2 teaspoons ground black pepper (used freshly ground black pepper)
2 teaspoons dry mustard
3/4 cup club soda
4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
Flaked sea salt
Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
3 Tbsp. soy sauce or Bragg Liquid Aminos (we used reduced-sodium soy sauce)
3 Tbsp. water
1/2 cup plus 2 Tbsp. sugar
1/4 cup plus 1 Tbsp. white vinegar
1/4 cup plus 1 Tbsp. rice vinegar
1/4 cup orange juice
2 Tbsp. cornstarch or arrowroot (we used cornstarch)
1 lb. firm tofu
1/2 cup arrowroot or cornstarch (for the Fried Orange Chik’n) (we used cornstarch)
Canola oil (for the Fried Orange Chik’n)
Canola oil spray (for the Baked Orange Chik’n)
To make the orange sauce:
Pour the canola oil into a saucepan. Once the oil’s hot, add the garlic and ginger in, stirring it constantly for 1 minute or until it becomes fragrant. Now stir in the pepper flakes, green onion and mirin, stirring for another minute. Mix in the soy sauce, water, sugar, white vinegar, rice vinegar and orange juice and wait for it to come to a boil. Turn the heat down so the sauce is at a simmer and let it cook for 5 minutes. Whisk in the cornstarch* and cook for 5 minutes or until the sauce starts to thicken. Cook the chik’n based off the fried or baked directions.
For the Fried Veganized Orange Chik’n:
Freeze**, thaw, drain and press the tofu. Now that the water’s pressed out of the tofu, cut the tofu into bite-size pieces.
Pour enough oil into a deep fry (or large Dutch oven in our case) to submerge the oil, heating it up to 375 degrees.
Put the 1/2 cup cornstarch into a resealable gallon-sized plastic bag, followed by the tofu afterwards. Seal the bag and shake the tofu around until all of it is completely covered in the cornstarch.
Place small amounts of the tofu into the oil, frying it until it’s golden brown all over. Don’t walk away from the fryer while the tofu’s cooking because it can burn quickly. Take the golden brown tofu out of the oil and place it on a paper-towel lined plate to drain, repeat with remaining tofu.
Toss the tofu into the Orange Sauce, stirring it around so all the pieces are coated in the sauce. Serve immediately.
For the Baked Veganized Orange Chik’n:
Preheat the oven to 450 degrees.
Don’t freeze the tofu or coat with arrowroot, just drain and press the tofu before cutting it into bite-size pieces.
Take a baking sheet out and line it with nonstick foil. Spread the tofu out onto the foil in a single layer. Take the canola oil spray and apply it to the top of the tofu.
Put the baking sheet in the oven for 20 to 25 minutes or until the tofu looks golden brown around the edges. Put the tofu in the Orange Sauce, tossing until all of the pieces are fully coated in the sauce. Serve immediately.
*Some of the cornstarch did turn into clumps so next time we make this, we’re going to try and sift the two tablespoons of cornstarch before whisking it into the sauce.
**We’ve never frozen tofu before and weren’t sure how to treat it so we just cut the tofu into slabs of our preferred width, placed it in a freezer-safe Ziploc bag, sealed the bag and put it in the freezer overnight. We put the tofu in the fridge for a day (maybe a day and a half) to thaw before draining and pressing. You could probably take less time than that to achieve the same end result but that’s what we chose to do.
Serves 4 (or just 2 really hungry people).
We tried the fried version and the tofu had such a wonderful crunch to it ! The tofu didn’t look golden brown but that didn’t matter to us. The cornstarch did give us some trouble though, it didn’t want to coat the tofu thoroughly and got a little thick in some parts, making it a little hard to get a fork through those spots.
The sauce for this was so tasty ! It had such a nice balance of sweet, heat and tanginess. There was just enough heat to be noticed but not so much that it overwhelmed the other flavors. The tofu in the picture is coated in the sauce but we chose to eat our tofu with the sauce on the side, dipping the tofu into the sauce as we ate to keep the pieces crunchy.
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
We weren’t paid in any form to promote Bragg Liquid Aminos, Ziploc or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
2 boneless, skinless chicken breasts (8 oz. each, halved lengthwise
1 cup buttermilk
1 tsp. Tabasco sauce
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. kosher salt
1/2 tsp. each black pepper and cayenne pepper
1/2 cup peanut or vegetable oil (we used vegetable oil)
4 White Mountain rolls or large hamburger buns, halved, brushed with mayonnaise, and toasted (we used Pepperidge Farm Sesame-Topped Hamburger Buns)
Green leaf or romaine lettuce (we used romaine lettuce)
Kosher dill pickle chips
Remoulade* (recipe follows)
Take a baking sheet and line it with parchment paper, placing a rack inside afterwards.
