one of the best parts of being from the South. I was born and raised on fried chicken and I still love it. I would never give up fried chicken for anyone. These days my Doc keeps me on a fairly strict diet to avoid diabetes. I eat boring low carb, low sugar food day after day. On Sunday, I am allowed to eat whatever I want. I like to rotate between stuffed baked potatoes and salad and fried chicken and salad on Sunday. There are a million recipes for fried chicken and every southern family has their own. I always fry mine in a cast iron skillet with vegetable oil. I like to fry it on medium heat, letting it steam on the inside and eventually brown evenly on the crust. I season my flour with salt/pepper/onion flakes/paprika/dried thyme. I coat it twice, waiting in between for the skin to soak in the first coat. I put it on a rack in the oven to keep warm while I make the chicken gravy.
I’ve had a lot of really good chicken and every family had it for Sunday dinner when I was a kid. The best chicken I ever ate was at a place called the Dixie Grill in Live Oak Florida. I also like chicken at Pouncy’s in Perry Florida, as well as chicken at the Front Porch Restaurant and Pie Shop in Dunellin Florida. Publix makes good fried chicken and so does Fresh Market in my town.
What does this have to do with art? I think our food and our culture matter in the way we create and think about painting. I would have been a different painter had I grown up with Southwestern food or northern food. I know it. I would have been a lot thinner in my old age too, but I love everything about my Southern heritage food. The grits, cornbread, collards, and fried chicken make me the painter I am. I would not love the farms, cattle, trees draped in moss, the lakes and tall palms if I hadn’t grown up in the South.
More musings for artists and collectors to come…..
This is the bean dip I make for studio parties and taco parties.
2 cans refried beans or 1 pound mashed black or pinto beans
1 cup sour cream
1/2 cup mayo
1 cup shredded cheddar or jack cheese
1 can sliced black olives (optional)
1 package taco seasoning mix
1 small diced onion or green onions sliced
1 fresh chopped tomato
1 bell pepper diced
Mix it all up and serve with corn chips or scoops. Garnish with a few of the diced vegetables for color.