Recipes for "fried"

Whisk flour, paprika, and garlic powder together in a shallow bowl. Dredge and thoroughly coat chicken in flour mixture.

Heat oil in a heavy skillet over medium heat. Add and cook chicken, in batches, until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.

Layer chicken, lettuce, and tomato on buns.

Preheat oven to 350 degrees F (175 degrees C).

Place 1/2 cup flour in a small bowl.

Beat egg in a shallow bowl with a fork.

Place 1 cup flour in a bowl; mix in ranch dressing.

Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.

Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.

Bake chicken in the preheated oven until juices run clear, about 10 minutes.

Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.

Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.

Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.

Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.

Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.

Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.

Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.

Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.

Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).

In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Gather all ingredients.

Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.

Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.

Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.

Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.

Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.

Stir hard-cooked eggs into filling.

Heat oil in a deep-fryer to 365 degrees F (180 degrees C).

While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.

Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.

Drain on paper towels. Serve hot.

Cut each plantain into two halves and each half into 3 strips.

Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla over plantains and season with cinnamon. Cover the skillet and cook plantains until browned completely, 5 to 7 minutes per side. Drain plantains on a paper towel-lined plate; sprinkle sugar over plantains.

Preheat oil in a large, deep skillet over medium-high heat.

Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.

Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

Gather all ingredients.

Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high.

While oil is heating, cut hard-cooked eggs in half lengthwise, carefully remove yolks, and place in a small bowl. Using a fork, mash together yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer to a piping bag or zip-top plastic bag. Set aside until ready to use.

Place flour in a small bowl. In another bowl, place beaten eggs. In a third bowl, mix together panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and remaining 1/4 teaspoon salt. Dredge each egg white half in flour, gently shaking to remove excess flour before dipping it in the beaten eggs. Lift egg white half from beaten egg and allow it to drip until excess liquid has fallen off. Finally, dredge in panko bread crumb mixture. Set aside on a clean plate.

Working in 2 batches, fry coated egg whites in hot oil until golden brown, about 30 seconds to 1 minute, adjusting heat as needed to maintain at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.

Pipe egg yolk mixture evenly (about 1 tablespoon each) into center divet in fried eggs. Garnish with chives and paprika. Serve warm with hot sauce.

1. Preheat the oven to 250 degrees F. Place a cooling rack inside a baking sheet.

2. Place the bread slices on a cutting board. Evenly layer the mozzarella and havarti cheese. Add the top piece of bread to make a sandwich.

3. Add the eggs to a shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Working in a line dredge both sides of the sandwich through the eggs and then through the Panko, coating all sides of the sandwich.

3. Heat a few tablespoons olive oil in a large skillet set over medium high heat. When the oil shimmers, place one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the remaining sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes.

lace one sandwich at a time in the skillet and cook for 2-3 minutes, carefully flip and cook another 3-4 minutes, until the cheese is melted and the crust is golden. Remove and place on the prepared baking sheet. Repeat with the

remaining

sandwiches, keeping them warm in the oven as you work. The sandwiches can be kept in the oven for up to 30 minutes.

4. Mix together the honey and pomegranates.

4. Mix

the honey and pomegranates.

5. To serve, slice each sandwich into 4 pieces. Drizzle or dip into the pomegranate honey sauce. Serve with thyme and flaky salt.

Gather the ingredients.

Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.

Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.

Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.

Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.

Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.

Gather all ingredients.

Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets.

Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.

Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag.

Add fillets to the bag, a few at a time, and tumble gently until evenly coated.

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly.

Drain on paper towels.

Serve and enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.

Whisk cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and black pepper together in a shallow dish. Dip catfish fillets in milk. Press into cornmeal mixture and coat liberally; place on the prepared baking sheet. Coat tops of fillets with cooking spray until wet.

Bake in the preheated oven until fillets easily flake with a fork, about 15 minutes.

Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.

Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.

Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.

Heat oil in a large skillet over medium heat.

Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.

Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.

Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.

Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.

Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Gather all ingredients.

Season chicken wings lightly with seasoned salt.

Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.

Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).

Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.

Serve and enjoy!

Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.

Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

Whisk eggs and milk together in another bowl.

Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.

Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.

Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.

Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Set two sheet pans by the stove for you to transfer the meat and vegetables onto.

Place the dried mushrooms into a medium bowl. Add enough hot water to cover the mushrooms. To make sure the mushrooms stay submerged, put a small plate or a smaller bowl into the bowl to push the mushrooms down.

Let the mushrooms soak until the caps are softened, about 30 minutes. Remove the mushrooms from the bowl; trim off the stems and thinly slice the caps and set aside. You can reserve the soaking liquid and stems for mushroom stock to use another time.

