Thursday, August 04, 2011


Why you might ask, as the Dow sinks and the government of the United States and its corporate masters attempt to infect the global economy with terminal capitalist gangrene – and ultimately hand the infinite game to China – why Doc40 devotes its space and time to a recipe for Elvis Presley’s favorite fried chicken? The anniversary of Elvis’s death approaches, which is something we mark in passing here but certainly don’t celebrate. More important, though, as we seem to be dragged deeper and deeper into Great Depression II, I can’t help but reflect what Elvis was born during Great Depression I and almost certainly went hungry as a kid which might account for his compulsive eating in later life and why the recipe calls for no less that 30 chickens. (You note we have refrained from using an image of a fat Elvis. Doc40 don’t play that)

1/2 c thyme
1/4 c oregano
1/4 c basil
1/2 c onion powder
1/2 c garlic powder
1/2 c dry mustard
1/2 c paprika
1/4 c chili powder
1/2 c celery seed
2 Tbsp salt
1/2 c coriander
1/2 c cumin
1/3 c kosher salt
1/4 c cayenne pepper
1/2 c ground black pepper
1/4 c ground white pepper
3 gals. buttermilk
3 cases organic free range chicken (roughly 30 chickens, divided into 1.5- to 2-lb. sections)
Mix these amounts of the dry ingredients together in a large bowl, then whisk in the buttermilk until it's thoroughly mixed.
Pour the batter over the chickens and marinate for up to five days - keep refrigerated, of course.
For frying
Now mix another 4x the above dry ingredients, and add:
2 lbs. cornstarch
8 qts. all-purpose organic whole wheat flour
Dredge the marinated chicken pieces in the dry herbs/flour/cornstarch mixture mix.
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.

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