Pound each breast half into 1/4-inch-thick cutlets** using a meat mallet (we placed a piece of wax paper between the chicken and the mallet so the meat wouldn’t get stuck to the mallet).
Pour the buttermilk and Tabasco sauce into a bowl, stirring to combine. Place the chicken in the buttermilk mixture, next placing the bowl in the fridge for 30 minutes.
Take a shallow dish and mix the flour, cornstarch, salt, black pepper, and cayenne together in it. One at a time, take the chicken out of the buttermilk mixture, letting any excess buttermilk drip back into the bowl. Place the chicken in the flour mixture, making sure the chicken is fully coated. Shake off any excess before placing it on the rack. Once all the chicken is on the rack, let it stand for 10 minutes before dunking it back into the buttermilk, letting the excess drip off before coating it in the flour (shaking any excess off) and placing it back on the rack where it’ll sit for another 10 minutes.
Take a 12-inch cast-iron skillet and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s reached 350 degrees***, fry the chicken (we fried it one piece at a time) for 2-3 minutes per side or until it looks golden brown (we did 3 minutes per side). Place the fried chicken on a paper-towel-lined baking sheet (we used paper-towel lined plates).
Place the chicken on the toasted rolls, topping it with the lettuce, pickles and remoulade.
1 1/4 cup mayonnaise
1/4 cup mustard (Creole mustard if possible) (we used Creole mustard)
1 Tbsp. sweet paprika (we used smoked paprika)
1-2 teaspoons Cajun or Creole seasoning (we used 2 teaspoons of Zatarain’s Creole seasoning)
2 teaspoons prepared horseradish (we used Silver Spring prepared horseradish)
1 teaspoon pickle juice (dill or sweet) (we used dill pickle juice)
1 teaspoon hot sauce (preferably Tabasco) (we used Tabasco)
1 large clove garlic, minced and smashed
Combine all the ingredients in a medium-sized bowl. Cover, and let it sit in the refrigerator for at least a couple of hours to help all the flavors blend.
*The fried chicken sandwich actually wanted a different recipe for rémoulade but we weren’t able to get all the ingredients for that recipe and we made this one instead. Thankfully this remoulade tastes really good with the chicken sandwich !
**We tried to get chicken breasts that weighed as close as possible to 8 oz. but they still weighed more than that. We hoped that simply the fact that they were still pounded out to 1/4-inch would mean that they’d be fully cooked. They were but we still checked to make sure they were fully cooked before letting them drain on the paper towels.
***The oil was too shallow for us to register the temperature so we just placed the chicken in the skillet once we heard a nice sizzle as the coating touched the oil.
We don’t really get to eat out anymore so when we come across recipes that remind us of dishes that we’ve ordered in the past, we’re excited to make them ! When you try the chicken by itself, it has this really nice, crunchy coating but it does lose some of that crunch once the toppings are placed on it so just make sure you wait to put the toppings on until you know you’re actually going to start eating. The remoulade tasted so good with the chicken, the sauce almost had a bbq taste to it. The lettuce had a nice crunch to it, the pickles bring acidity but if you’re not a fan of pickles, this sandwich still tastes awesome without it ! Toasting the bun might seem unnecessary but it really helps support the weight of the chicken and keeps the bun from getting soggy. We’ll still keep trying other recipes for fried chicken sandwiches that we come across but we enjoyed this one enough that we’re definitely going to make it again in the future !
We got the fried chicken sandwich recipe from Cuisine At Home and the remoulade sauce from Simply Recipes.
We weren’t paid in any form to promote Tabasco, White Mountain, Pepperidge Farm, Zatarain, Silver Spring, Cuisine At Home, or Simply Recipes.
4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)
Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.
Sriracha-Honey Soy Sauce
1/2 cup honey
1/2 cup Sriracha
1/4 cup soy sauce (we used reduced-sodium soy sauce)
Juice from 1/2 of a lime
1 tablespoon sesame oil (we used toasted sesame oil)
Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.
*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.
**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.
To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !
This recipe came from Food Network.
We weren’t paid in any form to promote Ziploc or Food Network.
