Buttermilk Fried Chicken

A Simply Indulgent Meal

I try to eat healthy . . . most of the time. Really, I do. Even though I believe in using real butter and I’m not afraid of white flour or sugar, I serve the Do-Little Tribe a lot of fruits and vegetables. We make our own artisan bread. All of the beef we use is free range and grass fed. But sometimes, a person needs something indulgent. What is more indulgent than fried chicken? Not the kind you get at the local grocery store deli. Not even the kind that you can get from fast food restaurants. (Although I agree that the Colonel puts something in his recipe that causes fortnightly cravings.) I mean the real, soaked-in-buttermilk, dredged-in-flour, fried-in-oil chicken. That is why I love this recipe. Because it’s simple to make, but indulgently delicious. Plus, I am in love with the DeLonghi premium deep fryer  my mother-in-law gave me for Christmas. I use it every chance I get.  It has so many wonderful features, including an electronic thermometer and timer, 3 lb. food capacity and an easy-drain oil system. The bowl is huge and dishwasher safe. (The fewer dishes I wash by hand, the happier I am.) Also, it comes with a lid to reduce splatters. It takes all of the inconvenience out of frying. If you are in the market for a home fryer, I recommend you look into this product. I know this sounds like a paid advertisement, but it’s not. I love this product,

Step One: Start with bone-in, skin-on chicken parts. If you’d like, you can purchase a whole chicken and cut it into pieces yourself. Most grocery stores offer whole, cut up chickens for a comparable price. The southern friend who introduced me to this heavenly recipe recommends dark meat. (I’ve been able to purchase thighs for as little as 88 cents per pound.)

Step Two: Marinate. Place the chicken in a gallon-size ziploc bag and cover with buttermilk (about two cups). The buttermilk has a tenderizing effect. Allow it to soak at least 30 minutes, but as long as 48 hours.

Rotate the bag to ensure the meat is evenly coated with buttermilk

Step Three: Prepare the coating. In another gallon-sized ziploc bag, place flour and seasonings. Zip bag tightly and shake to combine thoroughly.

If you like you chicken a little spicy, you can add a dash of cayenne pepper to the mixture

Step Four: Remove the chicken from the buttermilk.

Step Five: Place the chicken - one piece at a time - in the flour/seasoning mixture, seal the bag and shake to coat.*

*Note: If you prefer your chicken fried “extra crispy,” place the flour coated chicken back in the buttermilk and dredge in the flour a second time.

Step Six: Let chicken rest for 5 - 15 minutes. This step isn’t essential, but it’s smart. Water and oil are not friends. If you let the chicken sit for a few minutes, the meat won’t be as wet and the oil won’t splatter as violently.

Step Seven: Heat the oil. This is the tricky part. If the oil is too hot, the outside gets crispy while the inside remains uncooked (raw chicken = potential health hazard). If the oil is too cool, by the time the inside is cooked, the skin has soaked up to much oil and you are left with meat-shaped grease blobs (yuck). I have found 325 degrees is the magic temperature.

Step Eight: Prepare the oil. I use canola oil in my amazing fryer, but if you find yourself with the use of a fryer, don’t despair, you can use a 12” cast-iron skillet or heavy frying pan. Melt enough vegetable shortening to fill the skillet ⅓ full. Make sure the oil is at a steady 325 degrees before cooking the chicken.

Step Nine: Fry. The wonderful southern woman who taught me to make fried chicken told me to cook it “until it floats . . . then just a little longer”. I have found that 12 - 15 minutes fits that description. If your chicken pieces are on the meaty side, they will take longer to cook. Be sure that the chicken is floating and cooked “a little longer” to ensure no one is served an undercooked piece of chicken.

Step Ten: Enjoy.

An added benefit of this meat preparation is that it is excellent reheated. As long as the reheating is done properly. (By properly I mean the oven, NOT the microwave.) Bake leftover chicken in a 350 degree oven for 10-15 min. Until the chicken is heated thoroughly.

