Fried Chicken in celebration for Fat Tuesday…

I love Fried Chicken and only make it a couple of times a year. Who doesn’t love crunchy, hot, tasty chicken. Good Fried Chicken is all about the the skin. We’re celebrating Fat Tuesday today with my tasty Fried Chicken and New Orleans famous Hurricane Cocktail!  What’s Fat Tuesday?  Fat Tuesday is the traditional name for the day before Ash Wednesday, the first day of Lent. It is more commonly known as Mardi Gras, which is simply Fat Tuesday in French.  It’s referring to the practice of the last night of eating rich, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.  I’m more into the Mardi Gras aspect!  So far this year, we have been extremely focused on eating healthy, but I love a good excuse to let loose just for a day!  I’m not from New Orleans but I love the food and the culture! There’s something about the French Quarters that’s sexy and mysterious and I love Creole cuisine.

The Hurricane Cocktail became popular at Pat O’Brien’s bar in 1940′s New Orleans, apparently debuted at the 1939 World’s Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

Keep your goals and desires in focus and be thankful to be able to wake up and take one more step toward your ultimate destination.

 Happy Fat Tuesday!

Ali in the Valley

Fried Chicken

Author: Alison Ball


  1. 1 quart buttermilk or half in half

  2. ½ cup essence recipe follows

  3. 2 tablespoons salt

  4. 2 tablespoons sugar

  5. 1 head garlic cloves peeled and crushed

  6. 2 3½ to 4-pound chickens cut up or chicken parts

  7. 4 cups all-purpose flour

  8. Peanut oil or Olive oil for frying

  9. Essence Seasoning:

  10. 2½ tablespoons paprika

  11. 2 tablespoons salt

  12. 2 tablespoons garlic powder

  13. 1 tablespoon black pepper

  14. 1 tablespoon onion powder

  15. 1 tablespoon cayenne pepper

  16. 1 tablespoon dried leaf oregano

  17. 1 tablespoon dried thyme

  18. Combine all ingredients thoroughly and store in an airtight jar or container.


Combine the buttermilk, ¼ cup Essence, salt, sugar, and garlic in a large bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and up to 24 hours. Combine the flour and the remaining ¼ cup Essence in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium deep fryer or heavy pot. Fry the chicken in batches, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.

Hurricane Cocktail

Author: Alison Ball


  1. 2 oz light rum I use coconut rum

  2. 2 oz dark rum

  3. 2 oz passion fruit juice

  4. 1 oz orange juice

  5. juice of a half a lime

  6. 1 Tbsp simple syrup

  7. 1 Tbsp grenadine

  8. orange slice and cherry for garnish


Squeeze juice from half a lime into shaker over ice.

Pour the remaining ingredients into the cocktail shaker.

Shake well.

Strain into a hurricane glass.

Garnish with a cherry and an orange slice.

#fattuesday #FriedChicken #hurricanecocktail #slide



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