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Birthdays (again) & Fried Chicken

February 8, 2011


(#2 Son at St. Luke’s Chapel in Charleston, SC last summer.)

My #2 son was born with a food allergy. After much consultation & study, it was determined that his allergy was probably the result of my 9-month long “morning sickness” which left me incapacitated for most of the pregnancy.

The good news is his allergy caused me to nurse him longer than was generally done at the time. Though I had always cooked from scratch, I became much more engaged, much more aware of ingredients & the nutrients that were best to feed my family. The better news – because of my experience rearing a food-allergy child, I have had the opportunity to counsel Mom’s with newly diagnosed food-allergy kids. Giving a Mom a ray of hope that her kid can have snacks at the school party that will be nutritionally acceptable, non-allergenic for him & look as good (look better!) than everyone else’s is gratifying.

A food allergy is not the end of life – it is actually the beginning of a better life for so many families who spend far too much time in the fast food drive-thru lane. When you buy food that someone else prepared, you have to trust that they are telling you the truth about what they put in the food. (Ever see all the recall notices regarding food ingredients they forgot to list on the packages?) When you gather ingredients in your kitchen then chop, mince, stir & mix them into your food yourself – you know EXACTLY what is in your food! Do you really want to eat: chicken, water, salt, sodium phosphates, bleached wheat flour, water, wheat flour, food starch-modified, salt, spices, wheat gluten, paprika, dextrose, yeast, garlic powder, partially hydrogenated soybean oil & cottonseed oil with mono -& diglycerides, sodium acid pyrophosphate, baking soda, ammonium bicarbonate, monocalcium phosphate, natural flavor (plant source) with extractives of paprika; Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ & citric acid added to preserve freshness; Dimethylpolysiloxane made of silicone is added as an antifoaming agent? Anti-foaming agent made of silicone! UGH! That is the ingredient list for McDonald’s Chicken Nuggets.

Instead of a McAttack, try my Fried Chicken!

And Happy 26th Birthday, #2 son!

Mamow’s Fried Chicken… sort of…


  • Small chicken, cut up (for nuggets I use boneless/skinless thighs & breasts)
  • Buttermilk
  • 1/2 cup + Coconut Oil &/or Organic All-Vegetable Shortening
  • 1/2 – 1 cup Sprouted Grain Flour
  • 1 teaspoon T’s House Seasoning


  1. Place chicken in a large bowl; cover with buttermilk. Allow to soak for 15 minutes – 3 hours at room temperature.
  2. In electric skillet, heat coconut oil &/or shortening to 350 degrees.
  3. Spoon flour onto dinner plate; mix in House Seasoning.
  4. Dredge chicken pieces one at a time in flour; place in electric skillet. Brown on each side, about 10 minutes each, adding more oil when necessary.
  5. Turn skillet temperature down to 250 degrees; cover with no vent. (Covering with no vent steams the chicken making the crust softer allowing the flavor to develop.)
  6. Cook for 15 minutes.
  7. Lift the skillet cover to vent & continue to cook for 5 minutes more.

T’s House Seasoning

  • 8 Tablespoons Sea Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Curry Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Paprika

Mix ingredients together & store in glass jar with a screw top.

One Comment
  1. February 8, 2011 4:43 pm

    Buttermilk always does the trick with chicken. I really enjoyed reading this post and the recipes are really good. Love the mix of seasonings you have as well, very nice.

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