Season the pork chops on both sides with the seasoned salt and pepper and set aside.
For the dredge:
Place half of the flour in a shallow bowl.
Place the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper into another shallow bowl.
In a third shallow bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined.
Working with one pork chop at a time, dip it into the flour, then shake off the excess.
Dip it into the egg and let any excess drip off.
Finally, place it into the saltine mixture and press it in so the coating sticks.
Place the prepared pork chop on a sheet tray and repeat with the remaining pork.
In a large skillet, over medium heat, add the shortening, letting it melt. You want enough to go about ¼ inch up the side of the pan.
Once the oil has reached about 350°F, add the pork chops, not crowding the pan. You may need to cook in batches.
Cook for 4-5 minutes per side until golden brown. An internal temperature should reach 160°F.
Place the cooked pork chop onto a paper towel-lined plate to remove any excess grease. Repeat with the remaining pork chops.
For the gravy:
Reserve ¼ cup of the cooking oil, and wipe out any excess from the pan. Place the oil back into the pan over medium-low heat and add the flour, whisk it in until smooth, and cook for 1 minute.
Slowly stream in the milk while constantly whisking to avoid lumps. Season with salt and pepper and mix it in. Taste and adjust seasoning if necessary.
lard (I prefer lard but you could use vegetable shortening or oil)
For the sawmill (white) gravy:
¼ cup all-purpose flour
1 ½ to 2 cups whole milk
salt and pepper, to taste
Instructions
If your 6 cubed steaks are more than 1/2” thick, you’ll want to pound it out with a meat mallet until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and freshly ground black pepper, to taste.
On a plate or shallow bowl add 1/2 cup all purpose flour, set aside. In a second shallow bowl, whisk together 2 large eggs and 1/3 cup milk
In a third shallow bowl, mix 25 saltine crackers, crushed, 1/2 cup all purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper or paprika (if using.)
Dredge cubed steak in flour, then dip in egg mixture and then finally coat with saltine cracker mixture.
Continue the same procedure for the rest of the steaks and place them on a large baking sheet.
Heat about 1/2-inch lard in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening or lard for these but use the oil you prefer. Cook steak in 2 batches for about 5 minutes per side. Continue with the rest of the steaks.
Remove steaks to a paper towel-lined baking sheet to drain excess oil.
1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 Tablespoons hot sauce
2 cup all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper
peanut oil (for frying)
flaked salt (for serving, optional)
Instructions
Place 1 whole chicken, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.
Add 2 cups buttermilk and 2 Tablespoons hot sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F – you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly.Also, if using a cast iron skillet, please remember it holds heat very well so it is easy for it to get too hot so please monitor closely.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don’t add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
8 pieces bone-in chicken, preferably drumsticks and thighs
1 tablespoons plus 1 1/2 teaspoons kosher salt, divided
1 tablespoon plus 1 1/2 teaspoons smoked paprika
1 tablespoon ground white pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons celery salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground mustard
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup buttermilk
2 large egg whites
2 tablespoons vodka or other neutral spirit
2 quarts peanut or vegetable oil, for deep frying
Equipment
Measuring cups and spoons
Large and medium bowls
2 wire racks
2 rimmed baking sheets
Tongs, preferably long
Whisk
Candy or deep-fry thermometer
Instant-read thermometer
Paper towels
Large Dutch oven
Instructions
Salt the chicken. Place 8 bone-in chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Let sit at room temperature for 30 minutes or cover loosely and refrigerate overnight.
Make the seasoning blend. Place 1 tablespoon plus 1 1/2 teaspoons smoked paprika, 1 tablespoon ground white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground mustard, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano in a large bowl and stir to combine.
Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 3 tablespoons).
Set up a dredging station. Add 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons kosher salt to the remaining spice mixture in the bowl and whisk to combine. Place 1 cup buttermilk, 2 large egg whites, and 2 tablespoons vodka in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.
Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don’t worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.
Set the coating. Place the coated chicken on the rack. Let sit at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil for the coating to set up.
Set up for frying. Meanwhile, place 2 quarts vegetable or peanut oil in a large Dutch oven and heat on medium-high heat until 350°F. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire rack; this will be your cooling station.
Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to flip or rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes total.
Gather all ingredients.Dotdash Meredith Food Studios
Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl.Dotdash Meredith Food Studios
Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.Dotdash Meredith Food Studios
Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.Dotdash Meredith Food Studios
Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Dotdash Meredith Food Studios
Transfer to a paper towel-lined plate to drain. Enjoy!
Add oil to a medium skillet over medium low heat. Add the panko and ½ teaspoon salt.
Toast panko for about 4 minutes or until just golden, stirring every 30 seconds to evenly brown. Transfer crumbs to a plate.
Cut chicken into ¾-inch cubes (about the size of a small dice), season with ¼ teaspoon salt and pepper, to taste, then set up your dredging station. You should have about 60 cubes.
1/2 cup Katakuriko potato starch (enough to cover all the chicken)
Vegetable oil amount depends on the size of your pan or fryer
marinade
2 tbsp Sake
2 tbsp Soy sauce
1/2 tbsp Minced ginger
1/2 tbsp Minced garlic
Instructions
Cut the chicken meat into mini bite sized pieces.
Mix sake, soy sauce, ginger and garlic all together in a ziplock bag.
Add the chicken to the bag and massage the bag. Marinate the chicken in the bag and leave it aside for about 20 minutes.
Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.
Fill a deep saucepan with the cooking oil (or an electric deep fryer, which is what I used) about ⅔ full and heat to about 180 c degree. Dip a chopstick into the oil and if tiny bubbles form at the bottom of the pan, then it is ready to deep fry the meat.
Cook the chicken meat until the outside is golden brown and crispy.
Take the chicken out and leave it on a plate with a paper towels placed under it and over it to absorb the excess oil.
Serve with any condiments you like, such as lemon, mayo, or salt and pepper.
1.5 lbs boneless chicken thighs or breasts, diced into bite-sized pieces
1/2 cup full-fat coconut milk (or any non-dairy milk but the full-fat coconut milk is creamier!)
2 cloves garlic, minced or garlic powder
1/4 teaspoon black pepper
Sea salt to taste
For the coating:
1 bag of Trader Joe’s Organic Corn Chips, crushed up into panko consistency (like healthier Fritos – you can also use crushed crackers too!)
2/3 cup tapioca or arrowroot flour
2 eggs, lightly beaten
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt and black pepper to taste
Instructions
Preheat oven to 375 degrees
In a large bowl, mix together the chicken, milk and spices and cover with foil or wrap and allow the chicken to marinate for about 1-2 hours (you can leave overnight)
Take out 3 shallow bowls and in 1 add the crushed chips/crackers, another eggs and the other tapioca and spices
Dip each piece of chicken in the tapioca mixture then egg (allowing excess to drip off) then the crushed chips last
Add each piece of chicken to a lined baking sheet and bake in oven for about 25 minutes (I flipped
