Wow! Perhaps those carrots were a little to much fried for guests, indeed. So I tossed them out, unlike what I did with Sunday's lunch.

So, here's a new one for you. How do you make barbecue chicken without making it the old fashioned way? Why you coat it in buttermilk, roll it in a mixture of McCormick's chicken seasoning and powdered sugar. Then you fry it like regular chicken.  Stand around watching what's supposed to be magnificant home fried chicken turn into a carmelized mess. You start muttering polite cuss words and your face becomes red, as you have no clue as to why it's not turning into fried chicken. That's how!

Yes, you did read that right! I had guests over Sunday and had planned on a nice fried chicken lunch. I profusely apologized and told them that they didn't have to eat the meat because even though it was cooked, something had gone horribly wrong with the way it turned out. After all, I would understand if they wouldn't want to eat that sticky carmelized mess! Amazingly though they and my family tried it out. I was told it was delicious,. Everyone thought it was barbecue chicken and had no idea it was supposed to be fried chicken! Well everyone, except for my oldest son and husband anyways!!!

Here's how I found out what caused my blunder. Tonight I decided to make more fried chicken. Actually it was more of an investigative mission. Why did the chicken go funky?! I asked my oldest to bring me the flour so we could begin the chicken coating. He dutifully brought me the container and since there wasn't much left in there from Sunday, I tossed in two legs and shook. After I took the lid off I realized something didn't look right. The flour wasn't coating as well and the flour looked even more puffy than I had seen it before. So, I smelled it! You know what!? It was powdered sugar. LooooooooooooooL!!!!!!!!! Problem solved!

Now you know how to make fried barbecue chicken!

Mrs.Carrot