Happy New Year

history lesson

Here's our post after the our first show. We were so excited. Here we are three years later and still working out some bugs (lol). Here's what we wrote: The first show is history. Like all new ventures, this one had some rough spots too. The show was a little shaky at times, but still manage to entertain. The second show is already in development stages. Please return to Saturdays at 4pm live on KXXT 1010 am. Go to the website http://www.gospelcafeonline.com for information

Gospel Smile

It's Anniversary Time

Thank you for your continual support for the show. We are celebrating our third year on the air.

Forever Jones-He Wants It All

The Number One Gospel Song In The Country!

Feed Your Tummy

Fried Chicken


Recipe courtesy Tyler Florence




Ingredients

1 (3 to 4 pound) chicken, cut up into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sweet paprika

2 teaspoons cayenne

Freshly ground black pepper

1 quart buttermilk

2 tablespoons hot chili sauce (recommended: Srirachi)

Peanut oil, for frying

1/4 bunch fresh thyme

3 big sprigs fresh rosemary

1/4 bunch fresh sage

1/2 head garlic, smashed, husk still attached

Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.



In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.



Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.



Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.



Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

I'm Over It Now, but you Just Don't Wanna Know

Love this verison. This verison is from the movie "I Can Do Bad By Myself" It's actually two songs of Pastor Marvin Winans, Just Don't Wanna Know and It's Over Now, both are from his CD "Alone, Not alone".