This is The Chicken Plate. Soon it will be filled with yummy fried chicken, which happens on average about once a month. Sure, we will serve other things on it, but if there’s fried chicken to be had, it goes on this plate.
My fried chicken is dredged in a flour/cornmeal mix (with salt and Ancho pepper), briefly pan-fried in a little olive oil, then into the oven for 45 minutes. I use the chicken from our CSA, of course, and it’s damn tasty if I do say so myself.