As you may have guessed from the title, we at Ham Sweet Farm have officially declared September, Fried Chicken Month. Now, no one should ever need an excuse to cook fried chicken, but this now makes you unpatriotic if you don't partake. So, why fried chicken you might ask? Why not? This month's chicken is the last batch of the season (we do still have a ton in the freezer) and represents the oldest birds we've processed for meat to date. They were approximately 16 weeks old and the breed was Speckled Sussex. They are a heritage breed that is incredibly active and were often found sprinting around the farm getting into trouble. All this activity, combined with their older age, came together to produce a supremely flavorful bird that we couldn't be happier with. These birds are smaller birds and as such make a fantastic fryer bird. You'll be getting the bird cut into 8 pieces, just how you need it for Fried Chicken Month.
Never made fried chicken? No problem, because we have the most amazing recipe for you. We tested this recipe a couple of weeks ago and everyone involved remarked that it was the best fried chicken they had ever had. I would have to agree, as the flavor and tenderness were superb. So, what's the secret? It's arguably sacrilegious, but the secret is par-cooking, or cooking until almost done at low temperature so that when you fry it, there is no worry of it being uncooked. The recipe comes from Ed Lee out of Kentucky and is easy peasy to follow.
Little pro tip to plus up the chicken. Heat some honey in a pan with a few berries of all spice or juniper until fragrant. When the chicken is plated and ready to serve, drizzle the honey over the top. You won't be disappointed.
In addition to the chicken, you'll have some great steaks and brats for the final months of grilling season, so make sure you enjoy the nice weather while it's still here.