Sherry Kay’s Fried Chicken

Pulling into the familiar drive off of Dixie Crescent as I have many times before feels a little different this time. Is it because we haven’t seen each other in months due the novel corona virus or the fact that our country has been pushed to the breaking point amid racial tensions? I don’t know the answer but I do know I want to sit at the picnic table in the back yard with my friend, Sherry Kay Williams and enjoy a cold beer. I hopped out of my car with a 6-pack of Miller Genuine Draft (Sherry’s favorite) and was greeted with open arms.

Sherry has a laugh that is throaty and contagious. Her clothes are ironed to a sharp precision with a pointy crease running down the front of her jean shorts. Her hair is always sassy in a curled pony tail and her lips are tinted a light shade of fuchsia. She is my lead line cook at Honey Café and my friend. I admire her mad skills in the kitchen and I respect her.

Sherry Kay’s Fried Chicken

1 Frying Chicken

¼ c Texas Pete Hot Sauce

3 Tbs. Water

2 Tbs. Salt

1 Tbs. Seasoned Salt

1 Tbs. Pepper

3 ½ c Self-Rising Flour

Oil

Cut chicken into pieces and wash with cold water. Place cleaned chicken in a bowl with Texas Pete, water, salt, seasoned salt, and pepper. Mix with hands until chicken is well coated. Add ½ cup flour. Mix thoroughly until a paste like batter coats pieces of chicken. Place 3 cups flour in a paper grocery sack. Add chicken to the sack and close sack tightly. Shake vigorously until chicken is coated. Deep fry in oil preheated to 325 degrees for 15 minutes. Drain on paper sacks and serve hot.