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Posts Tagged ‘chicken’

Juicy. Spicy. Delectible. No-Dredge Buttermilk Fried Chicken.

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:35 am


MMmmmmmmMMMMmmmmm!For fried chicken that is flavorful throughout and brings you to your knees with its juiciness, I’ve taken a tip from Chef Todd Richards from The Shed at Glenwood, who actually marinates his chicken for 4 days! Other than the 4 day marination, this chicken was pretty low maintenance!My marinating liquid consisted of: 2% buttermilk, garlic powder, kosher salt, cracked black pepper, thyme, cumin, Garam Masala, ginger (and maybe some onion powder?). Fresh ginger, fresh onion, and fresh garlic paste would be even more awesome, if you can manage that. Mix enough buttermilk and spices to cover most of your chicken pieces in a big bowl and cover it with Saran Wrap and keep in the fridge between 1-4 days. Any less than a day and you risk having zero flavor in the chicken. The 4 day mark? The chicken tastes sublime.

I don’t actually like super coated chicken where you you don’t even really taste the chicken or worse, gummy chewy over-breading that doesn’t fry up properly, so I actually added about a teaspoon worth of tapioca starch (you can use cornstarch) with my cup of flour for breading the chicken. This creates a light, crispy, airy crunch. You can try another kind of base flour for gluten-free fried chicken – I like working with rice flour, but for this recipe, I think even nuttier flours or even chickpea flour would be wonderful.

I also added seasonings like smoked Spanish Paprika, kosher salt, pepper, garlic powder, onion powder, and some curry powder to my flour too so that the batter would be tasty too. So, some of the deep coloring you see in the picture are probably attributed to the spices, as well as the frying. In this picture, I only fried up chicken thighs and legs.

You already know I just like to eat and hate extensive, longass prep, cooking, blah, blah, blahhhhh. I’m a lazy cook I actually skipped the flouring, egging, flour-dredging step and just put my already marinated in buttermilk chicken into a ziplock bag with my flour mixture and just did a quick bag shake, and with some tongs, tapped the excess off into the bag and put the chicken into my hot cast iron pan filled with oil. I had heated up enough oil to reach about 1/3 up to the chicken, to a little over medium heat. The chicken was fried roughly 10-12 minutes per side. After it was done, I transferred to a metal rack and let the chicken rest and drain for a bit and then plated.

Best part? Bag of flour tossed without any gross gummy stuff to clean up. More chicken crunchy crispy deliciousness, less mess!

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Lazy Saturday Breakfast, on an Oddly Cold, Rainy May Morning

In Musings on May 4, 2013 at 12:29 pm


Rainy and cold morning for a Saturday in May…in Atlanta of all places. And there are still skeptics of global weather patterns…

Having a cozy breakfast and enjoying the company of my puppy, Remy – who was previously happily running all over the house this morning because…it was morning and that’s what puppies like to do as a good-morning ritual, but is now snoozing on the back of the couch near a window sill because he’s bored and dolefully looking at the gray morning rain.


Remy, my Schnorgi puppy, taken on a sunnier day
(‘Schnorgi’ is half Miniature Schnauzer, half Corgi!)

My breakfast this morning is no-muss, no fuss, and just plain comforting: boiled farm-fresh multi-colored eggs, Ethiopian roasted Yirgacheffe coffee, and finishing off with a slice of banana-pineapple-coconut cake from Cakes & Ale in Decatur. The cake tastes like a combination of banana bread and carrot cake, with fluffy buttercream frosting and walnuts. It’s stick-to-your-fork-and-melt-in-your-mouth moist. It’s not eye-wincingly sweet either (you know what I mean…some things are SO sweet it makes you do this >.* ), making it perfect for my Saturday indulgence, and well – I’m an adult and I can have cake for breakfast if I want to 😛

As usual, I French-pressed my coffee today and added a bit of non-homogenized milk and agave nectar. The Ethiopian Yirgacheffe is actually going great with the cake – it’s not bitter at all, and actually has some chocolatey-nutty, almost hazelnut, undertones to it. It’s pretty mellow and has some subtle spicy aromas.

The eggs made me so happy this morning in all their colored-splendor! I bought them from friends, Agatha and Emory, who have affectionately named their home and farm, Clarity Farm.

Clarity Farm - Pond

It’s such a great name for such a beautiful and serene place; I posted some pictures of their farm after we all went strawberry picking on a gorgeous sunny Sunday (view the slideshow on Facebook). They have a couple different types of hens at their farm, one of which is the Easter Egger variety.  That name is apropos for their wonderful pastel colors that the rather beautifully-feathered hen yields; you can’t help but get giddy over preparing naturally sage, baby blue, and even pale lavender eggs. They cook the same as regular eggs and are still white with a rich and deep-yellow yolk. What a treat this morning.

A few "Easter Eggers" at Clarity Farm

A few “Easter Eggers” at Clarity Farm

Apart from raising hens, tending to her two sweet horses, two playful dogs, a happy pig that dines on feed as well as wonderful vegetables and fruits, and a few plump cats, Agatha has been studying herbs and herbal cooking for years and has a wonderful blog, The Independent Herbalist, and always has great tips to use some of those herbs and greens I find at the farmers market and don’t always know how to prepare them. The greens make for vibrant and beautiful salads and soups, and are good for you, to boot, while the herbs also have a high level of medicinal properties and just bring any dish to life with their scents and bright flavors.

