A’ight, listen up! Let’s talk ‘bout this James Martin situation, ‘cause somethin’ ‘bout this headline got me thinkin’. “Warning to the director of ITV”? Now, I ain’t knowin’ the full story, but when folks start throwin’ down warnings, you gotta wonder what kinda heat’s cookin’ in the kitchen.
James Martin: Saturday Morning Warning
This dude, James Martin, seems like he runs a tight ship on his Saturday mornin’ show. He ain’t playin’ no games. He’s tellin’ it like it is, and apparently, he had somethin’ to say to the folks up top at ITV. You know how it is, sometimes you gotta let the big bosses know what’s what. Maybe somethin’ went wrong with the production, maybe they ain’t treatin’ his team right, or maybe he just got tired of the usual corporate BS. Whatever it is, you know it’s serious when it’s gettin’ public.
Now, I’m feelin’ inspired to get in the kitchen myself. Let’s whip up somethin’ that’ll really stick to your ribs, somethin’ that’ll let *you* feel like you can dish out a warnin’ to anybody who deserves it. We gon’ make some good ol’ Southern Fried Chicken. Yeah, that’s right. Let’s get to it.
Southern Fried Chicken Recipe
This ain’t yo’ grandma’s recipe… well, maybe it is, depends on yo’ grandma! But this recipe gonna have you tastin’ heaven.
Ingredients:
* 1 whole chicken, cut into pieces (wings, drumsticks, thighs, breasts) * 2 cups buttermilk * 2 tablespoons hot sauce (like Tabasco or Crystal) * 2 cups all-purpose flour * 1/4 cup cornstarch * 2 tablespoons paprika * 1 tablespoon garlic powder * 1 tablespoon onion powder * 1 tablespoon dried oregano * 1 tablespoon dried thyme * 1 teaspoon cayenne pepper (optional, for extra heat) * Salt and black pepper to taste * Vegetable oil, for frying #### Instructions:
- **Marinate the Chicken:** In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This helps tenderize the chicken and gives it that signature Southern flavor. 2. **Prepare the Dredge:** In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and black pepper. Make sure everything is evenly distributed. This is the key to gettin’ that crispy crust. 3. **Dredge the Chicken:** Remove the chicken pieces from the buttermilk mixture, letting any excess drip off. One at a time, dredge each piece in the flour mixture, making sure to coat it thoroughly on all sides. Press the flour mixture into the chicken to help it adhere. Give it a good shake to remove any excess flour. 4. **Fry the Chicken:** Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160°C). Use a thermometer to keep an eye on the temperature. 5. **Fry in Batches:** Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry in batches for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). 6. **Drain and Serve:** Remove the fried chicken pieces from the oil and place them on a wire rack lined with paper towels to drain off any excess oil. Let them rest for a few minutes before serving. 7. **Enjoy!** Serve hot with your favorite sides, like mashed potatoes, collard greens, mac and cheese, or cornbread. And don’t forget the hot sauce! There you have it! Some good ol’ Southern Fried Chicken. This will get you feelin’ like you can handle any situation. Now, go out there and handle yo’ business, just like James Martin did! Remember, respect is earned, not given. And sometimes, you gotta let folks know you ain’t playin’.
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James Martin: Saturday Morning Host Issues Warning To Director Of ITV
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