24: Fried buttermilk-marinated chicken (Page 231, AFJ)

This weekend has been very uneventful for me. But I am happy with my purchase of these candles. This one is a cucumber and green tea. It smelt amazing, really gets rid of the smell of chicken, and it lingers even after you blow the candle out. I've also got a mulberry candle too, which I can't wait to light up now. Also as a treat I bought myself some cookies from Mrs Fields. I really like the butter toffee cookie.

My previous attempts at frying chicken have always involved those southern-fried chicken shake mix things. This was the first time that I made the mix myself (some flour, salt, paprika and pepper). I had planned on making this yesterday but it wasn't until I had taken all the ingredients out that I read the recipe which said to marinate the chicken in the buttermilk mixture for 12 to 24 hours. So that turned out to be a bit of bummer.

I was a bit worried about how the chicken would turn out because this morning as I was making buttermilk pancakes I licked some buttermilk off my fingers and it doesn't taste anything like it sounds. I thought it would taste like really sweet milk. Instead it tasted like sour milk with a thick consistency. Not that the pancakes tasted sour. So maybe once it's cooked the composition of buttermilk changes, and that is why it doesn't taste sour.

I don't think I've ever had really bad fried chicken, how can anything fried be wrong? Marinating the chicken in buttermilk though made it really moist and juicy compared to unmarinated chicken. The only problem is that I never seem to be able to coat the chicken in enough flour. Not like KFC coats their chicken anyway. I squeezed a little lemon on the chicken and had the fried chicken with some pasta. But fried chicken also tastes great on its own. At home, my mum makes fried chicken with pasta. So that's my reasoning.