Simply Recipes / Uyen Luu

Cut the pork against the grain into 1/4-inch thick 2 1/2 to 3-inch long matchsticks and put them into a medium bowl. Add the cornstarch, sugar, sesame oil, soy sauce, and wine, if using, and massage the ingredients into the pork, using your hands. Set aside to let marinate for 10 to 15 minutes.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In large nonstick skillet over medium-high heat, add 2 tablespoons of oil. When hot, add the pork and toss to coat with oil.

Cook, tossing occasionally, until the pork just turns white, about 2 minutes. Some browning is okay. Transfer the pork to one of the sheet pans and spread into a thin layer to cool, leaving space for the carrots.

Simply Recipes / Uyen Luu

In the same skillet used to cook the pork, add 1 1/2 teaspoons of oil, the carrots, and 1/2 teaspoon of salt. Cook, tossing often, until the carrots are just starting to wilt, about 1 minute. Transfer the carrots to the sheet pan with the pork, to let cool.

In the same skillet used to cook the carrots, add 1 tablespoon of oil, the napa cabbage, and the remaining 1/2 teaspoon of salt. Cook, tossing often, until the napa leaves wilt but the ribs still have some bite, 1-2 minutes. Don’t overcook the cabbage as it will get soggy. Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.

Once the pork and vegetables are at room temperature, combine them onto one sheet pan. Add the oyster sauce, mushrooms, scallions, and ginger and use tongs or your hands to toss to mix well. Spread the mixture out into an even layer and chill in the refrigerator for 1 hour. The filling will be easier to work with once chilled.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.

Place a cutting board directly in front of you. Line two clean sheet pans with parchment paper and set to the side. Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator.

Open the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel. Set the egg wash and a small brush (unless you’re using your finger) and a damp clean kitchen towel by the board.

Wrapping spring rolls is basically like wrapping burritos. Place one spring roll wrapper on the board in front of you with the corners facing 3, 6, 9 and 12 o’clock. Scoop a heaping tablespoonful of the filling about 2 inches above the corner closest to you. Form the filling into a 3-inch long horizontal log.

Fold the corner of the wrapper closest to you over the filling, then pull it towards you so it’s taut. Roll the cylinder tightly towards the corner opposite of you in one complete rotation. Fold both the right and left sides of the wrapper over the filling. Try to keep the sides parallel. Roll the cylinder toward the opposite corner for about 2 more rotations. The shape in front of you should look like an open envelope.

Using a pastry brush or your finger, brush the egg wash on the exposed corner and then tightly roll the cylinder up to the end of the wrapper to seal it. Set the spring roll aside on one of the prepared sheet pans.

Repeat wrapping spring rolls until all of the filling and wrappers are used up—don’t forget the remaining filling in the fridge. Keep the assembled spring rolls covered with a sheet of plastic wrap or a damp, clean kitchen towel.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Fit a sheet pan with a wire rack or line it with paper towels.

Fill a medium Dutch oven or other small wide heavy pot with the remaining oil. Attach a deep-fry thermometer onto the side of the pot. Heat the oil over medium-high heat until the thermometer reads 375°F.

Working in 3 or 4 batches, gently slide the spring rolls into the hot oil. Cook, stirring occasionally with a spider or large slotted spoon to make sure that all sides are cooking evenly, until the spring rolls are golden brown, 1 1/2-2 minutes. They will continue to darken when they come out of the oil so don’t let them get too dark.

Keep an eye on the thermometer and adjust the heat as necessary to keep the oil between 350°F and 375°F. Let the oil come up to 375°F before cooking another batch. Repeat until all of the spring rolls are cooked.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Stack the spring rolls onto plates and serve with the vinegar or a dipping sauce of your choice.

Did you love this recipe? Give us some stars below!

Simply Recipes / Uyen Luu

Check calamari for breaks and slice into 1/8- to 1/4-inch rings.

Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.

Toss calamari rings in plain flour. Move to egg mixture and thoroughly coat. Move to seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.

Submerge floured calamari in hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning.

Add parsley and lemon wedge for garnish.

Gather all ingredients.

Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.

Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.

Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.

Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.

Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.

Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.

Transfer chicken-rice mixture to a large serving plate.

Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.

Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle with flour. Set aside until ready to use.

In a large bowl or gallon storage bag, combine the buttermilk, 1 1/2 tablespoons crushed chilies, 1 teaspoon smoked paprika, 1 1/2 teaspoons granulated garlic, ground mustard, celery seed, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Add the chicken and toss to coat in the marinade. Once everything is combined, store in the fridge to marinate for at least 2 to 4 hours, or up to overnight.