That’s another thing to note, fresh herbs are great if you have them – if you can manage a couple of indoor potted herbs near a sunny spot in the house, it’s completely worth it. Otherwise, using dried spices is also good, but make sure they’re not too old. I actually thoroughly convinced myself one year that I had very bad cooking skills, only to have a friend, Michael, who used to be a chef, point to all my spices in the cabinet and exclaim with a his Long Island accent, “Have you actually *tasted* these?! They’re so OOOLD! They’re not even spices anymore, they’re CONFETTI!”

New York Sicilians always put things in such perspective for you. They make you feel simultaneously loved and like an absolute idiot with their motherly “WhassaMATTA with you?” tone of voice. It’s great. I recommend you collect some of these fine folks into your life, it’s never a dull moment.

So, yes, don’t cook with herb-colored confetti, have some spices around that still smell and taste like something, and I guarantee your cooking will automatically taste better.


I’m off to go curl up in a nice corner in the house and read a book that I recently bought, “Cheesemonger: Life on the Wedge,” by Gordon Edgar, a punk-rocker-turned-cheesemaker.

"Cheesemonger: A Life on the Wedge" by Gordon Edgar

“Cheesemonger: A Life on the Wedge” by Gordon Edgar

This book is more of a food literature read instead of a pictorial cheese dictionary, but it has a handy guide in the appendix on how to purchase cheeses. Throughout the chapters, it has blocked out sections to provide more details on names and types of cheeses, which is great. After reading it, I’ll write more about my thoughts on the book!

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Tamarind-Date flavored Chicken Wings

In Do-it-Yourself, Gluten Free on April 5, 2013 at 10:29 pm

These Tamarind-Date flavored Chicken Wings are good for a party snack/small party meal or for a casual meal.

Tamarind-Date Flavored Wings

Fusion Finger Foods:
American / Indian Tamarind-Date Flavored Wings

I’m all about quickly tossing things together, throwing it in the oven and it doing all the work while I relax or do something else, especially on days that I had a full day at work.

This chicken wing recipe is simple:  rinse, coat, toss, and bake. …


These chicken wings are super tasty and simple   to make. Pair it with some carrot sticks, celery, sliced cucumbers, or something remotely vegetable-based to make a very balanced meal. Since I made these wings a while back, I’ll share what I remember of the cooking process.

Grocery stores typically carry wings frozen or  fresh in packets or bags.  I rinse all the chicken and quickly pull off any stray unsavory parts (a wayward feather, extra glob of fat that is barely hanging on).  In a huge mixing bowl, toss the chicken wings in.  Preheat your oven to 400 degrees F.

Get a flat baking pan or cookie sheet, line with aluminum foil and place that on the countertop or stovetop for later. In another bowl,  I used a jar of Tamarind-Date sauce from a local farmers’ market or Indian/Indo-Pakistani store. I did a quick taste test of the sauce.

Sometimes, Tamarind-Date is either in concentrated paste form, which you need to dilute a little bit with water or even sweeten it a little bit, or they already make it into ready-to-use sauce form. It also lets me know if there’s already salt in the mixture or not.  If the label does not indicate that it has any salt, you can spread a little kosher salt and cracked pepper to your wings and let it sit there for about 10 minutes or so while you’re working on your sauce.

For any sauce or paste, add some olive oil and/or butter so that the mixture sticks to the chicken, and it crisps up the skin while it’s baking. You can make enough so that you can transfer some of this sauce to another serving bowl for dipping later during the meal (this bowl will not be contaminated with raw chicken). By baking the chicken wings, this is healthier, safer, and less of a mess than frying, and makes it nice and crispy. Also, with using high heat from the oven, you’ll see that the fat from the chicken skin renders and melts off the chicken, but leaves you a crispy skin. If you use lower heat, you’ll have full-fat, rubbery tasting chicken. So in my bowl, I put in the tamarind-date sauce, and if I need to add any salt, pepper,  or any spices that I feel like throwing in there, I do, but I wanted a nice sticky tamarind wing, so I didn’t do too much to this sauce.

I added some olive oil, and whisked this mixture.  Pour this mixture in your big bowl of chicken wings and toss with some tongs or a huge wooden spoon. Spread your coated chicken wings on the foil-lined baking tray, spreading it out all over so that each piece can have its time and space to cook. You can drizzle a little more olive oil if you’d like on top of the wings.

This part is something I don’t quite remember.  I know I did the wings high heat and checked on them in about 25 minutes or so. I may have basted them again in some additional tamarind-sauce and slid the tray back in the oven until the skin looked nice and crisp. You can take one out and see if the inside is done and not red/bloody. When poking cooked chicken, it should run clear juices, not pink. If you feel like the outside is nice and crisp but the inside is still needing some help, turn down your oven to about 300 degrees F and cook another 10 minutes or so. Once chicken wings are done, let it rest on the stovetop or heat-safe countertop for about 10-15 minutes until serving.

Rest all meats/fowl  at least 10 minutes after cooking or the lovely juices run out all over your hands and plate instead of your mouth.  I simply plated the chicken on a plate for my friend and I to grab and eat, but you can garnish with some veggies, lime wedges, cilantro or anything you’d like.

Oh, and have plenty of napkins handy 🙂


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