4 (6-ounce) rib or center cut pork chops (about 3/4 inch thick) (we used 5* Pork Loin Rib Chops that were bone-in)
Ground black pepper (we used freshly ground black pepper)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup dry bread crumbs (we used Progresso Plain Bread Crumbs)
3 large fresh sage leaves, minced (our sage leaves (after being minced) yielded us a little less than a tablespoon)
Vegetable oil, for frying
Pickle Juice Gravy (recipe follows)
Garnish: fresh sage, flaked sea salt
Sprinkle salt and pepper over both sides of the pork chops.
Take 3 wide, shallow bowls out. Add the flour to the first bowl. Add the eggs to the second bowl. Mix the bread crumbs and sage together in the last bowl. Coat the pork chops in flour first, shaking off any excess. Place the pork chops in the eggs next, letting any excess egg drip back into the bowl. Finally, put the pork chops in the breadcrumb mixture so they get completely coated, gently pressing the breadcrumbs onto the pork so they adhere better.
Pour enough oil into a 12-inch cast-iron skillet that it reaches a depth of 1/4-inch, setting the skillet over high heat (we didn’t go any higher than medium-high heat). Fry the pork chops until they’re crispy and look browned, flipping them just once (cook them for about 3 minutes per side), adjusting the heat if necessary (it was definitely necessary for us**). Take the pork chops out of the skillet and place them on a paper towel-lined plate to drain, sprinkling a little bit more salt*** on afterwards.
Serve the pork chops with the Pickle Juice Gravy, sprinkling some sage and sea salt on the pork chops (if you’re using the garnishes that is).
Pickle Juice Gravy
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper (we used freshly ground black pepper)
1/4 cup dill pickle juice, or to taste (we used 1/4 cup of dill pickle juice from a jar of Mt. Olive Hamburger Dill Chips)
1 tablespoon cold unsalted butter
Take a 10-inch cast-iron skillet out and place 5 tablespoons of butter in it, placing the skillet over medium-high heat. Once the butter’s melted, slowly whisk in the flour until combined. Stir constantly for a minute or until a “rough paste” form (we weren’t sure what they meant by “rough paste” so we called it good after a minute).
Slowly whisk the stock in, continuing to stir until the mixture looks smooth. Wait for it to come to a boil, turning the heat down immediately afterwards so it’s at a simmer. Let simmer for 2 minutes or until the gravy’s thickened****. Stir in the salt and pepper.
Whisk the pickle juice in to combine, finally adding in that cold tablespoon of butter. They say to swirl the skillet until it looks like it’s fully melted but we just whisked it in until it was melted and mixed in with the rest of the gravy. Serve immediately.
*Our package came with 5 pork chops so we decided to see if there was enough flour, egg, and breadcrumb mixture to coat it. Turns out there was just enough left to coat the extra chop in (just letting you know in case your package has 5 pork chops in it instead of just the 4 the recipe called for).
**This was our first fried pork chop recipe so we followed the directions and the first pork chop was way more browned on the first side than we wanted it to before it even reached 3 minutes so we adjusted the temperature and got MUCH BETTER results !
***We used the flaked sea salt at this point instead of more kosher salt.
****We turned our back on the gravy (didn’t feel like more than maybe a couple of minutes at most) and realized it was boiling so we turned the heat down and stirred it around. When we stirred it, we realized that the gravy already felt like it had thickened so we just skipped the 2 minute simmer and moved onto stirring in the salt and pepper.
When we first saw the recipe title, we were both intrigued and a little nervous about making fried pork chops with “pickle juice gravy” but it turned out to be delicious ! It sort of reminded us of eating a chicken fried steak with gravy. While we didn’t taste the sage too much in the breading, we enjoyed the nice crispy crunch of the coating. The gravy sounds weird based off the name but we couldn’t get enough of it ! It tastes like chicken gravy but with the taste of pickle juice in the background. We loved the gravy so much, we might try to see what it’s like as a component of a breakfast sandwich in the future !
This recipe came from Southern Cast Iron.
We weren’t paid in any form to promote Progresso, Mt. Olive, or Southern Cast Iron.
2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
1 cup all-purpose flour
1 teaspoon ground red pepper
1 teaspoon garlic powder
½ teaspoon salt (we used table salt)
½ teaspoon ground black pepper (we used freshly ground black pepper)
1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !
We got this recipe from Paula Deen’s magazine.
We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.