Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

As we're sure you've noticed, there are numerous popular diets out there these days that are diametrically opposed to one another. For example, one says to eat only protein and fat, and another says to eat only carbohydrates. If weight loss is your agenda, do two diets simultaneously because more is always better. We call this our "diametrically opposed" diet. You end up eating lots of carbs and fat! As much as you want! What a great diet! You don't have to give up eating anything you enjoy! The "dietmetrically [sic] opposed" diet is pure genius. Twice as much food, twice as much weight loss.

Recipe with carbs, meat and fat in one neat little package...

4 pieces of kosher (or other good) chicken, such as 2 legs and 2 thighs
2 cups of buttermilk
2 cups of flour
16 ounces of vegetable oil, such as canola
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly ground pepper
1 tablespoon salt

After rinsing your chicken pieces in water, put them in a bowl and cover them with buttermilk. Let them marinate for a few hours in the refrigerator.

You will be dredging your chicken twice, first using unseasoned flour and then using the seasoned flour. So, first, prepare your seasoned flour in a bowl by combining 1 cup of flour with the cayenne, salt and pepper. Second, put the other cup of flour in a different bowl.

One piece at a time, take out a piece from the buttermilk, dredge the chicken in the plain flour and dip it back into the buttermilk. After that, dredge the chicken a second time in the seasoned flour.

To fry your chicken, use a nice heavy cast iron type pan. Put enough of the oil so that there is about 1/2 of an inch of oil and heat on medium high. When your oil appears to be nice and hot (test it by barely touching a drumstick to oil and see if it sounds like the sizzle you would expect! Or 350 degrees F using a candy thermometer, or put in a small piece of fresh bread testing if it immediately foams and sizzles), put in one piece of chicken. Wait maybe a minute and add the next. In other words, wait a minute between each time you add a new piece - this guarantees that your oil will remain hot. If you notice that your chicken is getting too brown too fast, then turn down the heat.

Turn at 12-15 minutes when it looks nice and golden, then fry another 12-15 minutes until golden as well. Drain briefly on paper towels. Crack open some Riesling. Start eating. Done!

Serves 2 that know how to use their hands.

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leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.