Simply Recipes / Alison Bickel

In a large bowl, combine the flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture. Using a dough cutter, cut the pieces of butter into the flour. This can be achieved by using a rocking motion with the dough cutter or by using your fingertips to break up the butter into smaller pieces. The butter should resemble a coarse meal.

Simply Recipes / Alison Bickel

Create a well in the center of the flour mixture and pour in the buttermilk. Fold the mixture together with a large spoon, or rubber spatula until it comes together into a shaggy, crumbly mixture. Be sure not to overwork the dough.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Transfer the mixture to a lightly floured surface. Press the dough together with your hands until the dough is compacted together and no longer shaggy. Form the dough into a square, then roll out the dough into a 3/4-inch thick square. Fold the dough in half four to six times, while lightly patting the dough down with your hands. This will help to create layers in the biscuit. Roll out the dough into a 8-inch square.

Simply Recipes / Alison Bickel

Using a 3 3/4 to 4 inch round biscuit cutter or ramekin dipped in flour, cut the dough without twisting the cutter, flouring the cutter between each cut. Gently press together the remaining dough and form it into a square. Roll out the remaining dough and follow the same step with the next pieces. Once all of the biscuits are cut, place them onto the baking sheet with parchment and sprinkled flour. Be sure to space the biscuits out 1 1/2 inches apart.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Place into the freezer for 10 minutes to cool.

Then, using a pastry brush, brush the biscuits with butter. Bake for 20 minutes, or until golden brown.

Once you’re ready to fry the chicken, place a large Dutch oven or heavy bottomed pan over medium heat and pour the vegetable oil in until it is about 3/4 inches deep. Using a thermometer, heat  the oil until it reaches 350°F.

Set up two baking sheets with wire racks (one should be covered with paper towel for when you are ready to fry). Set aside until ready to use.

In the meantime, combine the flour, remaining crushed chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.

Simply Recipes / Alison Bickel

Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. As you coat each piece of chicken, transfer onto the baking sheet with the wire rack, to prevent the coating from coming off.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Preheat oven to warm, in preparation of the cooked fried chicken. Once the oil reaches 350°F place three to four pieces of chicken into the pan, you’ll have to cook the chicken in batches. Once the chicken is in the oil, the temperature will drop slightly, raise the heat, and closely monitor the oil temperature.

Fry the chicken for 14 to 16 minutes, turning each piece about halfway through. Cook until the chicken reaches an internal temperature of 165°F and the outer chicken is golden brown and crispy.

Remove the chicken from the oil and place onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili. Place the first batch of chicken into the warm oven.

Repeat with remaining chicken.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Cut the biscuits in half. Place the cooked chicken onto the bottom piece of a biscuit and top with chopped chives, honey, and pickled vegetables. Top each sandwich with the top biscuit piece and serve immediately.

Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.

Marinate at least 8 hours and up to 24 in the refrigerator.

Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.

A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.

Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F. Remember when working with hot oil, always have a pan lid close by, just in case of grease fire.

Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs. When done, the meat should register 165°F in the thickest part using a digital thermometer.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or a platter layered with paper towels for the excess oil to drain. Serve warm.

Did you love the recipe? Give us some stars and leave a comment below!

Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Cover and marinate overnight (at least 8 hours).

Place chicken pieces in a colander and drain the excess buttermilk mixture.

In a large sturdy paper or plastic bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper. Place chicken pieces into bag with flour mixture and shake until thoroughly coated.

Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.

Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10 to 12 minutes, until golden brown, and then use metal tongs to turn the pieces over and fry for another 10 to 12 minutes, until golden brown. Cook about 5 pieces at a time, making sure not to crowd the pan. Repeat until all the pieces are cooked.

Be careful to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the batter, about 300° to 325°F.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Let cool about 10 to 15 minutes before serving.

Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.

Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.

Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).

Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

Place the raw chicken in a large bowl. Add the garlic, onion, oyster sauce, black pepper, salt, seasoning mix, egg, and cornstarch. Stir until the chicken is evenly coated.

Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks. Continue to fry the chicken until the skin is golden brown and crispy. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat. Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.

Preheat the oven to 350 degrees F (175 degrees C).

Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put bread crumbs in another shallow plate or bowl and beat eggs in another bowl.

Dredge chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated.

Pour oil into a large baking dish; add the breaded chicken thighs and sprinkle with paprika to taste.

Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from the oven and drain on paper towels.

Serve hot and enjoy!

Gather all ingredients.

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.

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.

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.

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).

