Skillet and a Sunday Prayer

[Verse 1] Mama tied her apron tight Flour on her wedding ring Radio low in the kitchen Humming that old gospel swing I was barefoot on the linoleum Waiting on that supper bell Said, “Boy, watch close and listen Learn this by heart, not from a shelf” [Chorus] Skillet and a Sunday prayer Love and lard in the summer air Grease pop hot, but the heart stays steady Pass me a plate when the crust turns ready It’s more than a meal, it’s where I come from How to make fried chicken And where I learned to love [Verse 2] She said, “This ain’t just about supper This is how we make it through Take what little life hands you Turn it into something new” Steam on the old screen window Smell that heaven driftin’ in Every crackle from that cast iron Sounded like a violin [Spoken Monologue] [Music drops to soft guitar and bass] “Alright now, here’s how we do it, listen close: First, take a whole chicken, ‘bout four pounds, cut into eight pieces. Pat it dry real good with paper towels. In one big bowl, pour in two cups of buttermilk, crack in one large egg, and stir in one teaspoon of salt and one teaspoon of black pepper. Whisk that together, then drop your chicken pieces in. Cover it up, slide it in the icebox at least one hour, overnight if you got the time. In another bowl, mix your dry. That’s two cups of all-purpose flour, one tablespoon of paprika, one teaspoon garlic powder, one teaspoon onion powder, one teaspoon dried thyme, one teaspoon salt, and one teaspoon black pepper. Stir it ‘til it all looks like one color. Now, pour about an inch of oil into a heavy skillet, cast iron if your grandma loved you. Use vegetable or peanut, whatever you got, and warm it up over medium heat ‘til a little flour sizzles when it hits. Pull that chicken from the buttermilk, let the extra drip off. Roll each piece in the seasoned flour, press it in with your hands, shake off the extra and lay it on a rack for five, ten minutes so it sticks good. Lay the chicken in the hot oil, skin side down, don’t crowd the pan. Fry about twelve to fifteen minutes total, turnin’ now and then, ‘til the outside’s deep golden and crunchy and the juice runs clear. If you got a thermometer, shoot for one-sixty-five in the thick parts. When it’s done, lift it out onto a wire rack or a paper-towel plate. Sprinkle just a pinch more salt while it’s still hot, then let it rest five minutes so you don’t burn your tongue. That’s it, baby. That’s Sunday in a skillet.” [Chorus] Skillet and a Sunday prayer Love and lard in the summer air Grease pop hot, but the heart stays steady Pass me a plate when the crust turns ready It’s more than a meal, it’s where I come from How to make fried chicken And where I learned to love [Bridge] Now I stand in my own kitchen Kids on tiptoe, eyes real wide I say, “This ain’t just about supper This is how we stay alive” Every pinch, every stir, every turn Is a story that we’re thinkin’ of A little salt, a little pepper A whole lot of love [Chorus] Skillet and a Sunday prayer Love and lard in the summer air Grease pop hot, but the heart stays steady Pass me a plate when the crust turns ready It’s more than a meal, it’s where we’re all from How to make fried chicken And how to pass it on