I had spent the weekend cleaning and organizing dozens of boxes stacked in the closets and guestrooms of our newly acquired, old Victorian, culling through endless papers and receipts (Paul does not believe in throwing away ANY receipts or notepads, or scraps of paper with notes on them, or old lottery tickets - you get the picture) when lo and behold I uncovered a scrap of paper that had a Fried Chicken Recipe on it. This was not just any fried chicken recipe, this was the recipe scribbled quickly on one of Paul's sundry pieces of scrap paper by Brian, a previous line chef for the now closed Mabbettsville Market in Millbrook, New York. I scooped it up, set it aside to go in my recipe file.
For me, meatloaf and mashed potatoes with gravy, a spicy chili and side of corn bread, or a hearty beef stew all constitute delicious, soothing comfort food, but discovering that little scrap of a recipe gave me a mighty hankering for fried chicken. Our freezer was full of chicken legs and I had a half a head of cabbage in the crisper that I did not want to go to waste so I hummed hallelujahs and made plans to cook what I had just rememberes was another one of my favorite comfort foods, Fried Chicken with Creamy Coleslaw on the side.
Michel Nischan, sustainable food pioneer, chef, author and owner of Dressing Room Restaurant in Westport, Connecticut, helps remove the guilt factor that comes with eating fried foods by counseling, "Like most fried foods, when done correctly, fried chicken is not bad for you. It should be enjoyed in moderation, but when you feel the urge to fry up some chicken, do it right."