It’s Black History Month!!! [Hands Raised]
It’s BLACK HISTORY MONTH!!!! May the soul train lines commence. YAASSS!!! Right now a celebration of Black History just feels necessary with everything thing thats been going on in the last year. Whether you are apart of the black community or a distant cousin (’cause you know we’re all related) this is an awesome time to honor and celebrate our history, fortitude and future promise.
This Black History Month I feel like our nation needs a good ole’ family picnic which may sound crazy but follow me. If you’ve ever been to a black family picnic, reunion or potluck you know how amazing it is to see everyone come together. At the annual picnic everyone’s differences go out the door. All kinds of family members come out the woodworks and you get connected with distant cousins you didn’t even know you had. Somehow you find a common thread that unites you amongst strangers. Then all the stories of family history and childhood memories resurface and all at once you are humbled knowing where you came from isn’t where your are today. It’s a beautiful thing.
And if you haven’t experienced one just know that at every black family picnic a few of the same things always occur:
1. Crazy Uncle Cleophus
Every family picnic has that distant uncle Cleophus who wears the most outrageous getup, does a one-legged jig to the old school hits, and inappropriately checks out all the women.
2. Synchronized Dancing
Every year you typically take part in a massive group Electric Slide with that one family member who throws off the synchronization because they can’t keep the beat.
3. OG Potluck Spread
Food is always at the forefront with potluck style contributions from all the OG grandmas and aunties. They bring out their most acclaimed dishes – the good and the bad. But you always know which auntie’s potato salad to stay away from because it just never turns out quite right.
Fortunately, this time around you don’t have to worry about trying any of your family members questionable dishes because I, along with 27 of the best black food bloggers from around the globe have come together to share our favorite recipes for a Black History Month Virtual Potluck. From West African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own culturally inspired recipe. And the best part is that there is a dope dish for each day of Black History Month, across a number of dietary categories: Meat Entrees, Seafood Entrees, Vegetarian Entrees, Beverages and Desserts. You must check out each of these bloggers and try their amazing recipes down below. [JUMP DOWN TO LIST]
I’m bringing Fried Chicken to the Potluck
Yeah I said it, I’m bringing the Fried Chicken. And I am taking it up a notch with tips on how to achieve the crispiest skin and a recipe for silky, sweet Pepper Jelly Molasses that is to die for.
Want flavorful, extra crispy skin? I got you! Follow these tips and you’ll get perfection every time:
- Marinate chicken in buttermilk for at least 4 hours.
- Generously season flour and egg wash.
- Double dredge chicken using brown paper bag.
- Don’t crowd the frying pan, cook in batches.
- Use candy thermometer to manage oil temperature.
- Rest chicken on wire rack instead of paper towel.
Finally, if you are really are trying to “show out” drizzle on a little bit of this pepper jelly molasses. The rich earthy flavor of the molasses paired with the tangy spiced jelly really takes you down home. Believe me you can’t go wrong with this homemade goodness because my contribution to the potluck is definitely a crowd pleaser.
BLACK HISTORY MONTH VIRTUAL POTLUCK
28 recipes from the best black food bloggers from around the web
Follow the We Lover Black Food Bloggers Facebook group for more recipes from these and other black food bloggers from around the world.
- 1 quart of buttermilk
- ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
- Kosher Salt
- 3 eggs
- 3 tablespoons water
- 3 cups all purpose flour
- 1 cup of cornstarch
- 5 teaspoons of baking powder
- 1 clean brown paper bag
- 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 4 cups peanut oil, canola oil or vegetable shortening
- 2 tablespoons smoked paprika
- 1½ tablespoon onion powder
- 1½ tablespoon of garlic powder
- 1 tablespoon Cajun seasoning
- 1 tablespoon of coarsely ground black pepper
- 1 teaspoon of ground cayenne pepper
- ½ tablespoon lemon pepper
- ½ of a teaspoon of cumin
- ¼ of a teaspoon of turmeric
- 6 tablespoons Tabasco pepper jelly
- ¼ cup unsalted chicken stock
- 2 tablespoons light brown sugar
- ¼ cup molasses
- juice of 1 lime
- To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
- To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
- Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
- In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
- In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
- To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
- Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
- Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
- To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.