Once Upon a Time

Bet you were expecting something about the Super Bowl, right? After all, today is the big day. Yeah, well that was yesterday’s post. I’m on to something else entirely for today.

Sometimes our memories can play tricks on us. While the memory might feel strong, and very much correct; it’s possible it’s a little skewed or completely wrong. With that in mind, does anyone remember eating at KFC and ordering a Jalapeño pepper?

I do. I remember my favorite order was a 1-piece Chicken Breast with a Biscuit and a pepper. I loved the eleven herbs and spices of the skin, ate just the skin first. Then I pulled the breast meat from the ribs, split open the biscuit and stacked the meat inside along with the pepper. Yeah, that was good. KFC isn’t what it use to be. At least not in our neck of the woods. The chicken pieces are tiny, not plump. The meat is tough and dry, like an old rooster. It’s more suited for Coq au Vin. That makes me sad.

I can remember every Mother’s Day picking up a few buckets of KFC for a picnic in the park There were families and children everywhere. It was a tradition for the longest time. But the kids grew up, and the chicken changed. I don’t remember the last time I had KFC. At least not from a drive-through. But I do still like chicken, biscuits and hot Jalapeño peppers!

Spicy Chicken and Biscuit Supper
Southern Buttermilk Biscuits
Buttermilk
2/3 cup Whole Milk
2 teaspoons White vinegar

Measure milk in a glass measuring cup. Stir in the white vinegar. Set aside and let sit for 10 minutes before using.

Southern Biscuits
2 cups Flour
1 heaping tablespoon Baking Powder
1 teaspoon Salt
6 tablespoons Shortening

Heat oven to 450-degrees.

Combine flour, baking powder and salt in a bowl. Cut in the shortening with fingertips. Add buttermilk to create a soft dough.

Lightly flour a cutting board. Round up the soft dough, lightly knead in the flour for about 30 seconds or so. Roll out or pat dough into a quarter-inch thick disk. With a lightly floured biscuit cutter or round cookie cutter, cut biscuits. Regroup extra dough, roll again and repeat once more.

Arrange biscuits on a baking sheet, place in the heated oven. Bake until golden brown, about 10 minutes. Keep warm.

Spicy Chicken
2 large boneless Chicken Breasts
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
1-1/2 cups Flour
2 tablespoons Baking Powder
1/2 tablespoons Baking Soda
Onion Powder to taste
Pinch Hot Pepper Seasoning
Oil for frying
Whole Pickled Jalapeño Peppers for serving

Split chicken breasts lengthwise in half to create 2 thinner breasts. Cut in half again widthwise to create 8 thin cutlets. Season with salt, pepper and a little cayenne to taste. Set aside.

In a pie tin whisk together the flour, baking powder, baking soda, onion powder and a pinch of pepper seasoning. Dredge chicken pieces in the seasoned flour, set aside.

Heat about an inch or so of oil in a deep skillet over medium-high heat to 350-degrees. Fry chicken in batches if necessary, about 3 or 4 minutes per side. Drain on paper towels, keep warm until ready to serve.

When ready to serve, arrange the chicken on a platter, topped with some pickled Jalapeño Peppers.

Buttery Canned Corn
1 can Corn
1 tablespoon Butter
Salt to taste

Drain corn and rinse well. Place butter in a saucepan over medium heat. Add corn, salt to taste. Heat until warmed through, stirring occasionally.

Note: This can opener is so cool. You just set it on top of the can, push the button and away it goes – hands free. Thank you, Hubby – you always know what I’d like for Christmas. No fancy jewels, just gadgets for my kitchen.

Transfer to a serving bowl. Enjoy.

The best way to enjoy this simple throw-back supper is to split open the biscuits, tuck a piece of chicken and a strip of Jalapeño inside. Yum!

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I am the light of the world, says the Lord;
whoever follows Me will have the light of life.