Transfer to a paper towel-lined plate to drain. Enjoy!

Gather all ingredients.

Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.

Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).

While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.

Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.

Increase oil temperature to 375 degrees F (190 degrees C).

Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.

Enjoy!

Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.

Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Drain fried chicken on paper towels and keep warm in an oven until ready to serve.

Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.

Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.

Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.

Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.

Line 2 baking trays with aluminum foil; set aside.

Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.

Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Dredge chicken breasts in flour once more; shake off excess.

Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.

Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).

Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.

Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.

Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.

Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.

Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.

Whisk buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.

Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

Combine flour, baking powder, garlic powder, onion powder, remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix thoroughly.

Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.

Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.

Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear, about 15 to 18 minutes per batch. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.

Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.

Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.

Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).

Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.

Place crackers in a resealable plastic bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.

Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.

Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

Prepare the breading station: Place flour in a shallow bowl. Place eggs and water in a second shallow bowl. Place bread crumbs in a third shallow bowl, and mix in ground black pepper and cayenne pepper.

Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack.

Make the dipping sauce: Combine mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce in a small bowl. Mix well, and serve with chicken.

In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.

Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.

In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.

You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear.

Enjoy!

Gather all ingredients.

Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.

Whisk egg and milk together in a shallow dish until blended.

Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.

Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.

Serve with your choice of dip. Enjoy!

Heat shortening in a large, cast iron skillet over medium-high heat.

Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.

Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Gather all ingredients.

Place chicken into a resealable plastic bag and pour in hot sauce.

Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.

Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.

Add the marinated drumsticks, seal the bag, and shake to coat.

Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.

Pour 2 inches of oil into a heavy pot and heat over medium heat.

Working in batches, drop batter by the tablespoon into hot oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

Cut each banana half into 3 or 4 pieces.

Mix sugar and cinnamon together in a shallow bowl. Set aside.

Melt butter in a skillet over medium-low heat. Add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate.

Press fried banana slices into cinnamon sugar, one at a time, until evenly coated.

Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.

Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

Place the zucchini on a cutting board and use a sharp knife to trim the ends off. Slice the zucchini into 1/2-inch rounds.

In a shallow bowl or pie pan, stir together the flour, salt, and black pepper. In a separate shallow bowl or pie pan, whisk the eggs until the yolks and whites are combined. In a third shallow bowl or pie pan, stir the Panko and Parmesan together. This will be your assembly line to bread the zucchini.

Working with 4 to 5 rounds at a time, use your hands or a fork to coat them in flour, shaking off the excess. Then, dip them into the egg, allowing excess to drip off. Finally, evenly dredge them in the breadcrumbs. Transfer the breaded zucchini onto a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really stick to the zucchini.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

You can keep the fried zucchini warm in the oven as you fry them in batches. Set a wire rack on a baking sheet. You’ll place the fried zucchini on it.

In a large (10-inch) heavy-bottomed skillet over medium heat, heat the oil to 350ºF—use a fryer or instant read thermometer. The oil should go 1/2 inch up the side of the skillet.

Fry 6 to 8 rounds at a time, making sure they aren’t too crowded in the skillet, for 2 to 3 minutes on each side. They will turn deep, golden brown. The exact cook time depends on the temperature of the oil. Adjust the heat as necessary to keep the oil at an even temperature.

Transfer the fried zucchini onto the prepared wire rack and keep them warm in the oven while you fry the remaining.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Transfer the fried zucchini onto a serving platter. Sprinkle with chopped parsley and flaky sea salt, and serve with lemon wedges for squeezing on top.

Leftovers won’t stay crispy. You can refrigerate them for a couple of days, tightly covered. Reheat them for about 10 minutes in a 400ºF oven.

Did you love the recipe? Let us know with a rating and review!

Gather all ingredients.

Scoop ice cream into eight 1/2-cup-sized balls.

Place on a baking sheet and freeze until firm, about 1 hour.

Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.

Roll ice cream balls in egg whites.

Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.

Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.

Drain quickly on paper towels and serve immediately.

Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.

Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.

Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.

Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

Drain the pickles from the jar and lay them out in a single layer on a baking sheet lined with a clean towel or paper towels. Add a second layer to the top of the pickles and press down on them, drying them very thoroughly.

Simply Recipes / Nick Evans

Working in 3 separate bowls, whisk together the flour with the Italian seasoning, 1/2 teaspoon salt, pepper, and garlic powder.

In a second bowl, whisk together the buttermilk and eggs. Finally, add the seasoned breadcrumbs to the third bowl.

