I am a disciple to film. My Mom is obsessed with films and so is my Grandfather. I grew up in a house where pictures of Rudolph Valentino graced the living room walls and a Jack Nicholson screen size poster from One Flew Over the Cuckoo’s Nest acted as wallpaper in my Mother’s room. I should have been born at the movie theater, my Mother spent a good portion of her time there. The lucky thing is, I was also born into excellent movie taste. My family has a preference for movies of quality and have never veered away from that. Only films of substance are digested or discussed and directors are celebrated as holidays. I grew up with the greats… Stanley Kubrick, Woody Allen, Mike Nichols, Luis Bunuel, Orson Wells, Alfred Hitchcock, Milos Forman, John Waters, Martin Scorsese, Francis Ford Coppola, and Roman Polanski to name a few. It’s no wonder as an adult I have such an appreciation for the work of Mr. Quentin Tarantino. I have been following his body of work since the day he released Reservoir Dogs, and in my opinion Django Unchained is one of his best pieces yet. My favorite character in the movie was “Dr. King Schultz” played by Christoph Waltz. His even-keeled demeanor paired with quick wit made him the star of the film as a likable German bounty hunter. The movie is set in the deep south right before the civil war and tells a captivating story of the atrocities that happened in slave-ridden Mississippi. Bravo to Django Unchained for all the deserved accolades and wins it has received this award season.
Ingredients for Fried Chicken:
- 3 1/2 – pounds chicken pieces
- 6 – cups of water
- 1/3 – cup salt
- 1 – quart buttermilk
- a paper bag
- 1 1/2 – teaspoons ground black pepper
- 1 – teaspoon Lawry’s salt
- 1 - cup flour
- 1/4 – cup crushed corn flakes
- 1/2 – teaspoon dried basil
- 1/4 – cup cornstarch
- 3 – cups lard or vegetable oil
- Pour salt and cold water in a big bowl and let dissolve. Next add chicken pieces and cover bowl with plastic wrap and refrigerate overnight.
- Dispose of salt water. Replace with buttermilk. Cover bowl with plastic wrap and place back in the refrigerator for a minimum of 4 hours.
- Remove chicken pieces from buttermilk bath. Place on a wire rack to rid of excess buttermilk for about 7 minutes.
- In a large paper bag add black pepper, Lawry’s seasoning salt, flour, crushed corn flakes, dried basil, and corn starch. Close the top of the bag and shake it up to mix evenly.
- Add a few chicken pieces at a time to the flour mixture bag. Close the top of the bag and shake it up to evenly coat your chicken.
- Place chicken pieces back on the rack for 10 minutes to absorb flour mixture.
- Pour lard or vegetable oil in a frying pan over a medium high flame and allow to get hot. Working in batches add in a 2 to 3 chicken pieces. Fry on each side for 8 to 10 minutes depending on thickness or until golden crunchy brown.
- Once cooked remove from pan and place on a paper towel lined plate to absorb some of the oil.
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