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And Fried Chicken, Could Be Fricken

10 Jun

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American food holds a special place in my heart. Regular readers are most likely very aware of this and probably sick of me declaring my undying love for the countries gastronomic goodies, but I just can’t help going back for more. Childhood holidays to Florida and more recent, fun filled trips with The Boyfriend to The States have given me very fond memories of the food eaten out there. Plus, it helps that as a greedy cow the portion sizes are right up my street. If I lived out there I’d be super sized in no time so its a blessed relief that I live in England where the food is smaller and the service less than delightful the majority of the time. Anyway, craving some American comfort and wanting to keep The Boyfriend on side, I stuck with a classic recipe that he would welcome with open arms into his heart (somewhat literally upon looking at the butter content of this meal). Fried chicken, biscuits, gravy and corn on the cob. When I’ve mentioned this combination before to friends I tend to be given a disgusted look and asked why I can’t just be content with fries. Us Brits are so used to being served soggy, flaccid fries alongside our chicken and yet we deserve better. Biscuits are the future. We discovered them in KFC after a long flight to Orlando and whilst we must have appeared completely gormless to the staff behind the counter trying to work out why we couldn’t have fries, the discovery of biscuits made looking idiotic worthwhile. If you’ve never had them before they’re similar to scones only more savoury, fluffy and light. They’re perfect, and while your brainwashed-into-liking-fries-mind might recoil at the idea they are amazing smothered in sausage gravy and served with fried chicken. I once thought like you too but I have seen the light and it tastes like biscuits.

I have several recipe books with recipes for proper American biscuits in them but I decided to be safe and stick with one of my favourite authors, Gizzi Erskine, and her book Skinny Weeks and Weekend Feasts. It doesn’t take a genius to work out which side of the book this lot falls on. The whole meal plan is fried chicken, buttermilk biscuits, sausage gravy, corn in honey chilli butter and chard, but wanting to maintain my sanity I chose to only make the biscuits, gravy and corn. I’ve made fried chicken at home before and all it left me with was greasy hair, an oily kitchen, a smell that stubbornly refused to leave the flat and a deep feeling of guilt and shame. I’d happily tolerate all of the above if it tasted as good as or better than the stuff you can buy at that place with the smiling Colonel, but sadly it does not. I realised I could get all of the above results but without the intensive labour that leaves you with spitting oil burns all up your arm by just going out and picking up some chicken from KFC. I’m a dirty cheat but when it tastes as good as it does, who cares? The Colonel provides the chicken. I realise eating KFC goes against all my morals but I can’t help myself, it tastes so good yet makes me feel so dirty.

Anyway, I sent The Boyfriend out to pick up some fried chicken and hot wings while I got on with making the biscuits and gravy. I must say, this is the first time a Gizzi recipe has let me down. While the gravy turned out a treat, all thick and unctuous with meaty chunks of sausage, the biscuits were a total let down. I followed the measurements for the ingredients exactly, and yet when it was time to turn the dough out and knead it, instead of having a firm dough I had a liquid batter. It would have been like trying to knead cake mix, impossible. Having never been let down by Gizzi before I blindly gave it a shot, but there was no way the gloopy concoction was going to result in light, fluffy biscuits. I can only assume there must be a typo in the book and that in actual fact it needs at least double the amount of flour stated in the recipe, as this is what I had to add to get it to a knead-able consistency. Despite this, the biscuits emerged from the oven un-risen and distinctly un-fluffy and heavy. Disappointing. Smothered in gravy they weren’t inedible and tasted OK but they were nothing on a true American biscuit. That’ll teach me for ignoring all my American cookbooks by authentic American cooks and being too lazy to convert the American measurements into metric measurements. Lesson learnt. I’ll be having another stab at biscuits in the near future but not from Gizzi’s book. She’s still awesome, but her winning streak with me had to come to an end at some point and sadly it was with biscuits.

Next time you’re in KFC and lamenting the patheticness of their fries (which really are truly awful), think how good the Americans have it and demand more from your local KFC. I mean, us Brits invented the word biscuit surely, so shouldn’t we be reaping the rewards from our friends over the ponds version? Also, feel free to demand better care for the birds that go into their meals, they deserve better too. I’m impatient to get to New York in October now so I can check out some fried chicken restaurants that perhaps have more morals than both myself and KFC. I’ve heard good things about the fried chicken scene in New York, a scene I am more than willing to dive head first into.

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