In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
Please bear with me as I can not remember the exact quantities for this recipe, I lost all of my own favorite recipe's when my house burned down last year. I used the wing and leg combo packs, or bought one small pack of each. This is not for the weight watcher in us either :) First I soaked the chicken in milk or buttermilk overnight, if possible, then rolled the chicken in flour seasoned with ranch flavoring, like the packets you use for dip or dressing. Then I dropped them into a hot deep fryer and allowed them to fry til they were almost done. Allow the wings to drain and coat them with a sauce made with butter, hot sauce, a touch of bbq sauce, pepper, and crushed red pepper (for those who like it really hot) / or omit the pepper and crushed pepper for those who don't. Coat the chicken in whichever sauce you choose and bake in a preheated 350 degree oven until a nice golden brown.
The reason I am sending you this sketchy recipe is in hopes that you can play around with it and other ingredients and come up with something similar to the recipe I had mastered. The buttermilk and the ranch seasoning was a good balance to the heat, and I can't help it I'm from the south and I love my deep fryer ;)