Gilligan’s Gourmet: The Irish in the South – Savannah southern fried chicken recipe

Ironically, given St. Patrick’s Day’s current close association with the Catholic faith, the first parade in Savannah was organized by Irish Protestants. In 1813, 13 members of the local Hibernian Society — America’s oldest Irish society — took part in a private procession to Independent Presbyterian Church. The first public procession was in 1824, when the Hibernians invited all local Irishmen to parade through the streets. The first recognizably modern parade, with bands and a “grand marshal,” happened in 1870.

Today’s parade is a far cry from those early beginnings. Organized by a “committee” of about 700 local Irishmen — with but a tiny sprinkling of lasses — the three-hour procession includes marchers from all the local Irish organizations, in addition to marching bands and floats representing many local groups. Rain or shine, the assembled clans march — amble is perhaps a more accurate word — wearing their Kelly green blazers, brandishing their walking canes and to-go cups, some pushing future committee members in strollers, fair skin gradually getting redder in the Georgia sun.

SAVANNAH SOUTHERN FRIED CHICKEN

Ingredients

2/3 cup buttermilk
1 teaspoon salt
½ teaspoon hot sauce
1 (3- to 3 ½ -pound) broiler-fryer chicken, cut up
1 cup all-purpose flour
Vegetable oil 

Method

Combine first 3 ingredients; mix well.

Place chicken in a shallow pan, and pour buttermilk mixture over top; refrigerate at least 15 minutes.

Remove chicken from liquid. Dredge chicken in flour.

Heat ½ inch of oil in a skillet to 350°; add chicken and cook, turning frequently, until chicken is brown on all sides.

Reduce heat to medium; cover, and cook 25 minutes or until chicken is tender, turning occasionally. Drain well on paper towels.

AND FINALLY… A new law was recently passed in Georgia. . . When a couple gets divorced they are STILL cousins.

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