Go for it. Why not multi-culti fried chicken?
½ cup buttermilk
half a lemon, sliced very thin crosswise
2 tablespoons minced fresh garlic
2 tablespoons grated peeled fresh ginger
1 or 2 jalapeños, trimmed, seeded, and minced
3-pound fryer, cut into 8 pieces
lard, vegetable shortening, or vegetable oil for frying (at least 4 cups)
1½ cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1. Stir together the buttermilk, lemon slices, garlic, ginger, and jalapeño in a large bowl until combined well. Poke 20 holes in each piece of chicken with a fork, and add the chicken to the bowl. Marinate the chicken, covered, stirring occasionally, for 4 to 8 hours in the refrigerator (depending on intensity of flavor desired). Remove the chicken from the refrigerator 1 hour before frying time and let stand at room temperature. Discard the lemon slices.
2. Heat oil in 2 deep, straight-sided skillets to 350° F; the oil should be about ¾ inch deep.
3. When ready to cook, combine the flour, coarse salt, and black pepper in a paper bag and mix thoroughly. Shake the chicken in the bag, 2 pieces at a time, until it's well coated; shake off the excess flour. Transfer the chicken to a rack, and let it sit for 5 to 10 minutes.
4. Carefully place half of the chicken in each pan. fry chicken for 8 to 10 minutes on each side, about 20 minutes total, until it is deep golden brown and cooked through. (If the oil threatens to smoke at any point, reduce the heat; if the oil stops bubbling around the chicken pieces, increase the heat.)
5. Drain the chicken on paper towels and serve hot, warm, or at room temperature.
Go for it. Why not multi-culti fried chicken? This dish tastes great next to steamed rice and a leafy Asian salad tossed with rice-wine vinegar and a few drops of sesame oil. Serves 4