CHICKEN RECIPE
The chicken recipe below is for a normal serving (2-4 people) recipe. But if anyone is curious about how much I used for the party: I used 4lbs chicken thighs, 1 quart buttermilk, and 16oz pepperoncini juice. Palm full of seasonings of all the ones listed below. I keep chicken warm in a 300F oven during frying
Marinade
1 pint of buttermilk
1/2 cup pepperoncini (pickle) juice
2lbs chicken thighs cut into 1.5″ cubes
2 heaping tbsps yellow mustard
2 heaping tbsps hot sauce
fat pinch of salt, cayenne, garlic powder, onion powder, black pepper, paprika, thyme, and Cajun seasoning
Breading
AP flour, roughly 2.5 cups
5 tbsps Cajun seasoning (I used Slap Ya Mama)
1 tbsp garlic powder, onion powder, paprika, black pepper, and thyme
Fry oil
Directions
Place marinade ingredients into a Ziploc bag/glass bowl. Mix until chicken is coated. Place in fridge for 4-12 hours.
Whisk together flour & seasonings. Shake off excess buttermilk from the chicken and press it into the flour. Gently squeeze the flour around tender and shake off excess.
Let rest on a wire rack and heat oil to 350F. Once to temperature, fry tenders in batches. 5-6 mins. Pull chicken out when internal temp is 165. Drain on wire rack.
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SAUCES FOR CHICKEN
GARLIC PARMESAN
5 tbsps melted butter
s + p, Italian seasoning
5 garlic cloves finely grated
Couple tbsps fresh parsley
Both powder and freshly grated parmesan
Melt the butter in the saucepan, add garlic, cook for 30-40 seconds, remove from heat, add seasonings. Brush garlic butter mixture over chicken, top with parsley & parmesan.
BARBEQUE SAUCE (recipe from addapinch)
2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce or coconut aminos
1 tablespoon lemon juice
1 teaspoon each: black pepper, salt, and garlic powder
Fat squirt of hot sauce
Whisk together all ingredients in a medium saucepan over medium heat. Allow to come to a bubble and reduce heat to low. Allow to simmer until thickened, roughly 10 mins. I brushed it on the chicken strips and baked the chicken strips at 400 for 10 mins.
Buffalo sauce is just Frank’s
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BAKED MACARONI AND CHEESE RECIPE (Recipe by Brian Lagerstrom on YouTube)
Ingredients
225g or 1/2lb Sharp cheddar, shredded
225g or 1/2lb Colby jack, shredded
225g or 1/2lb American cheese, shredded (sub velveeta)
125g or 1c grated parmesan
450g or 1lb macaroni
3 eggs
125g or 1/2c sour cream
2 12oz/350ml cans evaporated milk
2g or 1tsp black pepper
8g or 1 3/4tsp salt
115g or 1 stick unsalted butter, melted
Directions
Stir macaroni into well salted boiling water. Cook per package instructions or until al dente (should still have a strong bite and not be totally soft). Drain off water and add pasta to a large bowl.
Mix all cheeses together into a bowl.
In a separate bowl make egg custard by whisking together 3 large eggs, sour cream, evaporated milk, salt and pepper.
Add egg custard, melted butter, and about 85-90% of the shredded cheese blend into the large bowl with the cooked macaroni. Gently stir together. Mixture will be very runny.
Pour cheesy noodle mixture into a 9”x13” (23x33cm) baking dish, smooth down the top, and top with reserved shredded cheeses.
Bake at 375F/190C for 35-40 min until cheese on top is golden and melted.
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