Snoop Dogg’s Potato Chip Fried Chicken

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The batter for this crispy, golden fried chicken wings from rapper and culinary star (have you seen the tv cooking show “Martha & Snoop’s Potluck Dinner Party” ?), Snoop Dogg, has a secret ingredient: potato chips. Use any type of  potato chips you like—sour cream and onion, jalapeño, or salt and vinegar would all work well.  Snoop was partial to using BBQ chips in the show with Martha. To really get that BBQ chip flavor in the final result, though, don’t be afraid to add a bit more chips to the coating than the recipe calls for. The recipe also called for the use of cornmeal in the batter. Personally, I would leave out the cornmeal because it makes the batter to grainy. A few other adjustments were made as well, like using a cut up whole fryer chicken instead of wings. I also used plain potato chips. To be perfectly honest. I prefer my Grand’s recipe for fried chicken, where she would brine the bird in buttermilk over night in the refrigerator, making for a juicer and more tender chicken.

I would give this recipe a B- overall. The corn meal, as I mentioned before, really doesn’t work in this recipe. The chicken was tasty, by the coating doesn’t adhere very will to the chicken, even after air drying 30 minutes prior to frying.

The recipe below is featured in: “Snoop Dogg’s Fried Chicken Is Game-Changing & You Should Make it Right Now.” From the book, From Crook to Cook by Snoop Dogg, Chronicle Books, 2018.

Serves 6

Ingredients:
For the brine:
1/3 cup granulated sugar
1/3 cup kosher salt
1 bay leaf
1 teaspoon red pepper flakes
Peel of 1 orange

For the chicken:
4 pounds chicken wings
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup crushed potato chips
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon baking powder
2 teaspoons cracked black pepper
2 teaspoons salt, plus more for seasoning
2 cups buttermilk
1 quart canola oil

Hot sauce, for serving (optional)

Directions:
For the brine:
Fill a large pot with 5 cups of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from the heat and let cool.

Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10 to 12 hours, and up to 24 hours.
3. Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.

For the chicken:
To batter the chicken: In a large bowl, stir together the flour, cornmeal, crushed potato chips, garlic powder, cayenne, baking powder, black pepper, and salt until combined. Transfer to a large shallow dish. Place another large shallow dish next to the flour mixture and add the buttermilk to it. Place a wire rack or pan next to the two dishes; this will be where you set your battered chicken.

Take one wing and submerge it in the buttermilk. Lift and let any excess drip back into the dish. Roll the wing in the flour mixture, coating it completely. Place the battered chicken wing on the wire rack or pan and repeat with the remaining wings.

Let the wings dry for 20 to 30 minutes before frying.

To fry the chicken: In a large Dutch oven over medium heat, heat the canola oil to 350°F. Place a wire rack over a plate or line a pan with brown paper and set aside.

Working in batches, carefully add the chicken wings to the hot oil, careful not to crowd, otherwise they’ll become greasy. Once the chicken is added, the oil’s temperature will drop to between 300°F to 320°F. Watch and adjust the heat to maintain a consistent 350°F temperature.

Fry the wings for 8 to 10 minutes, or until golden. If the chicken is getting too dark, lower the heat. Once the chicken is done, remove each piece with tongs and transfer to the prepared rack or pan to drain. Sprinkle generously with salt.

Let the oil come back to temperature before adding the next batch; repeat with the remaining chicken.

Serve the wings with plenty of hot sauce (if using) or over buttermilk waffles, hot or cold, however you like them.

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Rosemary Garlic Roasted Chicken

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Serves 4

Ingredients:
2 1/2 cups buttermilk
2 tablespoons extra-virgin olive oil
8 skin-on, chicken thighs
Kosher salt, to taste
Freshly ground pepper, to taste
3 heads garlic
4 to 6 sprigs fresh rosemary
8 slices sourdough bread, toasted
2 tablespoons white wine vinegar

Directions:
To marinate the chicken, add the buttermilk  to a large bowl, followed by the  chicken, Cover with plastic wrap and place in the refrigerator for 30 minutes. Allow the chicken to marinate  overnight for best results.

Heat the oven to 425 º F.

Heat the olive oil in a large cast iron skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken thigh. Add the vinegar to the skillet and scrape up any fond ( browned bits) with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Cook’s Notes:
You can squeeze the garlic out of its skin and spread on the chicken or bread.

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Pancakes with Roasted Strawberries

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If you like strawberry shortcakes, then you will love this short stack of buttermilk pancakes topped with caramelized strawberries and crunchy almonds and drizzles of butter and syrup. Add bacon or breakfast sausage links for the perfect combination of sweet and savory and serve them up for a spectacular brunch.

Makes Twelve 4-inch Pancakes

Ingredients:
For the roasted strawberries:
1 pound strawberries, hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise

For the pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds

Directions:
To Roast the strawberries:Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.

To Make the pancakes:Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

Cook’s Notes:
Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven.

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