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?
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.
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.
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!
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?
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!
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.
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
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
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.
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.
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.
Honey Garlic Sauce
In a medium saucepan add:
tbsp olive oil
– 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
¼ cup soya sauce (low sodium soya sauce is best)
tsp ground black pepper
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/
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!
Crunchy, crisp and indulgent, these onion rings are a fabulous treat.
1 large onion, carefully sliced into ¼" rings
1¼ cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
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
Start by heating your oil in a deep pan to 365 degrees Fahrenheit.
In a medium bowl, stir together flour, baking soda, salt, Cayenne, garlic powder, and black pepper.
Dip each onion slice in the flour, until as well coated as possible, then set aside.
Whisk together egg, buttermilk, and remaining flour.
Set up a wire cooling rack over some aluminum foil or a baking pan for easier cleanup.
Pour Panko into a separate, small bowl.
Dip a flour-covered onion slices one-by-one into batter and coat thoroughly (I use chopsticks for this process, rather than tongs).
Place the batter covered onion ring onto the wire rack until you have covered all of the onions.
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.
Fry a few at a time until golden brown (about 3 minutes).
You can place them on paper towels or on a wire rack to sop up some of the extra oil.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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