Several weeks and 8 thrilling victories ago what began as a joke evolved into a mass hysteria many of you shared with me. That it culminated with last night’s 7-3 victory and the Yankees hoisting their 27th World Series Championship trophy was truly amazing. Thanks for sharing the ride and my psychosis so willingly. Thanks to Shirley Gabriner who lent us her MOJO for last night’s game. Thanks to my mom and my grandmother for allowing us to take a peek into the family cookbook. Thanks to my family, particularly Soo, who surrendered the living room to me the last few nights. Thanks to all of the chefs whose cookbooks we borrowed from. Thanks to all of you for sharing ideas and making requests. Thanks to the Yankees (let us not forget them) for playing outstanding baseball and giving us a summer and fall for the ages. And, finally, let us give thanks to the man who was the inspiration for this whole shebang…Wade Boggs…whose obsession with our feathered friends gave us quite a few laughs and some gratefully full bellies. I am including a final chicken recipe…and it’s the one some people credit as being the recipe that started Boggs on his chicken jag…Buttermilk Fried Chicken…Have one more chicken dinner as a tribute to all we have seen these past weeks…and then go treat yourself to a fat juicy steak…you deserve it. Go Yanks!
BUTTERMILK FRIED CHICKEN
ADAPTED FROM “FOWL TIPS,” BY WADE BOGGS
2 to 3 pounds chicken (use thighs, legs and wings)
1 quart buttermilk
1 cup flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup vegetable oil.
1. Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
2. Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
3. Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.