Our multi-part series on CULTS is back with none other than GWEN SHAMBLIN LARA! In this episode of Dinner and Drama with Kristin & Drew we unravel the story of the cult-like "prophet" who rose to fame with her weight-loss seminars and books and went on to create the controversial Remnant Fellowship Church. As her follower count continued to rise so did the height of her hair and apparent ego. So sit down, relax, and join us as we go deeper into a story of prophets, profits, and plane crashes!
Listen on APPLE Podcast Now: https://apple.co/3n101pd
Be sure to subscribe and hit that check mark in the upper right hand corner
Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj
And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4
And be sure to checkout tonights recipe, Tennessee Hot Chicken !
Tennessee Hot Chicken
Ingredients:
· 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
· 1 tablespoon freshly ground black pepper
· 2 tablespoons plus 4 tsp. kosher salt
· 4 large eggs
· 2 cups buttermilk or whole milk
· 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
· 4 cups all-purpose flour
· Vegetable oil (for frying; about 10 cups)
· 6 tablespoons cayenne pepper
· 2 tablespoons dark brown sugar
· 1 teaspoon chili powder
· 2 teaspoon garlic powder
· 2 teaspoon paprika
Instructions:
· Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
· Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
· In deep fryer or heavy bottom pot with Frying Thermometer:
· Fill oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
· Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes.
· Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
THEN:
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and sliced pickles.
But don’t eat any. Gwen wouldn’t allow it.
Note: Chicken can be seasoned 1 day ahead. Keep chilled.
Our multi-part series on CULTS is back with none other than GWEN SHAMBLIN LARA! In this episode of Dinner and Drama with Kristin & Drew we unravel the story of the cult-like "prophet" who rose to fame with her weight-loss seminars and books and went on to create the controversial Remnant Fellowship Church. As her follower count continued to rise so did the height of her hair and apparent ego. So sit down, relax, and join us as we go deeper into a story of prophets, profits, and plane crashes!
Listen on APPLE Podcast Now: https://apple.co/3n101pd
Be sure to subscribe and hit that check mark in the upper right hand corner
Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj
And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4
And be sure to checkout tonights recipe, Tennessee Hot Chicken !
Tennessee Hot Chicken
Ingredients:
· 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
· 1 tablespoon freshly ground black pepper
· 2 tablespoons plus 4 tsp. kosher salt
· 4 large eggs
· 2 cups buttermilk or whole milk
· 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
· 4 cups all-purpose flour
· Vegetable oil (for frying; about 10 cups)
· 6 tablespoons cayenne pepper
· 2 tablespoons dark brown sugar
· 1 teaspoon chili powder
· 2 teaspoon garlic powder
· 2 teaspoon paprika
Instructions:
· Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
· Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
· In deep fryer or heavy bottom pot with Frying Thermometer:
· Fill oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
· Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes.
· Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
THEN:
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and sliced pickles.
But don’t eat any. Gwen wouldn’t allow it.
Note: Chicken can be seasoned 1 day ahead. Keep chilled.