Buttermilk Fried Chicken

3 lbs. bone-in skin-on chicken pieces (I prefer thighs)

2 c. buttermilk

1 c. flour

1 Tbs. Lawry’s Season salt

1 tsp. paprika

1 tsp. pepper

½ tsp. celery salt (I use celery seed if that’s what I have on hand)

canola oil or vegetable shortening

1. Marinate the chicken in buttermilk  for a minimum of 30 min (up to 48 hours).
2. In a large bag combine flour and spices. Shake well to combine.
3. Place the chicken in the flour mixture bag, shake to coat. (For “extra crispy” chicken, dip in buttermilk and dredge in flour a second time.)
4. Let the coated chicken rest 15 min.
5. While the chicken is resting, heat oil to 325 degrees.
6. Fry chicken for 12 - 15 min. until the meat is thoroughly cooked.

Note: I have received NO compensation for any of the opinions offered in this post. I truly love and use the products I write about.

Chocolate Ganche

Two Ingredients Create a Heavenly Companion to Any Cake

Last week, I posted my go-to chocolate cake recipe. What’s cake without frosting? Chocolate cake can be frosted and decorated in many different ways, my favorite is with a simple chocolate ganache.

As my loyal follower (hi Mom!) may have noticed, I am not a fan of complicated recipes that require a lot of ingredients and time. As the mother of six, I don’t have time to drive all over chasing down obscure ingredients. I love delicious food that can be made with few ingredients using a minimum number of dishes. The fewer, the better. However, I don’t believe in sacrificing taste for convenience. That is why I love this ganache recipe. It is made with just two ingredients and so versatile. It can be used as a fancy glaze or a fluffy frosting.

Ganache is made with equal parts chocolate and cream.

For an 8” double-layer cake, I prepare 4 cups of ganache.

Step One: Start with 16 oz. (2 cups) of chocolate. Any chocolate will work, but I get the best results with a high-quality dark chocolate bar. (My favorite is Trader Joe’s Belgian dark chocolate.) Coarsely chop it and place it in a large bowl. Chocolate chips can also be used. No chopping needed.

Chopping a chocolate bar can be tedious. If you are pressed for time, use chocolate chips.

Step Two: Measure two cups of heavy whipping cream. (I prefer to get my cream from a local dairy.) Heat it in a saucepan until it has nearly reached the boiling point (tiny bubbles will begin to form around the edge of the pan). If you’d prefer not to dirty more dishes, you can use the microwave. Heat the cream for 2 minutes.

I love this hormone and preservative-free whipping cream

Step Three: Once the cream is hot, pour it over the chocolate pieces.

I am amazed that three minutes can turn this mess into a gorgeous ganache

Step Four: Wait three minutes.

Step Five: Whisk the mixture until it is completely blended. If you want a beautiful chocolate glaze, wait a few minutes for the ganache to cool slightly, then carefully pour over the cake, smoothing and spreading as you go.

This makes a beautiful glaze

Step Six: For a fluffy frosting, more waiting is necessary. Refrigerate until the mixture is cool to the touch (approximately one hour). Using a hand mixer, beat the ganache on high speed until stiff peaks form.

The whipped ganache

Step Seven: Decorate the cake any way you desire.

As you can see, waiting for the ganache to reach the right temperature is very important.

Let's face it, this looks awful! Because I wasn’t as patient as I should have been when waiting for my ganache to cool to a whip-able temperature, the ganache became a separated mess. Fortunately, it still tasted good. I made this particular cake for teacher appreciation week at school. The cake looked like such a disaster, I knew I couldn't bring it to the luncheon in it's current state. Luckily, I had another trick up my sleeve. This kit kat cake turned my mistake into a jaw-dropping centerpiece. Thank goodness for Pinterest.

All it took was 11 full-sized kit kat bars . . .

I always buy extra candy because some bars invariably break before they make it to the cake

2 cups of mini M&M candies . . .

Trust me on the mini M&Ms large ones look great, but they aren't as fun to eat

Some colored card stock, a few inches of bakers twine and two skewers

Ta Da! Impressive cake. Crisis averted.

