How to make cabbage taste like fried chicken

Is Januworry stress getting to you? Have you ever wanted to cook cabbage that tastes like fried chicken? Well, you've come to the rig...

Is Januworry stress getting to you? Have you ever wanted to cook cabbage that tastes like fried chicken? Well, you've come to the right place!

For many years, South Africans have partied their way through December only to end up with empty wallets in January. A psychology professor attributed this unique Mzansi trait to a gene found in the first Nearthandals who were inhabitants of this land. During this month, children will wear a security guard's shirt for school, uncles will enjoy a period of quietness as they won't be involved in polony-skhafthin altercations.

I'm not a magician/chef so this only means that I will post a random recipe I found on Google.

Servings: 6 Servings

Ingredients

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups buttermilk
  • 1/2 cup Buffalo Hot Sauce optional
  • 2 teaspoons salt
  • 1 teaspoon pepper

Dredging Mixture

  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 quart vegetable oil for frying

Instructions


  1. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
  2. When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
  3. Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly.
  4. Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
  5. Place the breaded chicken into the 350-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F. 
  6. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 


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