Simply Recipes / Nick Evans

Add a few inches of oil in a large, heavy-bottomed pot. Make sure to leave a few inches of space at the top of the pot to ensure the oil doesn’t overflow. Heat over medium-high heat until the oil reaches 350˚F. Prepare a platter or baking sheet by lining it with paper towels.

While the oil preheats, bread the pickles. Working in batches, add about 1/2 cup of pickle slices to the flour and toss well to coat completely. Shake off any excess flour and transfer the pickles to the buttermilk mixture. Coat well and then transfer to the breadcrumbs. Coat the pickles well with the breadcrumbs.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

When the oil is hot, carefully add the first batch of pickles to the hot oil and use a slotted spoon to make sure they are separated in the oil. Fry the pickles for 2 to 3 minutes until they are golden brown. Remove with a slotted spoon and transfer to the prepared platter or baking sheet to drain. Sprinkle with salt.

Allow the oil to reheat while you bread the next batch of pickles. Repeat until all pickles are fried.

Serve warm with ranch dressing or blue cheese dressing.

Love the recipe? Leave us stars below!

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.

Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.

Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).

Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.

Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

Mix milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce together in a small bowl until evenly blended. Stir 3 1/2 cups flour, salt, and pepper together in a large bowl until well combined.

Heat oil in a deep fryer or heavy, deep skillet to 350 degrees F (175 degrees C).

Dip pickle slices into milk mixture, then press into flour mixture until evenly coated.

Working in batches, cook coated pickles in hot oil until they are golden brown and float to the surface. Remove with a slotted spoon and drain on a paper towel-lined plate.

Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.

Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

Heat oil in a large skillet over medium heat.

Mix crushed crackers in a bowl with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.

Fry clams in the hot oil until golden brown. Do not overcook.

Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.

Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.

Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Melt 6 tablespoons butter in a large skillet over high heat. Add shrimp; cook and stir in hot butter until browned, about 2 minutes. Reduce heat to medium-low.

Stir in 1 1/2 teaspoons lemon juice, garlic salt, salt, and pepper; cook until heated through, about 1 minute. Remove from heat; stir in remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice.

Heat oil in a medium saucepan.

While the oil is heating, stir shrimp, salt, and pepper together in a medium bowl. Whisk eggs, flour, and baking powder together in a shallow bowl.

Working in small batches, dredge shrimp in egg mixture. Lower shrimp carefully into the hot oil in batches. Fry until golden, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

Place shrimp on a flat work surface. Slice horizontally through middle of each shrimp, being careful not to cut all the way through to the other side.

Whisk eggs in a large bowl; whisk in milk. Place shrimp in egg-milk mixture; soak 1 hour.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk flour, cornmeal, and seafood seasoning together; transfer to a resealable plastic bag. Place 5 to 6 shrimp in the bag; shake well until coated. Place coated shrimp, unstacked, onto a plate. Repeat with remaining shrimp.

Lower shrimp carefully into the hot oil in batches. Fry until golden brown and opaque in centers, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.

Dip shrimp into the egg wash and toss into breadcrumbs.

Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.

Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.

Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.

Heat oil in large saucepan to 350 degrees F (175 degrees C).

Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.

Top with cabbage salsa and a slice of avocado.

Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat.

Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese.

Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes.

Preheat the air fryer to 400 degrees F (200 degrees C).

Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.

Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray.

Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

Stir together soy sauce, water, and sugar in a small bowl.

Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.

Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.

Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370 degrees F (185 degrees C).

Whisk together eggs, milk, and hot sauce in a shallow dish; add shrimp to mixture, and toss to coat. Whisk together flour, cornmeal, salt, black pepper, and cayenne pepper in a separate shallow dish.

Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370 degrees F(185 degrees C) over medium-high heat before adding each batch of shrimp.

Arrange a rack in the middle of the oven. While the oven is preheating, place a rimmed baking sheet on the middle rack and let the sheet pan preheat for 15 minutes.

Meanwhile, crack the eggs in a liquid measuring cup. Once the sheet pan is preheated, remove it from the oven. Working quickly, drizzle olive oil onto the hot sheet pan, coating it generously to prevent sticking.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Pour the eggs, 1 at a time, beside each other onto the sheet pan (careful not to crack yolks).

Return the sheet pan to the oven and bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness. Sprinkle with salt and pepper, and serve.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Cook bacon on the flat top grill over medium heat until browned and crispy, about 10 minutes.

Meanwhile, mix ground chuck, onion powder, garlic powder, salt, and pepper together with your hands. Divide into 3 portions and roll into balls.

Remove bacon from the flat top and increase heat to medium-high.

Pour flour onto a plate and roll burgers around in the flour until well coated. Pour 1 tablespoon oil onto the hot grill.

