Mom's Home Cooking

I'm enjoying having Lauren spending time with me. It gives me a chance to cook for someone else and she's always been a huge fan of my meals. Win.Win.

After spending a day walking around Philly checking out the Liberty Bell (still cracked), Ben Franklin's grave (still dead) and wandering through Ikea (still swedish for 'you'll have extra parts left over) we've returned home and I'm making fried chicken and macaroni salad. Recipe below......

Fried Chicken

2-4 Chicken Thighs (the best part of the chicken hands down)
2 c. Buttermilk (or 2 tbsp. vinegar in 2 c. milk - you are welcome)
salt, pepper
1 c. Flour
1/2 c. Cornmeal
2" Veg Oil
Garlic 4 cloves
Rosemary, one stalk
Thyme, few sprigs
Sage 2 leaves

Soak the chicken in buttermilk for 2-4 hours. Mix flour, cornmeal, salt and pepper - use cayenne for heat.
Pour about 2" of oil in a cast iron skillet, add garlic cloves, rosemary, thyme and sage. Heat old over medium heat. Once the oil is hot remove the garlic, rosemary, thyme and sage.
Dredge the chicken in flour mixture then back into buttermilk then flour again. Let sit for 5 minutes.
Fry chicken skin side down first for 15 minutes.
Preheat oven to 350F
Flip and fry another 15 minutes.
Remove chicken from oil and place on cookie sheet with aluminum. Bake for 15 minutes.

Macaroni Salad

1 c. elbow macaroni
1 c. frozen peas
1/2 c. diced onion
1/2 c. mayonnaise
1 tsp. salt
1/2 tsp. pepper
3 basil leaves chopped

Boil macaroni for 7 minutes at the 6 minute mark add onions and peas to the boiling macaroni. Strain and toss everything in a bowl with mayo, salt, pepper and basil.

Enjoy!!