Chocolate Cake

This Cake made with pantry staples is so much better than a boxed mix, you’ll never to go back.

The Do-Little Tribe has eight members. Which means a minimum of birthday eight celebrations. Sometimes the birthday and the party are on different days. For some reason, the Tribe members have been able to convince me that each celebration requires a cake. In addition, I volunteer to make birthday cakes for my friends. It seems that I make cake pat least once month. That’s a lot of cake. I’m not always the most efficient time manager and have often been caught the without a cake mix in the house. Luckily, my mother-in-law came to my rescue with a simple and delicious chocolate cake recipe. As an added bonus, my 8 inch round pans are too small for the entire mix, which compels me to make 6 cupcakes every time I bake a cake. Which makes my six little Tribe members very happy. It is made from ingredients I always have on hand, which makes me happy. And - let's face it - when the cook is happy, the food tastes better.

Step One: In a large bowl, combine the dry ingredients (flour, sugar, cocoa, baking powder and salt). Whisking thoroughly.

A wire whisk is the best tool for thoroughly mixing the dry ingredients.

 Step Two: Add milk, oil and hot water. Using an electric mixer, mix for 2 minutes.


Step Three: Add the eggs and vanilla. Mix 2 more minutes.

I am lucky enough to have a supply of organic, farm-fresh eggs.

Step Four: Pour into two well-greased and floured 9” pans or two 8” pans plus 6 cupcakes

The batter will be thinner than a cake mix. Don't worry, the end product will be fantastic.

Step Five: Bake in a 335 degree oven for 30 - 35 minutes (until a toothpick inserted into the middle of the cake comes out clean.)

Step Six: Let cool in the pans 5 min. Turn out of pans and cool completely on wire racks.

Step Seven: Frost with your favorite chocolate icing, ganache or buttercream frosting.

Step Eight: Graciously accept the compliments that are bound to come your way.

If you are using 8" cake pans, be sure to fill 6 cupcake cups first . . . unless you enjoy cleaning your oven.

Chocolate Cake Recipe

2 c. flour

2 c. sugar

1 c. cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 c. oil

1 c. milk

1 c. hot water

2 eggs

1 tsp. vanilla

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Using a wire whisk, mix until combined.
Add the oil, milk and water using an electric mixer, beat on medium speed for 2 min.
Add the eggs and vanilla. Mix for 2 more min.
Pour batter into desired pans. Make sure they have been generously greased and floured.
Bake in a 335 degree oven for 25 - 35 min. (when a toothpick inserted into the middle comes out clean)
Let cool in pan(s) for 5 min before turning on to a wire rack to cool completely.

*Note: This recipe makes one large 9"x13" cake, two 9" round cakes, two 8" round cakes plus 6 cupcakes or 30 - 36 cupcakes.

Lemon-Herb Chicken

Baked or Grilled, this easy marinade and cooking method make this meal a crowd pleaser.

I live in a place that has two seasons: Winter and August. When the weather is warm enough for me to break out flips flops and t-shirts, the last thing I want to do I spend hours in the kitchen. Mealtime - something I spend hours preparing for and thinking about in the winter months - becomes an exercise in speed. I serve quick and easy meals that require a minimum amount of indoor activity. That is why we end up eating a lot of bean burritos and quesadillas. On occasion, the Do-Little Tribe begs for a more substantial meal. When that happens, I turn to a favorite summer staple: Lemon-herb chicken. It is the ideal companion to Perfect Pistachio Pesto

Sadly, this dish requires a little planning. Luckily, not much. Chicken is a great meat to marinate because it soaks up the flavor quickly. I prefer to marinate overnight but when outdoor activities get in the way, 30 minutes is usually enough to make this meal tasty.

It’s amazing what three simple ingredients can do. Counting the marinating time, this meal can be made in less than an hour. Leaving me plenty of time for outdoor fun.