Place 1 of the burgers onto the oiled flat top and press down firmly until it forms a patty, about 1/2-inch thick; repeat for other 2 burgers. Cook until browned, 4 to 5 minutes. Use a firm, metal spatula to flip patties in order to scrape up all of the crust. Continue to cook until browned and no longer pink, 4 to 5 minutes more. An instant-read thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees C).

Reduce heat to medium and add remaining oil. Crack eggs onto the grill. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.

Assemble burgers in the buns with American cheese, bacon, and egg.

Cut off the bottom crust if the bread is very hard and tear the bread into small pieces.

Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt.

Using a sprayer bottle, mist the bread with water until it is damp but not soggy. If you don’t have a sprayer, use your fingers to sprinkle lightly with water. Cover with a clean, dampened dishtowel and set aside while you cook the meat and vegetables.

In a large skillet over medium heat, add the bacon to the pan and cook, stirring often for 3 to 4 minutes, or until crisp. Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute.

With a slotted spoon, transfer the meat to a plate. Leave the bacon fat in the pan.

Line a plate with a paper towel and set it next to the stove.

Add the garlic cloves to the pan and cook over medium heat for 30 to 45 seconds, or until they start to sizzle and turn golden. With a slotted spoon, remove the garlic from the pan and discard.

Add the bread cubes to the pan and cook, stirring and turning the bread in the bacon fat for 4 to 5 minutes, or until it is golden and crisp. Transfer to the paper towel lined plate.

You can fry the bread cubes ahead; just store them in a container with a lid and keep at room temperature for up to 2 days.

Add the onions and peppers to the pan and cook, stirring often until they are soft and starting to brown.

Add the tomatoes and asparagus, cover the pan, and cook until the tomatoes soften, and the asparagus is tender, about 4 minutes. Add water, 1 tablespoon at a time, if the vegetables seem dry. Taste and add more salt, if you like.

In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid.

Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

Spoon the vegetables, bacon and chorizo into warm, shallow bowls. Slide a spatula directly under the yolk when removing the eggs from the pan.

Preheat an air fryer to 380 degrees F (193 degrees C).

Shape a 4x5-inch piece of foil into a circular shape leaving the bottom flat with edges curled inward to form a bowl. Spray the bottom of the bowl with non-stick cooking spray. Set foil bowl into the air fryer basket.

Crack egg into the center of the foil. Cook for 4 minutes. Remove foil bowl from the basket and season with salt and pepper to taste.

In a large skillet over medium heat, add the vegetable oil and coat the pan. Then add the corn tortillas. Let them cook for 10 seconds, then flip. Let tortillas cook alone in the pan for 4-5 minutes until they are starting to get brown on the bottom and crispy.

Simply Recipes / Nick Evans

Carefully crack an egg on top of each tortilla in the skillet. Cover the skillet and cook for two minutes. Remove the lid and add cheese around the eggs. Some will probably get on the skillet and that’s okay but try to keep most of it on the tortillas.

Add one tablespoon of water to the skillet, cover, and cook for another 60-90 seconds. The tacos are ready when the cheese is melted and the eggs are set but the yolks are still slightly runny.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Use a good spatula to remove each taco from the skillet. Season with a pinch of salt and pepper and top with salsa, avocado, and cilantro.

Serve immediately while warm!

Did you love this recipe? Give us some stars below!

Place eggs in a saucepan and cover with water. Bring water to a boil. Cook eggs at a boil for 10 minutes. Remove eggs from hot water and set aside to cool.

Peel cooled eggs and cut into large chunks.

Melt butter in a skillet over medium heat. Fry egg chunks in melted butter until golden brown, about 2 minutes; season with salt and pepper.

Heat 1 tablespoon of the coconut oil in a large nonstick skillet or wok over medium-high heat. Add the eggs and cook, stirring and folding often to form small curds, until set, about 1 minute. Transfer eggs to a plate and set aside.

Melt the remaining 1 tablespoon of coconut oil in the same skillet. Add the onion and carrot and cook, stirring occasionally, until starting to soften, about 4 minutes.

Add the garlic and curry paste and sauté until the curry paste has coated all of the vegetables, about 1 minute. Add mirin and cook until evaporated, about 1 minute.

Add the rice and salt and cook, stirring constantly, until the rice is nicely coated in oil and crispy in spots, 2 to 3 minutes. Add the chicken, peas, and reserved scrambled egg and stir until heated through, 1 to 2 minutes.

Transfer to a serving platter or plates and garnish with the basil. Serve immediately.

