Thursday and finally out in the Yard!

I got home and immediately put 6 chicken legs in cold water in the fridge (two hours or overnight), then went right outside. I have picked up the trash several times (as you know) but noticed several local companies already cutting grass (I think it's a bit early, but.) so I went out to pick up all the fallen branches/sticks. I made two turns of the back yard and got them all. I grabbed the camera and took some pictures of my Spring here in Redford (posted).

Went back in the house after filling the bird feeder and suet holder and started a load of laundry. I changed clothes and watched some Food Network shows.

Okay, so why fried chicken? Because I need to use and/or discard the oil in the deep fryer after 8 days, and I just filled it up for Jeremy's family's French fries last Saturday. Now, long time readers will remember, I have always favored "The Lady and Sons" fried chicken recipe. But, I thought I would try something different tonight. So, I went with "Tyler's Ultimate" (Tyler Florence, one of my personal chef heroes) fried chicken. Oddly enough, most of the process mimics Paula Deen (The Lady and Son's). The major difference was to add handfuls of fresh herbs (thyme, rosemary and sage) and fresh, crushed garlic to the oil BEFORE adding the chicken. It's supposed to infuse the oil with flavor.

The rest is familiar. Heat the oil to 350 to 360 degrees. Pat the chicken dry after draining from the water (I normally would have used buttermilk). Then dredge in flour, dip in buttermilk mixed with hot sauce (until mixture is orange) then coat with flour and house seasoning (salt, pepper and garlic salt). Fry 14 minutes (for dark meat, like legs - 11 minutes for white meat like breast meat), drain on a rack over paper towels and, DIG IN!

So, was there a difference with the herb-infused oil. Actually, yes. It was subtle, but you could taste them. Very good!

Watched TV until the Hockey game came on (next post) and went to bed late again.