Well, the SALAD looks fabulous, Jimmy! I don't think I've had frozen battered fish since I was in high school and it was on the Friday menu ~ but even then I'm pretty sure there was more fish than you got today. But, hey, TOMORROW will be meat day!
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Can you feel my smile through the computer? Even Dane is still smilin' !!
The chicken marinated in the whole milk buttermilk with some sriracha stirred in for a bit of flavor. Then I just used a/p flour, Cajun seasoning salt, Chicken Rub Seasoning, a little baking powder and a few shakes of black pepper. I didn't let too much of the buttermilk drip off before pressing the flour mixture on the chicken pieces ~ I cut up my own and just did the thighs, legs & wings. The back & ribs got wrapped and stashed in the 'Parts Is Parts' bag in the freezer and the breast got de-boned and wrapped to stash in the freezer, too.
The dredged chicken got put on a rack over a sheet pan and stashed, uncovered, in the refrigerator so the buttermilk could absorb the flour and not fall off when I fried it. I took it out of the refrigerator about 1/2 hour before I was going to fry so it wasn't so cold when it hit the oil.
I fried the chicken in peanut oil ~ started at about 350° and probably kept a pretty constant 320° while it was cooking.
The fried chicken pieces got to rest on a clean rack in a 200° oven for about 20 minutes to rest and be sure it was cooked through evenly. It came out super crispy on the outside and tender on the inside.
I made thin sliced cucumbers and onion and just added a little of Grandma's Vinegar Syrup and another splash of cider vinegar to keep it from being too sweet.....The Potato Salad had lots of celery, a sliced green onion, a bunch of hard cooked eggs and a dressing of Miracle Whip, Hellmann's, Sour Cream, sugar, celery seed and black pepper.
Like I mentioned earlier, I only do 'real' fried chicken about once a year.....and it was just as good as I was hoping it would be. Now to convince myself that I shouldn't put it on a monthly rotation.....