Thursday, August 23, 2012

Tantalizing Thursday-Tennessee Again!

Welcome to Tantalizing Thursday on Chief 187™Chatter.

There is huge excitement and a ton of buzz surrounding the return of the NASCAR Sprint Cup drivers to the beloved Bristol Motor Speedway in light of the changes that have taken place to the track since the spring. Short track racing under the lights is highly anticipated and much beloved. Who doesn’t love beatin’ and bangin’ on a Saturday night?!

In addition to the race, my milestone 40th birthday is on Friday, so that is a celebration I intend to herald!

Friend of mine and Chief 187™Chatter, Chef Eddie has returned to create a splendid menu of incredible foods in honor of the racing at Bristol, Tennessee. He has selected some of his down-home favorites that are sinfully delicious!

The first recipe Chef Eddie deliver is described by him, “This is a simple recipe that I got from my Auntie Ellen back home in Kingsport, Tennessee( next door to Bristol). Fried chicken is staple in menus in East Tennessee, and all over the South, but nowhere is it as good as it is on Ole Rocky Top!!”

Chef Eddie likes to take this recipe to the races, especially Bristol Motor Speedway! The following is in Chef Eddie’s own words for authenticity’s sake!

Aunt Jemima, Honey Dipped, Deep Fried, Killer Eddie Chicken

I prefer to use skinless chicken thighs, but you can use any cut you like. Here’s what you’ll need:
• A deep fryer with propane gas
• I use peanut oil because it’s healthier. You can use any oil you want, vegetable or canola.
• 6 pieces of skinless chicken thighs.
• 2 cups Bisquick pancake mix
• Bee’s honey.
• 3 grade A large eggs
• 1 cup milk
• 1 or 2 cups of self-rising flour
• A cup or so of Panko bread crumbs

You may be wondering why I use Bisquick pancake mix when the name of this masterpiece says Aunt Jemima??? Well, Aunt Jemima, Honey Dipped, Deep Fried, Killer Eddie Chicken just sounds better. You can certainly use Aunt Jemima or any other brand. I’m sure it will be equally delicious.

Let get started.

First, you wanna make sure the chicken is fully defrosted. You know how you check the oil to see if it’s ready by tossing a few drops of water in and waiting for it to pop? Well, just imagine what 6 pieces of chicken, still frozen will do. It’s like a volcano.

Take a gallon or 2 of peanut oil and pour it in the fryer pot, put the strainer basket in, and turn the gas on to medium high. If after 15 minutes or so, it hasn’t started to heat up, check to make sure you lit it, haha. Just be careful at all times, but especially when lighting a gas fire.

While the oil is heating up, measure out 2 cups of pancake mix into a big enough bowl for 6 pieces of chicken.

Add 2 grade A Large eggs and 1 cup of milk and mix it up with one of those little whisk things. A big fork will do, but you’ll just have to mix it a lot more. It’s ok for it to be a little bit lumpy.

Once it’s all mixed up pretty smooth, pour in about a cup of bee’s honey. Mix that in the batter until it all looks a little brownish. Then stick your finger in it and taste a little bit. If you can taste the honey pretty easily, then that’s enough. If not, just keep adding and tasting until it’s right for you. Then set the batter aside.

In another small bowl, crack the last egg in, and pour in around 2 tablespoons of honey in and mix it up.

Next, take the flour and pour out a cup or so onto a flat plate.

Also pour out some Panko bread crumbs on a another flat plate

Now, you are ready to dip and cook. I usually use a fork to dip with, but you can use your fingers. Just have a way to wash your hands periodically, cause they’re gonna get real messy.

Step 1. Dip the chicken first into the egg and honey mix. Flip it a few time to make sure it’s all covered.

Step 2. Lay the chicken in the flour and flip it around. You can sprinkle flour all over it to make sure it’s covered.

Step 3. Sink the chicken into the pancake batter.

Repeat Steps 1, 2 and 3 until all the chicken is sunk. Let it set for maybe 30 minutes.

When you are ready and the oil has reached about 325 degrees, it’s time to fry. Very
carefully, using a fork, pull one piece of the chicken out of the mix and let it drip dry
for a few seconds and roll it around in the Panko bread crumbs.

Then very slowly, dip in into the oil. If you drop it right in quickly, the chicken
will stick to the bottom of the fry pot. Chef Nicky, The Racing Chef, taught me that
trick. Once all pieces are in the oil, kick back and relax a little. You’ve got about 25
minutes of cooking time. Also, this would be a good time for making side dishes.

After 25 minutes, or when the chicken is browned and floating, Pull out the basket and let
it drain. I usually just leave it in the basket to cool. That takes about 20 minutes.

It’s now ready to eat. Remember, it’s a pancake batter, which will stay a little soft,,,, like
pancakes. If it’s too crispy, then you’ve probably overdone it. May be like chicken jerky.

Hmmm, that’s an idea? Just kidding, it’s probably still good to eat.

Chef Eddie’s Momma taught him a lot about cooking down home vittles. Here he shares a Southern favorite that tastes good with myriad foods. The following are also in Chef Eddie’s own words.

Special Cheesy Garlic Grits


1 cup quick grits
6 ounces butter
12 ounces sharp Cheddar cheese
1 egg
2 tablespoon garlic powder
1 cup milk


Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk and hot sauce. Stir into grits.

Butter a 2-quart casserole, and pour the grits in and top with rest of the cheese. Bake 1 hour at 350°. Pull it out and dish it up!! Let it cool some though, or it'll burn the dickins outta your mouth!

Now, I have also ground up about a half a pound of Tennessee Pride Mild Sausage, browned in a frying pan and added into the grits before tossing it in the oven, M M GOOD!!!

Cooking is a family affair in Chef Eddie’s family. His Momma had a hand in the above, and his son has perfected the following recipe for a tasty barbeque sauce with a twist.

Tennessee Blue Ribbon, Finger Lickin, Tummy Teasin, Peanut Butter Bar B Que Sauce


2 cups ketchup
1 cup apple cider vinegar
3 spoonsful of creamy peanut butter
½ stick butter
And a little bit of the following:
Worcestershire sauce
lemon juice
salt and pepper
chili powder
brown sugar


Mix the whole concoction in a pot on medium heat for about 30 minutes or until the sauce is smooth.

Believe me, this is LIP SMACKIN GOOD!!!

This trio of recipes is great to add to your repertoire and a fantastic way to welcome Saturday Night Racing from Bristol into your home.

Don’t forget to add your favorite beverage – sweet tea, lemonade, or something more “adult” and, for this week, a birthday cake to celebrate my 40th birthday!


Join me tomorrow for the always popular and interactive Friday Music Blog on Chief 187™Chatter!