Clingy pink T-shirt with plunging neckline – check. Pink mini-skirt with flirty pleats – check. Large sparkling earrings – check. Kissable bright pink lip gloss – check. Ankle threatening pink stilettos – check. One last spray of perfume and Luscious Lily is at work.
In case y’all don’t know me I’m Lily Redman, better known these days as my alter ego Luscious Lily. These days being a good cook isn’t enough to get the sort of ratings a TV celebrity chef needs, and so my sleazeball ex-fiance and former business manager, Patrick O’Brian had the bright idea to make me stand out by crafting an image no one would forget.
The only problem now is that I’m stuck with her. Most people don’t see past the glossy in-your-face image to the ordinary Tennessee girl underneath. Cooking is everything to me and it’s what I have the least time for now. Give me a fresh chicken and my grandmother’s cast iron skillet and I’ll turn it into love on a plate. I’ll make you smile when you bite through the crispy outside to savour the juicy meat, and in turn that will put a happy grin on my face. Nurturing people through food is all I ever wanted to do but nowadays it’s all publicity shots, guest appearances on daytime chat shows and cookbook tours.
But recently I met a man who’s thrown me for a loop and I sure don’t know what to do about him. I’ve always believed the way to a man’s heart is through his stomach but this one couldn’t care less about food so I’m stumped. Oh, his eyes lit up when he saw me in full Luscious Lily mode the first time, but now the darn man stares at me as though he sees right through the glitz and is trying to work out who I really am. His name’s Kenan, and yeah it’s a weird name something to do with a Cornish king, but he’s beyond hot and I don’t know what the heck to do about him.
I guess I’m goin’ to have to work out a different way to his heart and see what happens to me along the way. If you want to find out how successful I am you’re goin’ to have to read our story in ‘Sugar and Spice’. You can’t miss the cute cover – it’s totally Luscious Lily all the way!
LUSCIOUS LILY’S SOUTHERN FRIED CHICKEN
I cut up a whole chicken into eight pieces to get 2 breasts, 2 thighs, 2 legs and 2 wings. Don’t even think of using boneless chicken breasts! About 8 hours before you want to eat you need to marinate the meat to make it even more tender and delicious. My grandmother always did it in good Southern buttermilk so I do the same because I don’t want her to come back and haunt me. If you can’t buy buttermilk just take regular milk, add a dash of lemon juice or vinegar and leave it sit a while so it gets a little thicker and has a tang to it. Cover your chicken with this and set it in the refrigerator.
When you’re ready to start cooking pat your chicken pieces dry and set them to one side. In one bowl mix up 3 eggs and about 1/3 cup water (80 ml). In another bowl mix together 2 cups all-purpose flour (250g plain flour), 1 teaspoon of paprika (5 ml) and salt and pepper to taste. Dip your chicken first in the egg/water mix and then into the flour mixture.
Put enough canola oil into a cast iron skillet (every Southern lady inherits one of these) or a Dutch oven so it will about half cover your chicken and heat to 350 degrees F (180 C). Gently lower your chicken into the hot oil and don’t crowd the pan – it’s better to do it in 2 batches. Remember the smaller pieces won’t take as long. Cook about 6-8 minutes on the first side and then turn it over and do about another 6 minutes. Take out and set on absorbent paper to soak up some of the oil.
Round up the people you love and enjoy with fresh biscuits, sliced tomatoes, green beans and potato salad. As soon as you take a bite you’ll think you’ve died and gone to Southern heaven!