Friday, July 1, 2011

Let's Ask the Cook

Just in time for your 4th of July picnic or potluck, my mom is contributing a recipe from my grandma for fried chicken seasoning. This is another item that is going to be making it's way to my 'have-to-try-that' list. I usually just put some salt, pepper, paprika, and maybe Parmesan cheese in with the flour, and don't get me wrong its good, but I want to try this!
Spice blends are quite popular, and one reason is because their unique combination of flavors creates a bit of an explosion in your mouth when you try them. We have all been there, when we taste something new and there is such a perfect succession of flavors as our tongue distinguishes each herb or spice and we can't wait to take the next bite! I hope you will give this a try.

This is a recipe that I remember well. Probably at least once a week, for no special reason, Mom’s fried chicken made its’ way to our dining room table, served with real mashed potatoes smothered in Mom’s delicious gravy! (There was never enough gravy!)

Then there were the extra times it was served, and almost always accompanied by Mom’s delicious potato salad: any summertime holiday, any and all picnics including a day at the beach or a leisurely drive up through the beautiful Southern California mountains…destination: Mt. Baldy, Lake Arrowhead or Lake Gregory. Or the occasional church potluck with dinner on the grounds…..

Mom’s Fried Chicken Seasoning Salt

6 TBL Salt
½ tsp Thyme
½ tsp Marjoram
½ tsp Garlic Powder
2 ¼ tsp Paprika
½ tsp Curry Powder
½ tsp Dry Mustard
¼ tsp Onion Powder
1/8 tsp Dill
½ tsp Celery Salt
1 tsp Black Pepper
Process in blender or simply put it in a jar, secure the lid and shake.
For fried chicken coating:
1 Tablespoons Seasoning Salt
3/4 cup Flour
Mom clipped this recipe from a newspaper column, “LET’S ASK THE COOK” by Nan Wiley, 35 to 40 years ago.

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