How To Kill Yourself With One Meal
How can something so bad, be so good? Juicy chicken thighs left to steep in a marinade of buttermilk, seasoning and cayenne pepper and deep-fried to a crisp 24 hours later. The acidity of the buttermilk quite literally breaks down the proteins of the chicken flesh to render meat so succulent and tender, it oozed lovely, shiny fat with every bite. To accompany it, a classic creamy coleslaw, tangy with mustard and lemon juice and a drop of blood from whence I sliced my finger along with the cabbage (boy did that hurt). For the requisite carb, C requested his favourite corn on the cob—slathered in butter and left to cook on the grill. To unclog the arteries, a brisk walk around the block and a glass of fresh lemonade. What's not to like?
posted by Annette Tan at 5:09 pm
10 Comments:
i have no idea what it is but boy does it sound irresistible :)
wow! fried chicken that had been marinated in buttermilk! that's certainly MURDER! hehehe... but it doesnt hurt once in a while... im sure it was worth the calories!
hehehehehe...all the fats render the food DELISH....
hiya, looks fantabulous - like kfc but obviously made with love and a big dash of luxe...am all packed (lightly) with little black book of addresses in tow; wish me luck ;)
mmmm, crispy chicken
wow. just like grandmom used to make.
there's just something about fired chicken that's unexplainable.
wow, that looks superbe! Buttermilk! Have to try that!! Any white meat can do???
The photo looks like it could have been Kentucky Fried Chicken, an American favorite take-out place. I bet yours is better.
always wondered why what the benefit of buttermilk was, one more food mystery solved, thank you. :)
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