Buttermilk Fried Chicken

Buttermilk Fried Chicken

For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?

buttermilk fried chicken 4

I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.

buttermilk fried chicken 1

This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.

buttermilk fried chicken 3

Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!

Buttermilk Fried Chicken
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 6 pounds chicken drumsticks (or other favorite chicken parts)
  • 2 cups Buttermilk
  • 4 tablespoons Franks Red Hot, or any other hot sauce
  • 3 cups flour
  • 3 tablespoons fresh ground pepper
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoon onion powder
  • Oil for frying
  1. Place the drumsticks in a large plastic bag (or divide between two) and pour in the buttermilk and hot sauce.
  2. Seal the bag and massage so that the hot sauce and buttermilk mixes and coats the chicken.
  3. Refrigerate for at least 4 hours, or overnight.
  4. Heat about 1½ to 2 inches of oil in a large deep pan to 330 degrees.
  5. Mix the flour with all the spices together in a shallow baking dish and using tongs and a fork, take the drumsticks out of the bag, place in the flour and completely coat.
  6. Place off to the side until all the chicken is prepped.
  7. Once the oil is heated, carefully place the drumsticks in a single layer in the pan (you may need to do two batches) and cook for about 25 minutes, turning them over once about 10 minutes in.
  8. Maintain the heat at 320 degrees, and remove once an instant read thermometer in the meat reads at least 165 degrees.


Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

When I lived in New Hampshire, there was a local pizza joint that we frequented and one of the things I would get most often was a Chicken Cutlet Sub. It was simple and delicious and my favorite.

I have much loved memories of getting a whole sub to myself while we watched the New England Patriots play in the super bowl; it felt super special.

Ever since I moved away I haven’t been able to find one quite like it. I don’t really see it on the menu around here either.

My craving became so intense that I decided to embark on a journey to make my own.


I didn’t realize it would be a journey at first though, I assumed that I would be able to just throw the ingredients together and have it be exactly what my mouth remembered, but clearly that was asking too much.

Although this recipe is delicious and tasty and yummy and such that Cat immediately wanted seconds, it’s not quite what I was hoping for. I’m determined to keep tweaking to see what needs to change. Maybe the bread?

Comment if you have any suggestions!

Chicken Cutlet Sub Sandwich - Take 1
Prep time
Cook time
Total time
Serves: 2 Sandwiches
  • 1 chicken breast
  • 1 egg
  • 1 tablespoon water
  • ¼ cup seasoned bread crumbs
  • ¼ cup panko breadcrumbs
  • Oil for frying, enough to be half an inch deep in a medium pan
  • 2 sub sandwich rolls
  • 2 slices hothouse tomato
  • ½ cup shredded iceberg lettuce
  • 4 slices provolone cheese
  • Red onion slices
  • Mayonnaise
  1. Butterfly the chicken breast into halves and pound each half even.
  2. In one of two wide mouth dishes combine the egg and water (whisking with a fork), and in the other, the two breadcrumbs.
  3. Heat the oil on the stove to 350 degrees and while the oil is heating dip the chicken breast halves in egg to evenly coat, and then in the breadcrumbs to evenly coat.
  4. Fry the chicken in the oil on each side for three minutes or until golden brown.
  5. As soon as the chicken is ready, place them on a folded paper towel to drain and cover each with two slices of the cheese to begin to melt a little.
  6. Spread each side of the rolls with a generous layer of mayonnaise.
  7. On the bottom add half the shredded lettuce, two slices of tomato, and your desired amount of onion rings.
  8. Place the chicken on top and close up the sandwich!
  9. Slice in half and enjoy.


Perfect French Fries

Perfect French Fries

Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.


We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.


There’s a couple of tricks to perfect fries.

The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!

The second thing, though slightly more annoying to do but very important, is the double fry.  This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.

If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.


All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!


Perfect French Fries
Prep time
Cook time
Total time
Serves: 4-6
  • 4 large russet potatoes
  • Oil for frying (corn and peanut are my favorite, vegetable is also fine)
  • Salt
  1. Peel and rinse potatoes.
  2. Cut into long, ¼" width sticks and place in a bowl of cold water (to cover the fries) to soak for at least an hour. You can also place that bowl in the fridge and soak over night to break up the prep.
  3. Drain the water and spread the fries out onto a couple of layers of paper towels and pat dry.
  4. In batches, place the fries into oil heated to about 300 degrees for about 2-3 minutes or until soft when pinched with tongs.
  5. Remove from the oil and drain onto paper towels.
  6. Heat the oil to 375 degrees and in batches place the drained fries back into the oil for another 3-4 minutes or until golden and crispy.
  7. Remove from the oil and place back on paper towels, salting to taste immediately.
  8. Serve warm and crispy!


