Fry Bread – Dinner and Dessert

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 cups oil for frying, or as needed

DIRECTIONS
1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
2. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
3. Heat oil in a deep skillet over high heat. Oil should be about 1 1/2 inches deep.
4. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

FRY BREAD TACOS

INGREDIENTS
fry breads
1 pound taco meat
refried beans
cheese, shredded
lettuce, chopped
tomatoes, chopped

DIRECTIONS
1. Top fry bread with beans, taco meat, cheese, lettuce and tomato or your favorite taco toppings.


FRY BREAD SOPAPILLAS

INGREDIENTS
fry breads
sugar
cinnamon
honey
jam

DIRECTIONS
1. Sprinkle fry bread with cinnamon and sugar and top with honey or jam.

Fried Chicken

2 pounds chicken bone in skin on
2 cups buttermilk
3 tbsp hot sauce
1/2 cup flour
1 tsp cayenne
1 tsp pepper
1 tsp salt
1 tsp garlic powder
a whole fucking lot of oil

In large zip lock mix buttermilk and hot sauce. You want the milk to turn pink. Add chicken and marinate refrigerated for up to 5 hours, at least a half hour. Combine flour and seasonings on plate and set aside. Heat about 3/4 of an inch of oil in a deep skillet. You want to cover at least half of the chicken. Keep in mind when you add the chicken the oil will rise, make sure the pan is deep enough to compensate for that. Heat the oil over medium heat until it starts to ripple. I like my oil not screaming hot otherwise it will burn the outside and leave the inside raw. Remove the chicken from the fridge and allow it to warm to room temperature. Dredge each piece of chicken into the flour. I like to add a bit of the flour to the oil and see if it starts SLOWLY bubbling. If so, toss in the chicken. Cook until that side begins to turn golden brown (about 8-10 minutes) and then flip. Once the other side is brown cut open the largest piece to make sure the juice runs clear. Remove and drain on a paper towel. Serve and enjoy.

I know this is gory, but a great way to know when to flip it the first time is when you see blood start to run out of the top, that means the center is cookin! Also, if you notice the outside cooking faster then the inside, toss the chicken covered in the oven for about 10 minutes at 500 and it will even right out!

Lightly dredge it, don't go soaking it or you get bread crumb like texture

Printable version below click to enlarge

Fried Fish Tacos

INGREDIENTS
vegetable oil for frying
1 pound talapia fillets
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup beer
1/2 teaspoon hot sauce
2 teaspoons garlic powder
2 cups cabbage, shredded
1 lime
tortillas

DIRECTIONS
1. Heat the oil in a deep fryer or in a large saucepan.
2. In a large mixing bowl mix 1 cup of the flour, the baking powder, salt and cayenne pepper. Add the oil, beer, and hot sauce. Stir until smooth.
3. Cut each fillet into 1 1/2-inch strips. In a small bowl combine the remaining 1/2 cup flour with the garlic powder. Cover the fish in the seasoned flour. Then place each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl.
4. Fry the fish in the hot oil until it is golden brown and crispy, 4 to 5 minutes. Remove the fish and drain on a paper towel.
5. Serve tacos with fresh lime juice and topped with shredded cabbage and hot sauce.

Shitake Mushroom Risotto Cakes

INGREDIENTS
1 box shitake mushroom risotto
1/2 cup parmesan cheese
1/4 cup fresh basil, chopped
2 eggs, beaten
flour
garlic and herb breadcrumbs
olive oil


DIRECTIONS
1. Make risotto according to directions on box.
2. After it is done, stir cheese and basil into risotto.
3. Refrigerate risotto for about an hour. You want the risotto to be completely chilled, it will make it easier to work with.
4. Form risotto into small patties.


5. Take each patty and coat it with flour, coat with the egg wash, and then coat with breadcrumbs.
6. On medium heat olive oil, and cook each patty until brown on each side, about 2-4 minutes.
7. Cool on paper towel and pat to remove excess oil. Serve. Can be reheated in oven.

Chicken Kiev

INGREDIENTS
Vegetable oil
4 chicken breast boneless, skinless
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 cloves of garlic, minced
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
1 lemon
Salt
Pepper Plain
Toothpicks

DIRECTIONS
1. Flatten chicken breasts with meat mallet between sheets of plastic wrap until about 1/4" thickness.
2. Combine herbs and garlic in small bowl.
3. Cut 4 (1 1/2 tablespoons) pieces of cold butter and roll each piece in the herb garlic mixture.
4. In three separate bowls, set out flour, beaten eggs with a splash of cold water and bread crumbs.
5. Squeeze a lemon juice over chicken breasts. Season chicken with salt and pepper.
6. Place an herb-covered piece of butter on each piece of chicken.
7. Wrap and roll chicken breasts tightly up and over the butter cubes. Secure stuffed chicken with toothpicks.
8. Roll stuffed breasts in flour, then egg, then bread crumbs.
9. Put about an inch and a half of vegetable oil in a large skillet, heat over medium high heat.
10. Fry chicken 7 to 8 minutes on each side until deep golden brown all over.

General Chicken

INGREDIENTS
1 1/2 lb chicken breast cubed
3 eggs
1/2 cup cornstarch, plus
4 teaspoons cornstarch
10 dried chili pods (more or less to taste)
3 tablespoons rice vinegar
4 tablespoons white rice wine
6 tablespoons sugar
6 tablespoons soy sauce
Peanut oil

DIRECTIONS
1. In a large bowl, mix the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 4 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat. Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze.

* I like things HOT so probably used about 20 chili pods, use less to make it not as spicy.

Shannons fried chicken

This is good fried chicken but you need to have some patience. This is one of the times you need to learn about the medium LOW function on your stove!

6- Pieces of chicken, bone and skin on
3/4 cup- Flour
2-3 cups- Vegetable oil
3 cups- Buttermilk
1/4 cup + 3 Tbsp- Tapatio (no it won't be that hot I swear!)
1- Egg
1.5 Tbsp- Salt
1.5 Tbsp- Pepper
1 Tsp- Cayenne pepper
1 Tbsp- Garlic powder
1 Tbsp- Ranch seasoning powder (I got a super good one from a craft fair but that Hidden Valley will do)
1 Tsp- Grill seasoning

In a bag or bowl pour 2 cups buttermilk and tapatio. Season chicken with some salt and pepper and toss in bag. Marinate at least 20 minutes over night is ever better. Pour oil into large pan and preheat to medium low. You want the pan to be at least half way full so you may need to add more or less oil depending on pan size. On a plate put all dry ingredients and mix together. STICK YOUR FINGER IN YOUR FLOUR MIXTURE AND TASTE! You want to be able to taste your seasoning right away. If you can't taste it add a little more of whatever your missing and mix it. Pour remaining cup of butter milk, egg and tapatio onto another plate and beat together till egg is mixed in. Pull chicken from marinade and roll in flour, then roll in new buttermilk mix and back into the flour. Place chicken into oil and let fry for about 10 minutes. You want the oil to slightly sizzle and make a frying sound but not be bubbling and popping that means the heat is too high. Flip after ten minutes and let the other side cook. Repeat the flipping process for about 30-45 minutes until chicken is cooked through (cut it open and make sure the juices are clear not pink). Place on paper towel to drain oil and enjoy!

Also if your in a hurry you can skip the marinating and simply roll the chicken right into the buttermilk and flour it just won't be as tender. Buttermilk is an acid and by marinating you break down the meat some thus getting tender chicken!