The Great Buttermilk Fried Chicken Experiment

Lynn said “Let’s try this buttermilk fried chicken recipe I found online!” and I said “Sure!“. So, the great buttermilk fried chicken experiment began.

Lynn prepared the marinade/batter a night before using an ancient, super secret recipe passed only from one online user to another that we’ll totally share with you in a few. All I know is that it has buttermilk. Anyway, here’s Lynn. *passes the keyboard*

I was actually inspired by this Carolina Crispy Buttermilk Fried Chicken recipe and the Best Buttermilk Fried Chicken Recipe. What I just did was I mixed buttermilk powder in water (because as far as I know, there’s no place where I can get actual butter milk), and then I dumped a load of spices in: thyme, basil, black pepper, and cayenne pepper, and then I added several dashes of garlic powder and onion powder. I poured the mixture in a Ziploc bag and put the chicken pieces in to soak overnight. Yay! Okay, back to Tj. -Lynn

After preparing the batter, time to get down and dirty. Aww yeah.

Here’s what you need to create what I’d like to call the “crispinator”. Flour, onion powder, and some Spanish paprika. The peanut oil is for frying and is to be used a little later, just in case you’re really clueless about what to do in the kitchen.

To prepare the crispinator, pour flour in a bowl, enough to cover all the chicken pieces you’ve prepared the night before. Make sure to crush all the clumped-up flour… because it’s fun.

Season it with onion powder and Spanish paprika. Mix them all together…

…then bury the pieces of chicken in the mixture! Since the chicken pieces were soaked in the batter overnight, the little particles of flour will instinctively recognize how tasty the chicken pieces have become and will then willingly surrender themselves to it for the greater glory.

Voila! The chicken and flour hybrid. Part chicken. Part flour. All food.

Preferably, you’d want to use a deep fryer to cook your chicken/flour hybrids. But, believe us, they’ll cook even with just a generous amount of cooking oil. Be sure that the oil’s hot before dunking the chicken pieces in so their armor of flour wouldn’t fall off.

You’ll know you’re done when they turn golden brown.

I got too excited that I forgot to use the nicer camera to take a picture of the finished product. So, here’s the Instagram photo that I did manage to take:


Sauteed chickpeas

Sauteed chickpeasChickpeas are one of my go-to food items any time I feel like pretending that I’m a healthy eater. They’re good in salads and rice, and hummus is always a joy to eat. I make sure that the hummus I make is especially garlicky, and I could always eat it on its own, even without bread or crackers.

I was feeling hungry the other night, but I didn’t want to eat anything particularly heavy. So I opened up a big can of RAM Garbanzos, tossed the contents into a pan, and then prepared the following:

  • parsley
  • ground coriander
  • a small red onion
  • black pepper

There’s no magic or science to the process. Just heat up the chickpeas in olive oil, toss them around for a bit, then throw in the rest of the ingredients. The result: a simply, yummy, satisfying meal.

Last night’s dinner: pasta salad and sort-of French onion toast

I will be the first to say that there’s really nothing special about the pasta salad I made. It just contained a load of lettuce, arugula, a mixture of farfalle and whole wheat penne, tomatoes, olive oil, cheese, and blue cheese dressing. Pretty good stuff, and I look forward to trying out different pasta salad recipes soon.

Pasta salad

The toast that accompanied the salad was inspired by the French Onion Grilled Cheese Sandwich by Portuguese Girl Cooks.

French onion toast

I sliced up a few pieces of whole wheat baguette and dabbed on some butter. I then cut up a small red onion, heated butter in a pan, tossed the onion in, then liberally doused it with red wine and beef broth. After cooking, I spooned the onion onto the bread and topped it with gruyere. The whole thing was toasted in the oven toaster for a few minutes, and out came some really pretty tasty toast.

Baked apples

Baked applesI backed up some of my websites and one of them was a personal site I had three years ago. This picture was among the files I had. I experimented on a lot of recipes using our oven that time, and I thought it would be fun to bake an apple. The apple was sliced and cored to the best of my ability, sprinkled liberally with cinnamon, nutmeg, and brown sugar, then placed in the oven for, oh, I don’t know, 20 minutes, I believe. I don’t even remember what temperature I used, sadly, but whatever it was, it was enough to make the apple slices very juicy and soft.

Beef stew

Wow, we have not posted for a long time, but we’re back! It’s a new year and we’re looking forward to making and eating more food. Here’s today’s homecooked lunch: beef stew! I actually tried making this a couple of years ago. The result was fairly unsatisfactory, mainly because the whole dish didn’t taste like anything, but the beef was marvelously tender. Fortunately, today’s beef stew kicked that previous stew to the curb.

Beef stew


beef, cut into cubes
beef broth
red wine
Worcestershire sauce
thyme, salt, pepper

Feel free to play around with the amount. I never measure my ingredients and simply toss them all together in the pot or pan, most of the time.

Brown the beef, sprinkling in a bit of salt and pepper; toss in the onions after a few minutes. Prepare the broth by mixing the broth, red wine, Worcestershire sauce, thyme, salt, and pepper in a pot. Dice the potatoes and the carrots. I actually used frozen crinkle cut carrots, but fresh ones would be great.

Heat the broth, then toss in the beef and onions. Boil away for around 10 minutes, then throw in the potatoes and carrots; feel free to add more onions if you’d like. Stir the entire thing, season as you see fit, then cover and let simmer for, oh, however long it takes to achieve nice and tender beef. Enjoy!