Tag Archives: crispy

Buttermilk Fried Chicken

10 Jun

fried chicken

One thing I try to focus on when creating dishes is being able to eat and make what I love, without having to compromise much. Unfortunately, I suffer from a digestive disorder – what kind of cruel joke is that for a chef and “foodie”?! I’ve done quite a bit of trial and error on my diet to try to keep myself in good health and pain-free. Although I’m not allergic to wheat or gluten, I find that I feel much better when I don’t eat it. It seems a lot of people can benefit from reducing the amount of wheat they consume. With that said, I don’t want to give up my favorite foods or feel like I’m missing out on anything and this fried chicken is the perfect example! The buttermilk marinade adds to the flavor and moisture of the meat while the cornstarch helps to keep the breading from falling off while frying. If you haven’t tried brown rice flour yet, I highly recommend it!

Time: 45 minutes + marinate time                   Serves: 4

Ingredients


  • 1 chicken cut into 8 pieces – about 2.5 pounds
  • 2 cups buttermilk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 4 sprigs fresh rosemary
  • 1/2 onion, roughly chopped
  • 4 large garlic cloves, smashed
  • 1 celery stalk, roughly chopped
  • 2 tsp rainbow peppercorns
  • 1 handful celery leaves
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1/4 cup hot sauce
  • 2 tbsp cold water
  • 1 cup brown rice flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • neutral oil, for frying

How to make it


  • Combine buttermilk,salt,pepper,paprika,rosemary,onion,garlic,celery stalks & leaves in a large plastic zipper bag. Seal and toss to incorporate. Add chicken pieces, reseal, and refrigerate for at least 12 hours, and up to 36 hours.
  • Place cornstarch in a bowl.
  • Place egg, hot sauce, and water in another bowl.
  • Place flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a third bowl. Mix to incorporate.lunapic_137046272434386_28
  • Remove chicken from fridge. Heat oil in a medium stock pot to about 350F – a cube of bread should brown in one minute when the oil is ready.
  • Remove chicken from buttermilk mixture, letting excess drip off. Dredge first in cornstarch, then dip in egg wash, and finally dredge in seasoned flour. Place in hot oil and cook for about 20 minutes. Wings may need less time and larger pieces may need a few more minutes. I went about 25 minutes on the breasts, 20 minutes on the legs and thighs, and 15 minutes on the wings. Remove and transfer to a paper towel lined cooling rack. Fry in batches if needed. (I like to fry in smaller batches in a smaller pot to use less oil and give the pieces room to brown well without sticking).

fried chicken 2

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Cornmeal Fried Okra

6 May

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I was going to prepare the okra I got from the farmers market as Sambal Bendi with chili paste and dried shrimp but then I thought… I’ve been posting a lot of Asian inspired recipes lately, and while there’s nothing wrong with that b/c I love to cook and eat Asian cuisine, I wanted to give you all some variety. Now let’s bring it back to the bottom of the map. Somewhere I stumbled at, somewhere they eat gumbo at. Yes, I am paraphrasing Lil Wayne. Most people who know me know that I get amped up on hip hop to start my day. Plus my momma is from New Orleans so this recipes has me really excited!

Time: 15 minutes                     Serves: 4

Ingredients


  • 1 pint fresh okra, rinsed & patted dry – try to avoid large pods as they tend to be tougher
  • 1/2 cup stone ground cornmeal
  • 2 tsp Creole seasoning
  • 1 tbsp flour (I used brown rice flour for a wheat-free option)
  • vegetable oil for frying
  • sea salt, to taste

How to make it


  • Preheat oil to 375F in a deep fryer or wok.
  • Cut tops and ends off okra pods, then cut into about 1″ discs.
  • Combine cornmeal, flour, and Creole seasoning in a large, shallow dish. Add okra slices, in batches, and toss to coat.
  • Working in batches, drop okra into hot oil. Cook, stirring occasionally, for about 4 minutes until golden brown and crispy.
  • Remove and transfer to a paper towel lined. Sprinkle with sea salt.

Arancini

23 Apr

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I’ve had the pleasure of eating arancini several times. One memory stands out more than others, Angelina Bistro in Detroit. I had never made them before, so when my chef asked me to prepare them for a tasting for a wedding I was excited! He put me on all of the family recipes for Italian classics as according to him I am an “Italian specialist”. Family recipes, huh…Oh and did I mention the groom is a chef too and the family recipes are his?! Well, the arancini were an absolute hit. And I must admit, and I can here, that I did leave a fingerprint.

Time: 45 minutes              Serves: 12 pieces

Ingredients


  • 1 cup short grain risotto rice
  • 2 cups water
  • 3/4 tsp salt
  • 1/2 cup butter
  • 2 eggs, separated
  • 1 cup grated Parmesan cheese + more for garnish
  • 1-2 oz. fresh mozzarella, cubed – enough for 12 pieces
  • 1/2 cup bread crumbs (I used fresh)
  • oil for frying
  • handful basil, chiffonade

How to make it


  • Preheat oil to 375F in a deep fryer or wok.
  • Cook rice uncovered until tender, but firm – about 20 minutes. When done, remove from heat and add butter. Mix to incorporate. Spread out on a large parchment lined tray to cool.
  • Once cooled, place in a large bowl and add egg yolks and parmesan cheese Mix well.
  • Take about 1/3 cup of rice mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and place a piece of mozzarella in the center. Rework the ball to enclose the cheese.
  • Put the egg whites in a bowl, beat until stiff.
  • Put bread crumbs in a shallow dish.
  • Coat rice balls with stiffened egg white one by one, then roll in bread crumbs, pressing around to coat evenly. Place on a parchment lined baking sheet.
  • Fry for about 4 minutes until golden brown and crispy all around. Remove and transfer to a paper towel lined baking sheet.
  • To serve, garnish with grated Parmesan cheese and basil chiffonade. Enjoy as is or with a delicious sauce such as my Tomato Butter Sauce.

