Recently as Hubby and I made our way from the vestibule to the plaza after Mass an elderly women I did not recognize said “My aren’t you pleasant this morning.” What an odd thing to say. Did she mean that I’m not usually pleasant?
Not fully understanding what she meant, I said “Going to Mass makes me happy and I like that.” To which she replied “Well, I’m glad someone is happy to be here.” Again, her remarks seemed odd. We should all be happy when called to His supper. For Catholics that is exactly what it means to attend Mass. First and foremost, it is worship of the Lord. We are not there to be entertained or even enlightened. We are there to worship God in prayer, offering up our broken lives, our shortcomings, our imperfections to Him that we might be healed. We are also called to be witnesses to a miracle. And to receive Him.
Lord, you are holy indeed, the fountain of all holiness.
Let your Spirit come upon these gifts to make them holy,
so that they may become for us
the body and blood of our Lord, Jesus Christ.
I do get excited to share my faith. It fills me with such incredible joy and peace – of course I would like everyone to feel what I feel, to know what I know, to be loved by the Lord as I am loved. There is nothing else that can compare. Why would anyone not be glad?
May this Lenten Season bring you the peace and forgiveness we all need to be healed. May the Lord be with you now and forever.
Brined Pan-Fried Chicken
1/2 cup Water
2 tablespoons Kosher Salt
2 cups Milk
2 tablespoons White Vinegar
2 large Eggs
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
1 teaspoon Black Pepper
8 pices Bone-in Chicken
4 ups Flour
3 tablespoons Baking Powder
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper or to taste
1/2 teaspoon Smoked Paprika
Oil for skillet
Note: This can be made with boneless thighs or breasts, but the bone does add flavor and the crispness of the skin is what gives this recipe its “fried” crunch.
Place a 1 or 2 gallon zip-lock bag in a casserole dish to hold the chicken in a single layer while brining. Set aside.
In a large mixing bowl, whisk together the salt and water allowing the salt to dissolved. Measure milk into a glass measuring cup. Add white vinegar, stir to mix. Let set for 10 minutes.
Check salt water, stir if necessary to finish dissolving salt into the water. Once dissolved whisk the milk mixture, eggs, onion, garlic, and pepper into the brining water. Add chicken, and turn to coat. Remove each piece of dipped chicken and place in a single layer in the storage bag.
Pour brine mixture over chicken. Seal bag and nestle flat in the casserole dish. Refrigerate, turning occasionally, 8 hours or overnight.
In an 8-by-8 inch casserole dish, whisk together the flour, baking powder, salt, cayenne powder and smoked paprika. Place a wire rack inside a rimmed baking sheet lined with foil. Line a second rimmed baking sheet with foil. Place another wire rack inside, set aside until ready to use.
Drain buttermilk mixture from storage bag and discard. Remove chicken from the bag one piece at a time, shaking off any excess buttermilk mixture. Toss chicken in the flour mixture to coat evenly. Place the floured piece of chicken on the first wire rack. Repeat until all the chicken has been floured. Let chicken sit undisturbed for 15 minutes for the flour to fully adhere to the chicken.
Meanwhile, heat oil 1-1/2 inches deep in a large cast iron skillet to 350 degrees. Heat oven to 375-degrees.
Fry chicken in batches for about 4 minutes or until golden brown. Turn and continue to fry 3 to 4 minutes, then transfer to the rack in the foil lined baking sheet. Repeat until all the chicken has been fried.
Place fried chicken into the heated oven and bake for about 15 to 20 minutes or until chicken is cooked through and juices run clear.
Transfer chicken to serving platter. Serve with mashed potatoes, pan gravy and buttery corn for an amazing Sunday Supper.
Pan Gravy
3 tablespoons Butter
3 tablespoons Flour
1-1/2 cups Chicken Stock
Salt to taste
Black Pepper to taste
While chicken is finishing in the oven, drain oil from skillet, leaving behind the browned bits at the bottom of the pan.
Add the butter to the skillet. Over low heat, melt butter until just beginning to bubble. Whisk in the flour, working into the butter to create a roux.
Increase heat to medium-low and continue to cook for 5 minutes, scraping the browned bits into the flour mixture. Add chicken stock, increase heat to medium and continue to cook, stirring constantly, until gravy thickens to desired consistency. Taste and season with salt and pepper as needed.
Buttery Mashed Potatoes
8 Russet Potatoes
1/3 cup Whole Milk
4 tablespoons Butter
Salt to taste
Black Pepper to taste
Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.
Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 15 minutes.
Drain potatoes well. Return potatoes to the pot, cover with a paper towel to absorbe the moisture in the rising steam.
Gently warm the milk and butter. Pour the mixture over the potatoes. With a masher, mash well. Season to taste with salt and pepper.
With the Lord there is mercy and fullness of redemption.
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