Fried Chicken


Can I tell you something? Deep frying scares me. I know, I’m southern. What’s wrong with me. I’ve been popped in the face by oil before. That’s what happened. However after years of cooking I’ve gotten the key concept down. Hot oil + Water= Death. Simple enough, you would think. It’s not always applied.


When Vina said she wanted a homecooked southern meal, fried chicken is always the first thing to pop up. I had to face my fears and give her want she wanted. After all, she shot beautiful engagement photos for us. She can have whatever she wants.


This recipe is so simple, that I don’t even want to call it a recipe. Just follow the instructions kid, you got this.

fRbLWDCt3EYO5ZVB.jpgFirst and foremost, you need chicken. Chop up a whole one, or just buy the pieces you like. Make sure they are completely thawed. PAT THEM DRY. This is important. After they are dry. Place them in a baking dish and pour buttermilk over it. Put it in the fridge over night, flip the pieces half way through. I also added a little salt and pepper.


Preheat the oven to 325F. In a ziplock bag, mix together flour and cornmeal with your favorite seasonings (I like cajun seasoning). Shake it up. Add the chicken pieces a couple at a time if you are doing only wings, or one a time if you are doing whole chicken parts. Let them rest on wax paper for about 15 minutes or while you heat up your oil. This helps the coating stay on better.



Fill a deep cast iron pot with about 1/2 in of oil. I used avocado oil. You can use criso shortening or peanut oil. Any high heat oil will do. Heat the oil to 350F degrees. Gently place a few pieces of chicken in the hot oil (don’t crowd the pot). Leave it alone for about 2 minutes, until one side is golden. Then flip over until the other side is a deep golden color as well.

Place the chicken on a cooling rack with paper towels underneath it to catch oil drippings. When all the chicken is fried, place the rack on a cooking tray and bake in the oven for about 15 minutes or until chicken is cooked all the way through.


What’s For Dinner: Gnocchi Pesto with Shrimp


I love pasta. It’s so filling and comforting. And it can be quite a quick meal! Even when you make your sauce from scratch.


Pestos are awesome. You can pretty much make them out of anything. I’ve done it with arugula, you can do it with spinach, and even use pistachios! But for tonight’s dinner we are going classic. Pine nuts, garlic, Parmesan, basil, olive oil, and a little salt and pepper.


Blend it all up, to your liking. Set aside.


Saute some shrimp in olive oil, garlic, salt and pepper. Set aside.


Boil up some gnocchi according to the package. Then toss everything together. Add more Parmesan, salt and pepper to your liking. EASY RIGHT?

It’s so quick, so easy! Who needs a recipe? You could also buy the pest pre-made if you really don’t have time. Enjoy :D


Spatchcock: Favorite way to roast a chicken!


As you probably have noticed, I love roast chicken. I’ve done it a couple different ways here already. Now I’ve found my new go to method. Spatchcocking. Spatchcock. Basically you take a whole bird, cut down the back bone and removed it.


Similar to butterflying the bird actually. Then you open it up and lay it flat so that all the skin is at the top. Then you can season it and roast it. Cooks a little bit faster and you get all crispy skin!


I saved the backbone to make soup with it later. You never know when you’ll need it! Have you tried this method? Do you like it? Or is there something EVEN BETTER to try?

What’s for Dinner: Dukkha Crusted Pork Chops with Bacon Sprouts

9KL6QxF80VhuCNQV.jpgAnother recipe for the often asked question of, “What am I going to eat for dinner”. This one is great, because you can pick up the groceries after work, head to the kitchen and start cracking away at it.


Start off with pork chops. Dry them, then rub a little avocado oil on it (or oil of your choice that can cook at high temps)


Crust with Dukkha. I bought mine from trader joes. If you are fancy, you can make it yourself! Be fancy.


In a cast iron skillet, heat some avocado oil, then cook on both sides until done.


As a side, I went for Bacon sprouts. Cook bacon in a pan, remove bacon from pan and reserve the fat. Toss brussels sprouts in the hot pan with leftover bacon fat. Season with black pepper. Let it brown a little bit. Toss them on a cookie sheet then into the oven to finish. When it’s almost done stir in chopped cooked bacon. Serve with pork chops.

Again, no measurements. If you have questions feel free to contact me! ENJOY!


What’s for Dinner: Bacon Wrapped Mini Meat Loaves

NppaB7QE3A3u1tBi.jpg I don’t really eat meatloaf. But in order to feed the hungry men in my house and get them to eat vegetables there needs to be a substantial hunk of meat involved. This is my hunk of meat…wrapped in bacon.trjUe16aAvr1VyPM.jpg I took a pound and a half of lean ground beef, added a lightly beaten egg, some lawry’s, nature’s seasoning, tomato paste, A1, Italian breadcrumbs, a chopped onion and mixed it all together to a nice consistency.Vb643EVKd3MoxZ1l.jpg Then I shaped out mini loaves.Jb8OUbcSVfgSIAKA.jpg And browned all the sides in a pan.xl3OyfFk1RaNer4e.jpgThen wrapped it in bacon, stuck it in the oven until the bacon was crisp and the inside was cooked!

I made a side of spinach, sauteed in ghee and garlic slices, seasoned with a little black pepper, and mashed sweet potatoes. The end!

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