Oven-Roasted Chicken Wings

16 Jan

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients


  • about 12 whole chicken wings
  • 1 tbsp olive oil
  • Chef Paul Prudhomme’s Poultry Magic, to taste
  • black pepper, to taste

How to make it


  • Preheat oven to 375F.
  • Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
  • Drizzle oil evenly over all wings.
  • Season liberally with Magic & pepper.
  • Turn wings over and season other side. Turn back over.
  • Place in oven and bake for 30 minutes.
  • Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.

Boursin Stuffed Chicken

15 Dec

A great combo of moist, creamy, cheesy interior and crispy, crunchy exterior.

Time: 10 min prep, 45 min cook             Serves: 2

Ingredients


  • 2 boneless skinless chicken breasts (about 6 oz each)
  • 2 oz. boursin cheese (I used garlic & herb)
  • 1 egg
  • 1 tbsp milk
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • Lawry’s seasoning salt, to taste
  • black pepper, to taste
  • olive oil spray

How to make it


  • Preheat oven to 350F. Spray a glass baking dish with olive oil.
  • Rinse chicken & pat dry. Cut a horizontal slit in the thickest portion of each breast to form a pocket, leaving about 1/2 inch attached, careful not to cut all the way through. Stuff each pocket with 1 oz of cheese. Secure with toothpicks.
  • In a medium bowl, combine egg and milk and whisk to incorporate.
  • Place bread crumbs & grated cheese into a sealable plastic bag or paper bag. Season with Lawry’s and pepper. Toss to incorporate.
  • Carefully put stuffed chicken in egg mixture, allowing excess to drip off. Then, place into bag with bread crumbs and toss to coat. Carefully transfer to baking dish. Repeat with other piece of chicken.
  • Spray tops liberally with olive oil. Place in oven and bake for 45 minutes – 1 hour until juices run clear.

Zucchini Leek Pancakes (Latkes)

12 Dec

Classic potato latkes are wonderful and such a lovely way to celebrate Hanukkah, The Festival of Lights. But why stop there? Zucchini and leeks come together to make these fluffy, crispy little gems. My younger brother went crazy for these! They would be good with just about any combo of veggies. Happy Hanukkah

Time: 20 minutes           Yield: 18 pancakes

Ingredients


  • 2 large leeks, trimmed, well cleaned, and cut into half moon slices
  • 1 tbsp olive oil
  • 3 medium to large zucchinis, shredded – about 5 cups
  • 3 large eggs, lightly beaten
  • 1/3 cup AP flour/oat flour
  • 1 1/2 tsp baking powder
  • 1 tsp lemon zest
  • salt and pepper to taste
  • 1/4 cup olive oil

How to make it


  • Heat olive oil over medium heat in a medium skillet. Add leeks and a pinch of salt, and saute for 5 minutes, stirring occasionally. Remove leeks to a large bowl.
  • Add grated zucchini to sauteed leeks. Stir to combine. Add eggs, flour, baking powder, lemon zest, salt, and pepper. Mix thoroughly to combine.
  • In a large skillet, heat 1 tbsp of olive oil over medium heat. Scoop 1/3 cup of zucchini mixture into the hot oil, and flatten the mixture into a thin circle. Cook in batches, careful not to crowd in pan. Cook pancakes for 3 minutes on each side, until lightly browned and slightly crisp. In between each batch of pancakes, add 1 tablespoon of oil to the skillet and allow oil to heat up before adding batter.

Baked Chimichangas

10 Sep

All the crispiness of a chimichanga but baked for less guilt. Feel free to experiment with the filling. Easily adaptable to your tastes and dietary needs – can be made vegetarian or with corn tortillas for a gluten free option.

Time: 30 minutes             Serves: 4

Ingredients


  • 1 pound ground beef (may sub ground turkey or chicken)
  • 1 batch of Best Ever Taco Seasoning Mix or your favorite taco seasoning
  • 1 cup black beans or pinto beans
  • 1 cup salsa, plus more for garnish
  • 1 cup grated cheese (I used a Mexican blend) + a bit more for topping
  • 4 large flour tortillas (I used whole grain)
  • cooking spray
  • 1/4 sour cream or plain Greek yogurt
  • 4 cups leaf lettuce, roughly chopped
  • 2 cups diced tomatoes or cherry/grape tomatoes halved
  • 2 avocados, sliced
  • 1 large/2 small limes cut into wedges

How to make it


  • Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray.
  • Heat a medium skillet over medium heat. Add 1/4 cup water. Add ground beef and taco seasoning. Cook, stirring occasionally, until browned. Drain & set aside.
  • Divide beef, beans, salsa, and cheese between the tortillas. Gently fold and wrap tightly.
  • Place seam-side down onto baking sheet. Spray each with cooking spray. Bake for 10 minutes. Sprinkle a bit more shredded cheese on each and bake an additional 5 minutes.
  • Top with more salsa, and a dollop of sour cream. Serve with lettuce, tomatoes, avocado slices, and lime wedges for squeezing over all.