Corn Dogs

Corn Dogs

One of my favorite guilty pleasure foods is frozen corn dogs. Pretty glam, I know.


On a whim, I decided to research homemade corn dog recipes – it turns out that they are a lot easier than I thought. (And it doesn’t hurt that Brie has that deep fryer we all love so much).


I’d say that these turned out even more delicious than the frozen kind and they were certainly gobbled up pretty quickly. Hope you enjoy!

Corn Dogs
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4-6
  • Plenty of oil for frying (we like corn oil)
  • 1 cup flour
  • ⅔ cup cornmeal
  • ¼ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 2 Tablespoons bacon drippings (go ahead and snack on the bacon itself, if you want!)
  • 1 egg
  • 1¼ cups buttermilk
  • 2 packages hotdogs
  • wooden skewers
  1. Heat oil to 365 degrees.
  2. Whisk together all dry ingredients.
  3. Stir in egg, bacon drippings, and buttermilk.
  4. Pat the hotdogs dry and skewer with sticks.
  5. Dip into batter one at a time and fry until golden brown.
  6. Serve & enjoy!



Chicken Tenders

Chicken Tenders

Though similar to the Double Crunch Honey Garlic Chicken Breast recipe I reviewed not too long ago, these chicken tenders are a little simpler, a lot tastier and just a nice basic appetizer staple.


I fried these up in my recently uncovered and unboxed deep fryer, but they could just as easily be done on the stove top.

The trick is to season well, and double dip in the flour and spice mixture.


Serve these with some fresh fries, and you’ve got the perfect party food or comfort snack.

Chicken Tenders
Prep time
Cook time
Total time
Serves: 6
  • 4 chicken breasts
  • Salt and Pepper for seasoning.
  • 1 heaping cup of flour
  • 3 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons ginger
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons water
  • Enough oil (peanut, corn, vegetable) for submerged frying
  1. Cut the chicken breasts into thin strips (about five from each breast) and pat dry. Sprinkle with salt and pepper.
  2. Mix the flour and spices together and mix with a fork.
  3. Whisk the egg, milk and water together in a separate bowl.
  4. Heat your oil to 340 degrees.
  5. While its heating, coat your chicken strips with the flour mixture, dunk in the egg mixture, and then back into the flour, marking sure that the chicken is thoroughly covered and set aside for frying.
  6. Once the oil is heated and tenders are prepared, gently place the tenders into the oil until submerged. Put as many tenders into your pan or frying as will fit, without over crowding.
  7. Cook until golden brown and until chicken is done. Should be about 3-4 minutes.
  8. Place onto paper towels to cool and drain for a couple minutes, otherwise serve fresh and hot!


Recipe Review: Double Crunch Honey Garlic Chicken Breasts

Recipe Review: Double Crunch Honey Garlic Chicken Breasts

A couple of weeks ago u/johndoedaking posted this image on reddit in r/food and then u/catch22milo did some googling and provided a recipe.

I knew IMMEDIATELY that I needed these in my mouth. Even though I had just gotten sick and wasn’t hungry for anything except sleep, this recipe awoke a primal desire for noms.


I made these the same evening that Cat made her delicious Onion Rings, Chinese Pancakes, and Brandie made copy-cat Cheddar Bay Biscuits. It was a smorgasbord of fried randomness.


I was hoping/planning to follow the recipe to a “T”, but a few things got in the way. Firstly, I realized too late that this recipe was for full chicken breasts, but I only bought three at the store, so I ended up slicing them into strips which I thought worked really well in terms of an appetizery type recipe. Secondly, as I was gathering ingredients I found too late that we did not have any sage, thyme, or cayenne, and that we only had about half cup of honey left.


So, I proceeded with what we had. I accidentally added too much garlic because I thought the recipe called for 4 Tablespoons, instead of 4 Cloves. And then to make up for the missing honey, I added brown sugar until the sauce tasted okay.


Right after adding the sauce to the chicken, it didn’t taste quite right which I’m sure was due to my various missteps, but as it sat and the sauce soaked in, it started to taste a lot better. Adam in particular really enjoyed this recipe.


