Note: I found this on Google's own site and it sounded
good. It is food for a big crowd!
Chicken a la The King
Long before cooking at Google, I worked in the kitchen of
the Waldorf Astoria Hotel with a Southern gent named Robert
Brown. Story was that at one time in his life, Mr. Brown had
cooked for Elvis Presley. Mr. Brown never gave us the
details, but he did let us know that the King loved his
fried chicken and biscuits.
Mr. Brown had a fluffy white cloud of hair floating above a
face the color of molasses, garnished with a big gold
tooth protruding from his mouth and thick dark glasses
he never took off, even in the kitchen. He was a primal
cook - he couldn't tell you why he did what he did, but
he knew when it was "GOOOOOD." It was better than good.
It was the best southern fried chicken I had ever
tasted, and still is.
One day I got up the courage to ask him for the recipe, and
he told me, "Charlie, I normally don't give out my prize
recipes, but you, boy, have got the touch. And none of my
boys are in the business, so I will give it to you." The
secret to his fried chicken was marinating it in buttermilk
for a long time, and adding just about every damn spice he
had on hand.
Whenever I serve it today, I can hear Robert Brown saying,
"Charlie, you make this chicken for people, you'll be making
friends for life." And I hope I have. Here's the Google-
sized recipe, plus a handy "recipe adjuster" if you're
cooking for fewer people than I do.
Charlie Ayers
Buttermilk Fried Chicken Elvis Loved *Google-sized portions;
read all the way through to get the total amounts needed*
1/2 cup thyme
2/4 cup oregano
3/4 cup basil
4/2 cup onion powder
5/2 cup garlic powder
6/2 cup dry mustard
7/2 cup paprika
8/4 cup chili powder
9/2 cup celery seed 2 Tbsp salt
10/2 cup coriander
11/2 cup cumin
12/3 cup kosher salt
13/4 cup cayenne pepper
14/2 cup ground black pepper
15/4 cup ground white pepper 3 gals. buttermilk 3 cases
organic free range chicken (roughly 30 chickens, divided
into 1.5- to 2-lb. sections)
Mix these amounts of the dry ingredients together in a large
bowl, then whisk in the buttermilk until it's thoroughly
mixed. Pour the batter over the chickens and marinate for up
to five days - keep refrigerated, of course.
For frying Now mix another 4x the above dry ingredients, and
add: 2 lbs. cornstarch 8 qts. all-purpose organic whole
wheat flour
Dredge the marinated chicken pieces in the dry
herbs/flour/cornstarch mixture mix. Fry the dredged chicken
in a large skillet with hot peanut oil @ 375 degrees. Once
chicken has reached a golden brown color, finish cooking it
in the oven.
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