EAT + DRINK | Cooking with Juanita MORE!
Learn how to prepare Juanita's Funky Fried Chicken with Honey-Goo!
“I have always been passionate about food and have considered cooking my first true gift. My father was a cook right up until he married my mom. I guess back in the stone age you didn’t consider being a chef and raising a family as the smart thing to do. I stood on a chair next to the stove watching him cook all the time. My mom also learned how to cook from him. She was the sixth girl in a line of nine kids, so her older sisters did all the cooking. Her kitchen responsibilities only included washing dishes and making tortillas. My dad always joked that he didn’t find out she didn’t know how to cook until their first married day together—she couldn’t make breakfast! I’ve collected many of the recipes from my family. For instance, my grandmother’s recipe for capirotada is on my food blog, Juanita Eats Out.”
When she’s not cooking up a storm in her kitchen, she’s hosting the longest-running party in the Castro, BootyCall Wednesdays, and dreaming up ways to entertain while supporting the LGBT community.
This Pride Weekend, Juanita hosts the 10th Anniversary of San Francisco's best pride party at 620 Jones. Get your tickets at the door - pre-sales are sold out. Check out her site for more detials on the party.
1 whole fryer, cut into 6 pieces
3 tablespoons Cajun seasoning
1 tablespoon salt
1 1/2 teaspoons pepper, freshly ground
2 cups all-purpose flour
2 cups buttermilk
Oil for frying
Cut the chicken into pieces, and rub them with Cajun seasoning. Cover and refrigerate up to 4 hours or overnight. In a bowl, whisk together buttermilk, eggs, salt, and black pepper. Put flour in a shallow dish.
Remove chicken from refrigerator and let stand at room temperature for 1 hour. Heat a heavy pot filled halfway with oil over medium heat until a deep thermometer reads 350°F.
Dredge chicken in flour. Dip chicken into buttermilk mixture one piece at a time (do not shake off excess); dredge again into the flour mixture, and gently place into hot oil.
Fry chicken in batches until golden brown, about 10 minutes. The internal temperature of your chicken should read 160°F.
1 cup honey
3–4 tablespoons Tabasco sauce
Combine honey and Tabasco sauce in a small pan, and heat gently, keeping warm. Toss finished chicken in Honey-Goo, and serve!