I liked it well enough, and definitely well enough to want to try it again following the recipe exactly to see how it effects it. I’ll also want to try it a third time and make some further personal adjustments to see if I could tweak it to like it even more.


I will say that the chicken ended up cooked perfectly, and the coating was deliciously crisp. I could also tell that the sweet and savory aspect of the flavoring was going in an amazing direction.

I will absolutely try this recipe again, and as it was I’ll give it 4 out of 5 starts.

Highly recommend.

4 Stars (4 / 5)

Recipe Review: Double Crunch Honey Garlic Chicken Breasts
Prep time
Cook time
Total time
Recipe type: Appetizer, Main Dish
Serves: 6
  • 4 Large boneless chicken breasts pounded down to ½ in thickness
  • 2 cup(s) Flour
  • 4 teaspoon(s) salt
  • 4 teaspoon(s) Black pepper
  • 3 tablespoon(s) Ground Ginger
  • 2 tablespoon(s) ground nutmeg
  • 2 teaspoon(s) Ground thyme
  • 2 teaspoon(s) ground sage
  • 2 tablespoon(s) paprika
  • 1 teaspoon(s) cayenne pepper
  • 4 eggs
  • 8 tablespoon(s) water
  • 2 tablespoon(s) olive oil
  • 3-4 clove(s) garlic minced
  • 1 cup(s) honey
  • ¼ cup(s) soya sauce
  • 1 teaspoon(s) ground black pepper
  1. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash (4 eggs & 8 tbsp water) and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  2. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  3. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  4. Honey Garlic Sauce
  5. In a medium saucepan add:
  6. tbsp olive oil
  7. – 4 cloves minced garlic
  8. Cook over medium heat to soften the garlic but do not let it brown. Add:
  9. cup honey
  10. ¼ cup soya sauce (low sodium soya sauce is best)
  11. tsp ground black pepper
  12. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
As written in: http://www.myrecipes.com/recipe/double-crisp-honey-garlic-chicken-breasts-200142/


Super Crunchy Onion Rings

Super Crunchy Onion Rings

Thanks to some stars aligning, we all ended up making EXTREMELY heavy food last Friday night. The idea was to just make whatever we felt like eating, without coordinating on a specific menu or types of food. This is what happened:


Three of those items are deep fried, the other has a ton of butter and cheese. So yeah, you can say we’ve been eating pretty healthy lately.  Ahem.


Despite the tummy ache later in the evening, each individual item was delicious, and the new onion ring recipe didn’t disappoint. It’s massively crunchy, flavored nicely, and was a treat with or without dipping sauce.


The secret is to use Panko instead of regular bread crumbs. Panko is, essentially, a Japanese-style bread crumb. It’s lighter, crunchier, and gives foods a great texture.


If you’re craving onion rings, these are a great option. Let me know what you think!

Recipe adapted from AllRecipes.com.

Super Crunchy Onion Rings
Prep time
Cook time
Total time
Crunchy, crisp and indulgent, these onion rings are a fabulous treat.
Cuisine: American
Serves: 4
  • 1 large onion, carefully sliced into ¼" rings
  • 1¼ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • ¾ cup Panko breadcrumbs
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 quart peanut oil, for frying
  1. Start by heating your oil in a deep pan to 365 degrees Fahrenheit.
  2. In a medium bowl, stir together flour, baking soda, salt, Cayenne, garlic powder, and black pepper.
  3. Dip each onion slice in the flour, until as well coated as possible, then set aside.
  4. Whisk together egg, buttermilk, and remaining flour.
  5. Set up a wire cooling rack over some aluminum foil or a baking pan for easier cleanup.
  6. Pour Panko into a separate, small bowl.
  7. Dip a flour-covered onion slices one-by-one into batter and coat thoroughly (I use chopsticks for this process, rather than tongs).
  8. Place the batter covered onion ring onto the wire rack until you have covered all of the onions.
  9. Now dip the batter covered onion rings one-by-one into the Panko, making sure to cover each and every bit of the batter with the Panko. You can scoop the Panko over the batter covered onion ring with a spoon to help making coating it easier.
  10. Fry a few at a time until golden brown (about 3 minutes).
  11. You can place them on paper towels or on a wire rack to sop up some of the extra oil.
  12. Let cool a bit and enjoy!