I have to say, I am really enjoying Food Network’s The Kitchen. I was skeptical at first. I wasn’t sure how the format and casting was really going to work out. But they’re 10 seasons in and it seems there’s no stopping! I enjoy watching the interactions between the different chef personalities and The Kitchen joined my DVR queue. Earlier this year they did a Southern Comforts show.
On that show, we watched Katie Lee make fried chicken. Fried chicken is one of those dishes I thought I’d never end up being brave enough to do at home. But after listening to Katie’s tips and watching her do it I couldn’t stop dreaming about it. It’s her use of hot sauce that had me.
I decided to give it a shot. So of course I had to share it on Instagram and Twitter. And could you believe my amazement when Katie Lee herself (or maybe one of her people, I don’t know) replied to me!? If I didn’t love The Kitchen cast already, I just loved them even more. We’ve had Twitter interactions with Jeff Mauro, too! Cue the star-struck squeals of excitement. My husband and I are huge fans of Jeff because he’s a Cross-Fitter, from Chicago, and we love his sense of humor. To be friends with The Kitchen family could probably go on my bucket list, but it’s an item that would never get a check mark, so I’ll leave it there in dream land.
Back to the chicken.
This chicken was perfect! Incredibly crispy and still juicy. Part of the draw was the dual cook method of fryer and oven. Doing so prevents the crust from burning before the chicken is fully cooked. If you’re a newbie to frying chicken like I am, don’t be scared. Give this recipe a try.
- 2-3 lb bone-in, skin-on chicken pieces (I used just drumsticks)
- 1 tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
- 3 eggs
- 1/2 C hot sauce
- 1/2 C buttermilk
- oil for frying (I used canola oil)
- 2 1/2 C flour
- In a small bowl, combine salt, pepper, and garlic powder. Season chicken on both sides.
- In a large bowl, whisk together the eggs, hot sauce, and buttermilk. Add the chicken and toss to coat. Cover and refrigerate 2-4 hours.
- Heat oil in a Dutch oven to 350 degrees F.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with a wire rack.
- Remove chicken from the marinade. Dredge in flour.
- Working in batches, fry the chicken in the hot oil, covered, for 5 minutes. Flip the chicken and cook, uncovered, another 5 minutes. Place chicken on the prepared baking sheet. Repeat until all chicken is fried.
- Bake fried chicken 10 minutes, until fully cooked.
*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/fried-chicken.html*
Welcome to day two of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla.
Today’s recipe is the “hottest” one on my menu. I am highlighting the Garlic Goodness hot sauce created by the Intensity Academy. There is so much flavor in this hot sauce – if you like garlic and you like a bit of heat do yourself a favor and order a bottle of this garlicky goodness. And then use it to make some wings!
I’d never made wings at home before and it’s something that I’ve always wanted to try yet was always too intimidated to do. Having to break up the wings made me nervous. When we were living in Florida, Stuart’s amazing friend, coworker, and adventurer teammate made the best buffalo wings. And now that we’re in Ohio I’m out of luck and need to make the wings myself! I’d watched David break down the wings enough times to feel confident that I could give it a shot. (That didn’t stop me from asking the butcher at Kroger if he could break them up for me. Apparently it’s against the law for them to process the packaged chicken any further. Boo.)
David does it right – he fries the wings then tosses them in buffalo sauce. I opted to bake my wings. I could pretend it’s so they’re healthier but really, it’s because I’m lazy and don’t want to deal with a pot of hot oil. To tell you the truth, these baked wings can’t compare to the fried version but I would definitely do them again! What I liked about the method I found for baking wings was that these wings get tossed in the sauce before they make their way under the boiler then brushed with extra hot sauce when they’re hot out of the oven. This method of baking the wings ensures that they’re full of flavor and still have that sauciness you associate with fried wings. (If you want extra sauciness, divide the sauce in half, toss the wings in one half of the sauce before baking and then toss the wings in the other half when they’re fully cooked. To do this with the Garlic Goodness you’ll need to buy two bottles or make half of the wings.) Feel free to fry the wings if you wish and toss them in this garlicky goodness.
Garlicky Hot Wings
- 6 chicken wings, tips removed and wings split to give 12 pieces
- 1/2 C garlic hot sauce
- 6 tbsp butter
- Remove wings from the refrigerator and place in a bowl or resealable plastic bag.
- Melt butter in a small saucepan over medium heat. Remove from heat and whisk in the hot sauce and a pinch of kosher salt.
- Pour sauce over wings and toss to coat completely. Allow wings to marinate at room temperature for 20 minutes.
- Preheat broiler to high. Line a rimmed baking sheet with aluminum foil.
- Place wings on baking sheet, shake off some of the marinade, and broil 12 minutes. Flip and broil another 12 minutes.
- Melt 1/2 tbsp butter and mix with 1 tbsp hot sauce. Brush cooked wings. Serve hot.
*This recipe is adapted from http://www.thekitchn.com/how-to-make-buffalo-wings-in-the-oven-cooking-lessons-from-the-kitchn-211577*
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:
Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own
Today marks day five of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla! Hopefully you followed yesterday even though I took a mini break from the event to celebrate my brother-in-law’s birthday. If you didn’t, follow this link to Camilla’s page to check out the wonderful tailgating displays from day four’s tailgating spread.
For my birthday this year we went to my parents’ lake house in Lake Geneva, WI. While we were there we had a huge “meet and greet” for the family to come on out to the lake and see the newest addition to the family, my son Wesley. The rain stayed away and we had a wonderful time in the backyard with food and drinks. A family tailgate, if you will!
One of my cousins brought a dip over that I’d never had before. It was a cold corn dip with shredded cheddar cheese. She told me the list of ingredients and I knew I would have to try and recreate it for #10DaysofTailgate. The ingredient list included cayenne pepper – but I knew that I would be spicing my dip up with a different secret weapon – Carrot Karma hot sauce by the Intensity Academy.
When I discovered that I’d be receiving a bottle of carrot based hot sauce, the first question out of my aunt’s mouth was “How do you make hot sauce of out carrots?!” I can’t answer that question, but I do know that the Intensity Academy uses all natural ingredients. Their philosophy is “Through the perfect karma of good foods, one meets the Perfect Guru, whose taste is intense.” The level of heat in this hot sauce is perfect, it’s mild enough for people afraid of spicy foods yet lends perfect flavor for that little somethin’ somethin’. And when people ask you, “What is that?” you’ll be able to surprise them with a reply of “carrot hot sauce!”
Corn and Cheddar Dip
- 1 can (15.25 oz) Southwest Corn with Poblano and Red Peppers, drained
- 1 1/2 C shredded mild cheddar cheese
- 3 scallions, chopped
- 1/8 C mayonnaise
- 1/8 C sour cream
- 1 – 1 1/4 tsp Carrot Karma Hot Sauce (depending on your heat preference)
- 1/4 tsp salt
- In a large bowl gently stir together corn, cheese, and scallions.
- In a small bowl whisk together mayonnaise, sour cream, hot sauce, and salt. Add more hot sauce to taste.
- Pour mayo mixture over corn mixture and gently mix until combined. Keep refrigerated until ready to serve. Remix dip to break it up before serving.
- Serve with your favorite tortilla chips.
Thank you Michele for sponsoring our event.
Disclaimer: I was provided a bottle of Carrot Karma hot sauce through this event, however all opinions and statements are my own.
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today: