Picture
Courtesy of Ad Hoc, Tom Keller, and Inuyaki

ACTIVE TIME:
1 HR 30 MIN
SERVES: 8


INGREDIENTS
16 chicken thighs and/or drumsticks (I prefer dark meat, substitute as desired)
Cooking oil for frying (peanut if you have it.)
Rosemary and thyme sprigs, for garnish


BRINE INGREDIENTS
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
¼ cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons


DREDGE INGREDIENTS
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 teaspoons paprika
½ teaspoon ground pepper
2 teaspoons kosher salt
2 cups buttermilk


DIRECTIONS

  1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they’re completely submerged, and refrigerate overnight. Drain and rinse the chicken pieces and pat dry. Make sure the chicken is really dry and that you scrape off any herbs or peppercorns stuck to the skin.
  2. If you want to sous vide the chicken before frying, add two to three pieces of chicken to each Foodsaver bag, then vacuum and seal the bags. Place the chicken at 140F/60C water bath for at least 1 hour. Otherwise, skip to step 5.
  3. Remove the chicken pieces from the bag and pat dry with paper towels. Make sure chicken is very dry.
  4. In a large bowl, combine the flour, garlic powder, onion powder, cayenne, ground black pepper and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper or use a wire rack. Let sit for 20 minutes and then redredge the chicken in buttermilk and flour before frying.
  5. In a very large pot or dutch oven, heat oil to 360F. Use enough oil to deep fry the chicken. If you want, you can also pan fry the chicken, as seen below. Fry the chicken in 2 or 3 batches until golden and crunchy and the internal temperature is 160F/60C (about 20 minutes).
Note: If you cooked the chicken sous vide, you can really just trust your judgement and fry until you’re statisfied with the color of the crust since the chicken is already cooked.

Transfer the chicken to cooling rack to drain, and keep warm in a low oven (175–200F) while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

SOUS VIDE NOTES

  • Cooking the chicken sous vide ensures that it’s moist and tender. If sous vide is not possible, you can either precook chicken in a covered dish, 200F, for about 90 mins prior to battering and frying. You can also fry chicken until desired crispness, and then finish in a 325F oven until internal temperature reaches 160F. 
  • 140F/60C may seem like a low temp for the chicken (160F/71.1C is considered “safe”), but the internal temperature of the chicken will rise when it’s being fried.
GENERAL NOTES

  • Chicken should be at room temperature when you’re ready to cook.
  • You can add herbs (rosemary, thyme, etc.) to the oil as it’s heating to infuse it with flavor and then use the same herbs as a garnish.
  • This fried chicken is great the next day, cold and straight out of the refrigerator.
 
 
mmmm...BACON
Cheesey Cheese
This is our favorite recipe ever found. It uses our favorite ingredient, Bacon, and three kind of cheeses. This takes a heck of a lot longer than Mac n' Cheese out of the box, but thanks to the Pioneer Woman Cooks, we can make creamy, cheesy, Bacony "heaven on earth".

....Click here for the recipe and step by step instructions.
 
 
Picture
From Food 52:

Amanda & Merrill's Notes: Yes, timWuNotWoo shoots and edits our videos. Yes, he's a friend. And yes, he makes a mean roast chicken. In fact, we've never tasted chicken quite like this. The red miso and mirin marinade permeates the bird inside and out, giving it an addictive sweet and savory laquered skin. The simple onion sauce, which consists of butter, onions and garlic, soy sauce, mirin, miso and more butter, is an extra bonus, perfect for drizzling over the tender meat; it is salty, so you may want to use a lower sodium soy sauce and miso to taste. Do make sure to scrape off as much of the marinade as possible before you roast the chicken -- it will just blacken otherwise.

Get the full recipe here....
 
 
MMMmmmmmm!!!!!!
Peanut Butter Cupcake, Courtesy Norwichnuts/Flickr
Ingredients For the filling For the cake For the frosting Directions

Preheat the oven to 350°F Line two cupcake pans with paper liners.

To make the FILLING

Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.

Beat with an electric mixer on medium speed until well combined.

Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the CAKE BATTER.

Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.

In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, scraping down the bowl as needed.

With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.

Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the FROSTING.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.

Slowly mix in the confectioners’ sugar, beating until smooth and well blended.

Mix in the whipped topping until smooth and fluffy.

Frost cooled cupcakes as desired and top with sprinkles, re.
 
 
Best Chocolate Syrup brownies
1/2 c butter
1 c. sugar
2 eggs
dash salt
1c. All purpose flour
3/4c. Chocolate flavored syrup, canned
2 teaspoons vanilla extract
3/4 c.chopped walnuts or pecans, pecans or walnuts for garnish (optional)


In a bowl mix, cream together butter, sugar, and eggs, until very creamy and well blended. Add salt, stir in flour, mixing well to blend,add chocolate syrup, vanilla, and chopped nuts. Turn mixture into well greased and lightly floured 9 inch square pan. Smooth top. Bake at 350 degrees for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack, but loosen cake at edges. Cut into squares, Garnish with nut halves or dust with powdered sugar.