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"disqusTitle": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
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"description": "Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!",
"title": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers | KQED",
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"headline": "Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
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},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"meta": {
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
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"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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