Mick Fanning At J-Bay and Fear. And Phobias. Get Over It. Just Eat Comfort Food. Like Fried Chicken.

Anybody who has anything to do with surfing has probably seen the Mick Fanning video from J-Bay last Saturday. And, yes, it scared the pants off me too! I think I've discussed my various fears and phobias. There are several, but I saw "Jaws" as a kid and even read the book too. So yeah, sharks scare me. Honestly, I doubt there's anybody who goes in the ocean -- to swim or to surf or to Paddle-board or dive or scuba or kayak -- who doesn't occasionally think about the dangers. Of course statistically the odds are very much in your favor of everything being fine. But, I wasn't able to get into the ocean over the weekend. This wasn't because of fear or phobia, though. It rained! A lot. Hurricane Dolores, down south of Cali, was churning north and she brought with her much needed and very rare July rain, enough rain that it was a good idea to steer clear of the water for a couple of days. And then the Fanning video was all over the place but still I missed being able to get back in the water, so when conditions looked better yesterday I paddled out. Was a I little afraid? Yep. But I think it's important to face fears and try to conquer them. Oh, there was one moment when I saw fins -- it was just dolphins though, and we always like seeing dolphins. Dolphins are good.

Also good when you're feeling a little stressed is comfort food. Fried chicken, for example, just says comfort to me. Like this, which was the post-surf dinner:

Making fried chicken at home isn't really all that hard. In fact I think a lot of people fear it, but all you need is a deep-fat thermometer and a cast iron skillet and you're good to go. For this recipe, which I've making for years and is so, so good, you just have plan ahead a little because it needs to sit overnight in a zesty brine. The recipe originally came from Jane and Michael Stern's book "Two For The Road", and they got the recipe from The Bon Ton Mini Mart in Henderson, Kentucky, which, sad to report, apparently just recently closed for good after a long run. Luckily, we have the recipe. This chicken is excellent hot right out of the pan or at room temperature on a picnic. So next time you're feeling stressed for fearful about something, here's my advice: face that fear. Especially if it's about frying things. In fact, make fried chicken!

Bon Ton-Style Fried Chicken
(recipe adapted from Jane and Michael Stern's "Two For The Road")

Brine
2 tbsps. salt
1/2 tsp. cayenne (use more if you like it spicy -- the original recipe calls for 2 tsps.!)
2 tsps. garlic powder
1 tsp. onion powder
1 tsp. accent (I always skip this)
1 1/2 tsps. white pepper (I use black)
1 tbsp. soy sauce
2 tsps. Worcestershire Sauce
1 quart water (4 cups)
1 whole chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts, each cut in half)
*as always try to get your chicken from a good source

Spiced flour
1 tbsp. salt
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. accent (again, I skip it)
1/4 tsp. cayenne (again, more if you like it spicy)
1 tsp. fresh ground pepper
2 cups all-purpose flour

Vegetable or Canola oil for frying

1. Brine the chicken: stir all seasonings into the water until they dissolve. Add the cut up chicken pieces. Cover the bowl and refrigerate 24 hours, stirring the chicken parts occasionally.
2. Mix up the spiced flour: stir all seasonings into the flour.
3. Fry the chicken: heat about 2 inches of oil to 365-375 degrees in a large cast-iron skillet. Pull the chicken from the brine one piece at a time and dredge well in seasoned flour. Set on a piece of foil for five minutes (or more while waiting for oil to heat)
4. Cook the chicken in the hot oil for 20 to 25 minutes, turning each piece a few times so it cooks evenly and turns golden brown. Don't crowd the pan -- cook in batches if necessary.
5. Drain on a wire rack.