Triple Whammy

June is Soulfood AND Black Music History Month… PLUS Juneteenth!

Hmmmmmm… so how do I combine this multitude of momentous occasions into ONE blog post that celebrates African American culture ?!!

Being at an uncustomary loss for words, I shall revert to simplistic reverence for my culture and merely remark that I make some of the best friend chicken in the world (I hope). Being from Chicago, my FAVORITE fried chicken comes from Harold’s (those who know it, know it).

Here is my recipe for PERFECT fried chicken… accompanied by music = “I Can Cook Too” by one of my all time favorite artists.

Southern Fried Chicken

Southern Fried Chicken


1 chicken (cut into 8 pieces)
2 cups flour (unbleached)
1 cup corn meal (yellow)
2 cups oil (vegetable)


2 tsp salt
2 tsp pepper (crushed black)
2 tsp paprika
2 tsp garlic powder
2 tsp sage


2 cups buttermilk
2 eggs


MIX seasonings together and RUB on chicken
MARINATE for at least one hour
PUT flour & corn meal in a bag & SHAKE well
MIX batter in a large bowl
DIP chicken in buttermilk batter
SHAKE chicken in flour/meal mixture
DIP chicken again in buttermilk batter
SHAKE again in flour/meal
FRY chicken in hot oil until browned (about 15 minutes each side)

SERVE with potato salad, green salad or anything else that suits your taste — chicken doused with HOT SAUCE for an extra treat



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