Tasty Cook-Off: Fried Chicken

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Here is what you'll need!

BUTTERMILK FRIED CHICKEN THIGHS
Servings: 8-12

INGREDIENTS
8-12 boneless skinless chicken thighs
Oil for frying

Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
1½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Dill Dip
1½ cups plain Greek yogurt
3 tablespoons chopped dill
1 tablespoon garlic powder
2 tablespoons lemon juice

Honey Lemon Dip
1 lemon, juiced
2 tablespoons honey
1 teaspoon red chili flakes

PREPARATION
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator.
In a small bowl, combine all the ingredients for honey lemon dip.
In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel.
Serve with dips.

SZECHUAN PEPPER FRIED CHICKEN LEGS
Servings: 6-8

INGREDIENTS
8 drumsticks
Oil for frying
Salt, to taste
Pepper, to taste

Batter
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup water

Spice Mix
1½ tablespoon Szechuan pepper powder
1 tablespoon red pepper flakes
1 tablespoon cumin
3 tablespoon sugar
1 teaspoon salt

Aromatics
6 cloves garlic chopped
2 tablespoons ginger chopped
1 cup dried chillies
3 tablespoons vegetable oil

PREPARATION
Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight.
Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed.
Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot.
Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil.
Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes.
Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain.
In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat.
Arrange chicken on plate and top with stir fried aromatics.
Enjoy!

TEBASAKI FRIED CHICKEN WINGS
Servings: 2

INGREDIENTS
8 chicken wings
Salt, to taste
Pepper, to taste
Potato starch, to dredge
Frying oil, as needed

Sweet Soy Glaze
½ cup (100 milliliters) soy sauce
¼ cup (50 milliliters) mirin
¼ cup (50 grams) sugar
¼ cup (50 milliliters) sake
1 clove garlic, grated

Garnish
Toasted white sesame

PREPARATION
Preheat oil to about 160˚C/320˚F.
Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil.
Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
Sprinkle toasted white sesame.
Enjoy!


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Tasty Cook-Off: Burgers

Tasty Cook-Off: Burgers

PUB BURGER WITH CARAMELIZED ONIONS AND BACON
Servings: 1

INGREDIENTS
2 slices bacon
1 sweet onion, sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
8 ounces ground beef (80% lean 20% fat)
Salt
Pepper
1 brioche bun
Unsalted butter
2 slices Gruyère cheese
1 tomato, sliced
Arugula

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate.
3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve.
4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper.
5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes.
6. Once the burger is flipped, add gruyere cheese to the cooked side.
7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside.
8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted.
9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top.
Recipe inspired by - http://www.munchkintime.com/caramelized-onions-burger-recipe/

DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI
Servings: 1

INGREDIENTS
Pickled Red Onions
1 cup apple cider vinegar
1½ tablespoons sugar
1 tablespoon salt
1 red onion, halved and sliced into half moons

Aioli
1 egg yolk
2 teaspoons Dijon mustard
1 garlic clove, minced
½ cup olive oil
½ lemon, juiced
Salt

1 brioche bun
1 tablespoon butter, melted
Oil
4 ounces ground beef (80% lean, 20% fat)
2 slices sharp cheddar cheese
1 leaf butter lettuce
2 thin slices tomato

PREPARATION
1. Preheat the oven to broil on high.
2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved.
3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside.
4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside.
5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown.
6. Smear the top bun with aioli, and set aside.
7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil.
8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes.
9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes.
10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices.

FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM
Servings: 1

INGREDIENTS
Spicy Tomato Jam
2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Lamb Burger
8 ounces ground lamb
1 clove garlic, minced
1 teaspoon mint leaves, finely chopped
1 tablespoon cilantro leaves, finely chopped
¼ teaspoon ground cumin
Salt, to taste
Pepper, to taste
2 ounces feta cheese, crumbled
1 teaspoon Dijon mustard,
1 tablespoon mayonnaise
1 sesame burger bun
Arugula leaves

PREPARATION
1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes.
2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week.
3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined.
4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese.
5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper.
6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side.
7. In a small bowl, mix together mustard and mayonnaise.
8. Toast the sesame bun.
9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.
What Is The Best Way To Cook Steak?

What Is The Best Way To Cook Steak?

Here is what you'll need!

Pan-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Generously season all sides of the steak with salt and pepper.
2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak.
4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds.
6. Turn the steak on its side and cook to render off any excess fat.
7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Pan-Seared-To-Oven Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 400˚F/200˚C
2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Reverse-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.


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