I’m so chicken shit, I can’t even cut down a live Christmas tree.
Last year, The Cuban had to chop down a dead one, because I couldn’t see myself “taking a life.” A real, live (dead) Charlie Brown Christmas tree. So insincere, so inconsistent. I can buy the already chopped down ones – no questions asked.
I eat meat. Obviously. I love animals, usually more than people. Where is the balance?
When is it not hypocritical to eat the most delicious deep fried chicken sandwich but scoff at the idea of butchering said fowl? Can it be?
The idea of hunting my food sickens me, not unlike how the thought of your own death may sicken you.*
I often contemplate the way we die. Not in a homicidal bipolar depression kind of way – but rather, with an uneasy fascination of how it all goes down…
Maybe you’ll be ripped to shreds by a great white…or thrown feet first into quick sand…or perhaps you develop an untimely anaphylactic reaction to pork products – and as your constricted airway tightens second by second you realize not refilling Jen’s epi pen prescription (due to the ghastly $600 price point) probably wasn’t the best decision you ever made. Perhaps you’ll be at the wrong end of a long bow or bear the bullet meant for a bear in a prized game hunt…Absolutely terrifying, eh? (If your interested in this twisted culinary take check out my post on Coconut Sambal Shrimp Tostadas.)
But really, the anxiety of a gruesome demise has always belied deep below this blonde hair and bubbly appetite/exterior…Perhaps that’s why I’m intrigued with the most visceral crafts in life? The craft of nursing, the craft of gastronomy, the art of typing this post while indulging in a local craft brew. (See what I did there?:)
Even if big game hunting is more your sport than distance running, if you still pick up a pack of steaks from Costco for a summer BBQ…does this ring the ‘ok’ modern day society bell? I think so.
I believe most of us chime it from time to time.
So, in this known, widely acceptable hypocrisy – Can we cut ourselves some slack?
Maybe we try to live each day fully; eating, drinking and vowing to be respectful to the life and death of our food – Wherever it comes from…
You never know, this might be the last article you ever read…;)
Creepy enough for you? Let’s make chicken sandwiches.
*I commend our hunters, farmers and fishermen (those who practice sustainable and humane methods) and feel humbled by the arduous tasks and responsibilities of their work. Thank you for what you do, and the mouths you feed.
First – make these – (they take 30 min): Black Pepper, Scallion & Cheddar Biscuits
Ingredients for the Chicken:
- 2 chicken breasts, cut to 1/2 thickness and pounded to tenderize
- 2 cups buttermilk, divided
- Large pinch salt
- 3-4 dashes Louisiana Hot Sauce
- 8-12 cups canola or peanut oil for frying
Combine all ingredients (except oil) in a double lined ziplock bag. Mix well and refrigerate for at 6-10 hours.
For the spiced flour dredge:
- 1.5 – 2 cups ap flour
- 1 tbsp garlic powder
- 2tsp celery salt
- 1-2 tsp salt
- 1 tsp white pepper
- 2 tsp onion powder
- 2 tsp paprika
For the Slaw:
- 1 large heirloom carrot, sliced on mandolin (washed with skin on)
- 1/5 onion shaved on mandolin
- 1/3 poblano sliced finely
- 2 small glugs apple cider vinegar
- 2 tsp white sugar
- dash of salt
Combine and allow to marinate in fridge for 6-10 hours.
Extras:
- Mayo or other sauce you prefer for garnish
- Radicchio leaves (or butter or romaine lettuce)
Method
Preheat a large pot or dutch oven to 350 degrees Fahrenheit. I use a meat or candy thermometer. Also preheat oven to 200 degrees Fahrenheit.
When marinate is nearly complete, set up your dredging station:
Align chicken first on a plate (dripping off excess), then dip in spiced flour (in a large bowl), then a second cup of buttermilk in a bowl and then back to the flour mixture.
Fry the chicken (if using breasts fry for 6 min) and place on sheet tray in oven until dinner is ready.
I see you enjoy sandwiches. Welp, try sinking your teeth into these:
- Italian Hoagie with Basil Mayo
- Crispy Jambon-Beurre with Gooey Brie
- Apple, Agave and Cheddar Biscuit Sandwiches
- Fried Pickle Cuban Sandwich
- Grilled Steak Quesadillas
- Lemon Butter Lobster Rolls
- Sesame, Garlic Broccoli Grilled Cheese