As an added bonus, this meat can be cooked two ways: baked or grilled. I love the smoky flavor of grilled meat. But sometimes grilling isn’t a viable option. When that happens, I cook the chicken in the oven.

Step One: Trim the chicken. Trimming away fat and cutting the breast to an even thickness.

An even thickness will speed cooking and marinating time

Step Two: Add lemon juice and olive oil. Marinate and Wait. At least 30 minutes, no more than 4 hours.

Step Three: Cook. This meat is excellent grilled or baked. Both choices are good ones.

To bake: Place the meat on a baking sheet generously greased with olive oil (this prevents the meat from sticking the the pan). Sprinkle with seasoning mix. Bake 15 min. Turn the meat over sprinkle with more seasoning. Bake an additional 10 - 15 min. (until juices run clear)

To grill: Preheat the grill. When the temperature is above 500 degrees, place the meat on the grill. Sprinkle with seasoning. Cook for 2 min, turn the chicken over. Season the other side, cook for 2 min. more. (This “sears” the meat. Cooking the outside quickly and keeping the juices inside.) Reduce the heat to medium and cook chicken 10 - 12 min. per side.

Step Four:  Let the chicken rest 15 min. before cutting. Enjoy

Two simple ingredients: one great dish

Lemon-Herb Chicken

Serves 4

1 ½ lbs. Boneless, skinless chicken breast

½ c. Lemon juice

2 Tbs. Olive oil

1 ½ tsp. Salt-free seasoning (I prefer Mrs. Dash)

Combine chicken, lemon juice and olive oil in a large zip-top bag. Refrigerate at least 30 minutes.

Place chicken on a sheet generously grease with olive oil. Sprinkle with seasoning. Bake in a 350 degree oven for 15 minutes, turn chicken over, season bake 15 minutes more.

Let meat rest 15 min. before slicing.

Perfect Pesto

I love warm weather. I can’t stand to be cold. I think that is why I spend so much time in the kitchen during the cold months. I bake to stay warm. Once the snow melts, the flowers bloom and the sun shines, I want to be outside. When the weather warms up, my kitchen time is cut short by weeding, swimming, picnics and other outdoor activities. I still want to have delicious food, but it needs to be something that can be quickly made and enjoyed at any temperature. Pesto is the perfect summer food. It can be served hot or cold and the delicious herb flavor is perfect for a summer meal. It can be eaten as a main dish or a side dish for lemon-herb chicken. It is also a great way to use the basil plant that grows inches every day as it basks in the hot sunshine.

Quick, simple and yummy. That’s my kind of meal.

Step One: In a blender or food processor, place 2 cloves of peeled garlic and pulse until finely chopped.

Step Two: Add fresh basil. About 2 ½ c. of tightly compacted leaves and stems (if desired) and parmesan cheese. Blend until finely chopped. Add the nuts. Most recipes call for pine nuts, you can substitute nearly any kind of nut, if you wish. The Do-Little Tribe loves the flavor that roasted, salted pistachios add to the dish.

I use the leaves and some of the stems in my pesto. For best results, use tender, non-woody stems

Step Three: Puree until the ingredients form a paste.

Step Four: With the motor running, pour the olive oil in a steady stream until the mixture is creamy and emulsified.

The finished product 

Step Five: Enjoy

Use right away by mixing it into cooked pasta, spreading it on sandwiches, as a dip, on top of steamed vegetables, or any other way you’d like. Store unused pesto in the refrigerator, tightly covered. Pesto tends to oxidize (like guacamole), The flavor is still excellent even if the color is a little dark.

Pesto Recipe

2 cloves garlic, peeled

2 ½ c. basil

¼ c. parmesan cheese

⅓ c. pistachio nuts

½ c. olive oil

In a food processor or blender, place the garlic and pulse until blended.
Add washed basil leaves and cheese.
Add pistachio nuts.
Blend until a paste forms.
With the motor running, pour the olive oil in a steady stream until the mixture is creamy and emulsified.
Store any unused pesto tightly covered in the refrigerator.