Gloria’s Buttermilk Fried Chicken • 1 (3 1/2) pound chicken, cut into 8 pieces • 1 teaspoon black pepper • 1 teaspoon salt • 1 teaspoon paprika Seasoned Flour: • 2 cups flour • 1 teaspoon salt • ½ teaspoon paprika
Entertaining at Ashwood The friendly face you may see delivering some of the Villager magazines to local businesses belongs to Nippy Watson. He is also a popular event DJ. Here he is at Ashwood Manor. He’s a regular entertainer there and at weddings, parties, corporate events and more. To inquire about booking, call him at 519-488-4837.
• ½ teaspoon cayenne pepper • ½ teaspoon garlic powder • ½ teaspoon white pepper • ½ teaspoon onion powder • 2 ½ quarts peanut oil for frying
• ½ teaspoon white pepper • ¼ teaspoon dried rosemary • ¼ teaspoon ground thyme • ¼ teaspoon dried oregano • ¼ teaspoon dried sage • ¼ teaspoon cayenne pepper • 2 cups buttermilk
Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl. Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate. Heat oil in a large Dutch oven to 350°F (175°C). Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165°F (74°C). Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
Welcome to our Meet and Greet Sunday, March 23 rd from 1:30 p.m. to 3:30 p.m. Presentation of our resort style living at 2:30 p.m.
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We look forward to meeting you! StarTech.com Community Centre, YMCA, & Library 501 Southdale Road West, Room 1 (level 2) 519 521-2859 • london@bloomretirement.ca • BloomLondon.ca
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Page 12 Lambeth Villager • March 2025
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