Spicy Fried Chicken

I’ve said it before, but I’ll say it again, fried chicken is probably my favorite meal. It has been since I was a youngster, and it still is to this day. I’ve made plenty of varieties of fried chicken, but this one may have sealed the deal when it came to the juicy interior, and crispy exterior. It has plenty of spice as well, but not too overwhelming as my kids did not complain about the heat. I took a different approach on this one, dunking it into a wet mixture before applying the spiced flour, and I think that is what made this  spicy fried chicken the real deal.

Spicy Fried Chicken Recipe

Let’s get started.

Ingredients:

  • 1 whole fryer chicken, cut into its various pieces
  • canola oil for frying
  • your favorite hot sauce, optional
  • crispy waffles, optional
  • pickles, optional

Ingredients for the wet mixture:

  • 4 cups of water
  • 2 cups of all-purpose flour
  • 3 tsp garlic powder
  • 4 tsp cayenne powder
  • 4 tsp cracked black pepper
  • 4 tsp baking powder
  • 3 tbsp kosher salt

Ingredients for the dry mixture:

  • 3 cups of all-purpose flour
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp cracked black pepper
  • 1 tbsp kosher salt

I know, sounds like a lot, right? It’s not too bad, and it actually goes pretty fast as for the most part you dump the ingredients into some bowls and mix, then fry to your hearts content.

Start by making the wet mixture. To a large mixing bowl, add all of the wet ingredients, and mix to combine. Using some cooking latex gloves if you have them, and add the chicken pieces, massaging into the wet mixture. Once all of the chicken pieces have been coated, add the bowl to the refrigerator, and chill for about 20 minutes.

During this time, make the dry mixture. To another large mixing bowl, add all of the dry ingredients, and stir to mix well.

Now, heat up a large cast iron skillet, enough to hold the chicken pieces, and add the canola oil, heating on medium heat until the temperature reaches 350 degrees.

How to make spicy fried chicken.

Remove the chicken from the refrigerator, and taking a piece out at at time, add them to the dry mixture, tossing to coat, then add the coated chicken to a baking sheet. Repeat with remaining chicken. Let the dry mixture set on the chicken on the baking sheet for about 10 minutes.

Once the oil is heated, carefully add the chicken to the heated oil. Tongs work well in this case. I like to add the breasts to the center, then thighs, wings, and drumsticks.

Keep an eye on the temperature, maintaining that 350 degrees. This is important.

After about 10 minutes, or so, turn the chicken pieces with tongs, being careful not to splash the oil. Cook for about another 10 minutes, then check the temperature of the thickest part of the breast. You want the temperature to reach 165 degrees, then you know you can pull the remaining chicken pieces to serve.

Place on a paper bag, or paper towel to let any excess oil drain prior to serving.

I cannot serve fried chicken without serving them with crispy waffles. My kids are now hooked, so that’s how I serve them. Lay a waffle, then top with your favorite part of the chicken. I go breast. I drizzled a bunch of extra hot sauce on mine, along with some pickles. Who knew pickles, and waffles would pair so nicely with spicy fried chicken!?

The result was nothing short of amazing. Super juicy on the inside, and perfectly crisp and spicy from all of the spices in the wet and dry mix. I’m glad I tried going the wet route with this recipe. It was a game changer. Hope you enjoy!

 

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Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Grilled Flatbreads

My in-laws wedding anniversary this past weekend. 46 years. Yep, 46. I think (such a guy not knowing) we have only been married for 14, but 46? Great stuff to say the least. As my wife wanted to plan to take them out for dinner, I made the suggestion to have them over to our house and cook them a comforting meal. I had no idea what I was going to make, but then quickly took into account what I thought they might like. I decided on a couple of appetizers, of which one was a grilled flatbreads, an array of cheese, and a couple of roasted chickens with wild rice and roasted asparagus. The meal turned out great, but one thing I really loved (besides the cheese, of course) was the grilled flatbreads.

How to make Grilled Flatbreads

One thing I love about making these flatbreads, much like making pizza, is that you can go in any direction in terms of cheeses, spices, and sauces. I went with simple flatbreads, using simple ingredients.