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1. To make the sauce. In a small bowl, combine the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the eggs (if using), season with salt and pepper, and let cook until the edges start to set, 1-2 minutes. Roughly scramble the eggs. Remove from the heat and transfer to a plate.

3. Return the skillet to medium-high heat. Add 2 tablespoons oil. When the oil shimmers add the mushrooms and cook, stirring occasionally, until the mushrooms are crisping on the edges, about 5 minutes. Season with salt and large pinch of pepper. Stir in the green onions, ginger, garlic, and bok choy. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and transfer the mushrooms and greens to the plate with the eggs.

4. Return the skillet to medium-high heat and add the remaining 2 tablespoons oil. Add the chicken and cook until browned, 5 minutes. Stir in 2 tablespoons of the sauce, cook another 1-2 minutes. Add the rice and cook, stirring occasionally, until toasted, 4 to 5 minutes. Stir in the remaining sauce, toss, cook another 1 to 2 minutes. Stir in the mushroom, bok choy, and eggs. Remove from the heat. Add the basil or cilantro.

5. Divide the rice amoung bowls and top with additional green onions.

In a large zip top plastic bag, add the chicken, buttermilk, and salt. Seal the bag tightly and massage the buttermilk into the chicken. Refrigerate the chicken for 30 minutes or up 24 hours.

Simply Recipes / Wanda Abraham

Set the oven rack in the center and preheat the oven to 425°F. Line a large baking sheet with parchment paper and generously spray it with cooking spray. Set it aside.

In a large bowl, mix the breadcrumbs, flour, and salt. Set it aside.

Simply Recipes / Wanda Abraham

Working with one piece of chicken at a time, remove the chicken from the buttermilk and shake off any excess marinade. Dredge the chicken in the breadcrumbs. Use your hands to gently press the breadcrumbs onto the chicken.

Transfer the breaded chicken onto the prepared baking sheet. Repeat with the remaining chicken, making sure there is space between each piece so that they don't steam and get soggy as they bake.

Simply Recipes / Wanda Abraham

Generously spray the chicken with cooking spray. Bake it for 20 minutes. Then gently flip the chicken over, being careful not to peel off the breading, and bake for 10 more minutes.

The breading should be a light golden brown; it may have a few darker spots. When cooked through, an instant-read thermometer inserted in the center should register 165°F.

While the chicken bakes, set a medium saucepan over medium heat. Add the butter, garlic, and jalapeños. Cook until the jalapeños soften, stirring frequently, 3 to 4 minutes. Add the paprika, cayenne, and a pinch of salt. Cook for 30 seconds, stirring continuously. Stir in the honey and vinegar. Give it a taste and add more cayenne or paprika, if desired. Remove the hot honey from the heat.

Let the sauce sit for 5 minutes. You can either strain the hot honey through a fine-mesh sieve into a bowl or serve it as is.

Simply Recipes / Wanda Abraham

Remove the baking sheet from the oven and transfer the chicken onto a wire rack so that the bottoms don't get soggy if not serving right away. Right before serving, spoon the hot honey over it to lightly coat. Serve warm with extra hot honey on the side.

Refrigerate leftovers for up to 4 days. For longer storage, freeze the chicken tightly covered for up to 3 months. Reheat leftover in a 400°F oven until warmed through.

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Simply Recipes / Wanda Abraham

In a shallow dish, stir together the flour, seasoned salt, and pepper. In a second shallow dish, add the beaten eggs. Add the potato chips to a large zip-top bag and crush the chips with a rolling pin to make coarse crumbs.

Line a baking sheet with parchment paper.

Season the chicken all over with the kosher salt. Working with one chicken tender at a time, dredge the chicken in the flour mixture, then dip it in the beaten egg to coat, letting the excess drip off. Add the chicken to the zip-top bag with the crushed chips. Repeat until you have about 4 tenders in the bag.

Seal the bag and shake and press to coat the chicken with the chips. Remove the chicken from the bag and place it on the prepared baking sheet. Repeat with the remaining chicken.

Preheat an air fryer to 400°F if your air fryer requires preheating. If your air fryer has multiple settings, use the “air fry” setting.

Working in batches, arrange the coated chicken tenders in the air fryer basket so they’re not touching each other. Spray the tops of the tenders with cooking spray. Cook until golden brown, crispy, and the chicken reaches an internal temperature of 165°F, about 10 minutes, flipping and spraying the other side of chicken with cooking spray halfway through. Sprinkle with additional salt to taste and serve.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F until hot.