Let’s get started.

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 2/3 cup water
  • 1 tbsp olive oil
  • plastic wrap
  • 2 cups fresh mozzarella balls
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup olive oil
  • 1 tbsp dry parsley flakes
  • 1/4 cup fresh dill
  • salt and pepper to taste

To a mixing bowl, or KitchenAid, add the flour, yeast, salt, and sugar. With your dough attachment, give it a good mix. Use a wooden spoon towards the end to finalize your mix.

On a low mixing speed, slowly add in the water, and mix until the dough begins to form. Once it is loosely formed, turn off the mixer, and let it rest for about 10 minutes.

After ten minutes, increase the speed to medium, and mix for about 5 minutes. Add a tablespoon of water at a time if the dough seems too dry. Be careful not to add too much water.

Once the dough is kneaded using your mixer, drizzle in the olive oil, and cover with plastic wrap. Set in a room area of your kitchen, and let it rise until it has doubled, if not more, in size.

How to make grilled flatbread

Once the dough has risen, punch it down, and place on a lightly floured board or counter.

Divide the dough into 4 pieces, and gently roll each one into a ball. Let rest for about 20 minutes.

Next, take a ball, lightly flour, and stretch, or roll with a baking pin into a 1/4 to 1/2 inch round, almost like a pizza. It does not have to be perfect.

Heat your grill. If you are using coals or gas, heat only one side. You will cook the pizza over indirect heat. Me? I used my KettlePizza (I love it).

Once heated, finish your flatbreads.

Add the oil and parsley together and give a good mix.

Brush each flatbread with the oil mixture. Season with salt and pepper, then add some mozzarella balls, sliced tomatoes, and fresh dill. Arrange to your liking.

Slide a flatbread onto your grill, and cook, moving around when the dough begins to cook on the bottom.

Cover, and cook until the flatbreads are cooked, about 5-7 minutes per flatbread. Repeat with the remaining flatbreads.

Not only are these a perfect appetizer, but they are also a really great side dish. The dill and lightly charred underside of these really make these flatbreads shine. So happy anniversary in-laws. May you have many years ahead!

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Homemade Buttermilk Pancakes

We have been buying Eggo brand chocolate chip pancakes for years now. I have no idea why. My boys stopped eating them a few years ago for whatever reason, but my daughter is still in love with them. I think it is a habit when I go to the store, only to think that we are out of pancakes. This recently just stopped, however, as my coworker was talking about how he batches out a bunch of homemade pancakes every weekend and freezes them. Genius. I was now curious why I never stopped to think about doing that as after all I’ve made pancakes, and homemade waffles in the past. Now it was time to batch these out on a Sunday morning with my son.

This is not only a money saver, but you know what you are putting into the mix, and trust me (sorry Eggo), these are so much better.

Homemade Buttermilk Pancakes

Let’s get started.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 cups buttermilk
  • 1 cup milk
  • 2 eggs, beaten
  • 1/2 stick butter, melted
  • cooking spray or additional butter for your skillet
  • chocolate chips or blueberries, optional

Start by adding the dry ingredients to a large mixing bowl, and give them a good mix. add the wet ingredients, and slowly stir to incorporate all of the ingredients. It’s OK to have small lumps. Let the mixture rest for about 5 minutes before ladling them onto a hot skillet.

Homemade Buttermilk Pancakes

Spray cooking spray, or use additional butter to lightly lube your skillet.

Ladle on about 1/2 cup of the buttermilk pancake mix onto the skillet. Top with chocolate chips if you desire (the demand was clear from my daughter). Cook for a few minutes, lifting up to check for a nice golden brown. Once golden, flip them over, and cook for another couple of minutes.

Remove, repeat, and serve.

If you are freezing them, lay the cooked pancakes onto a baking sheet lined with parchment paper. Let cool, then stack them and place in a sealable bag.

When you are wanting to reheat, simply place three on a plate, and place in the microphone for about 60 seconds, or until heated through.

Hope you enjoy!

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