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1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Beat the eggs in a large bowl, add the chicken and toss well to coat. In a separate bowl combine the cornflake crumbs, flour, paprika, and a pinch each of salt and pepper.

3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet and drizzle with olive oil. Bake for 15-20 minutes, turning halfway through cooking.

4. Just before the chicken is done cooking, make the sauce. In a small skillet, melt together the butter and garlic over medium heat. Cook until the butter is browning and the garlic turns golden. Remove from the heat. Whisk in the honey, cayenne, chili powder, paprika, onion powder, and chili flakes.

5. Drizzle or pour the warm sauce over the chicken, tossing to coat. The sauce thickens quickly, so be sure to use while still warm. Serve um up!

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

3. Add the corn flake crumbs, flour, cajun seasoning, cheddar, and a pinch of pepper to a medium-sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

6. Serve the chicken topped with flaky salt, fresh chives, and honey mustard for dipping. Add ranch for a little double-dip. Enjoy!

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer

5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt.

5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!

1. To make the vinaigrette. In a glass jar, combine the olive oil, apple cider vinegar, lime juice, honey, chipotle peppers, cilantro, and salt. Shake to combine.

2. To make the rice. In a medium bowl, stir together the rice, avocado, lime juice, and a pinch of salt.

3. Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.

4. In a large salad bowl, toss together the greens, bell pepper, peaches, jalapeño, and chicken. Toss lightly with a little of the vinaigrette. Sprinkle the rice over top and add the halloumi. Top with tortilla chips, fresh basil, and pumpkin seeds.

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.

Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

Gather all ingredients.

Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Drain grease.

Add butter to the skillet and let melt. Stir in asparagus and shallot, then season with salt and pepper. Cover and cook, stirring occasionally, until asparagus is tender, about 5 minutes.

Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.

Heat oil in a large skillet over medium-high heat.

Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.

Heat tortillas in a separate skillet over medium-low heat.

Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Place a colander in a large bowl, then add tomatoes to the colander and toss with 1 tablespoon of kosher salt. Set aside at room temperature to allow the tomatoes to drain, stirring every 10 minutes, for 30 minutes total.

Store bought polenta usually comes in tubes. For attractive rectangles, trim the edges to square the polenta off before slicing into 1-inch rectangles. Discard the scraps.

Meanwhile, fry the polenta. In a large skillet over medium heat, warm 4 tablespoons of olive oil. In batches, sear the polenta until golden brown on all sides and tender in the center, about 6 minutes total. Transfer to a paper towel lined plate and sprinkle lightly with kosher salt, to taste. Set aside to cool.

Remove the colander from the bowl and set it in the sink.

Keep the accumulated tomato juices in the bowl. Add the shallot, garlic, mustard, and balsamic. Allow to sit for 5 minutes. Then, slowly pour in the remaining 1/2 cup olive oil while whisking constantly. Season to taste with kosher salt and pepper.

Right before serving, add the tomatoes, polenta, and torn basil into the bowl with the dressing. Toss to combine.

Use a large spoon to transfer to a serving platter. There will be residual liquid, dress as desired. Top panzanella with burrata. Drizzle with 2 tablespoons olive oil and season with flaky salt and a few grinds of freshly cracked black pepper.

Garnish with whole basil leaves. Serve.

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Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.

Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.

Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.

For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Gather all ingredients.

Bring water, soy sauce, and salt to a boil in a medium saucepan. Stir in instant rice and remove from heat. Cover and let stand for 5 minutes.

Heat oil in a medium skillet or wok over medium heat. Sauté onions and green beans or peas in hot oil for 2 to 3 minutes.

Pour in beaten egg and fry for 2 minutes, scrambling egg while it cooks.

Add cooked rice to egg mixture; mix well. Season with pepper.

Heat oil in a wok or large skillet, over medium-high heat. Fry garlic until golden then add chile pepper and chicken meat, and stir-fry until cooked through.

When chicken is cooked, add rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When mixture is well blended, stir in green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

Bring water to a boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Set aside.

Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic, and red pepper flakes. Cook, stirring occasionally, for 3 minutes.

Increase heat to medium-high. Stir in cooked rice, green onions, and soy sauce; cook and stir for 1 minute.

Add peas and cook for 1 minute more.

Remove from heat. Stir in sesame oil and garnish with peanuts.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.

Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.

Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.

Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.

Serve fried eggs on top of shrimp fried rice.

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.

Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.

Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.

Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.

Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.

Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.

Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

1. In a small bowl, combine the tamari and honey, and season to taste with chili flakes.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and let cook until the edges start to set, 1-2 minutes. Gently scramble the eggs. Add the rice, broccoli, and remaining butter. Toss the rice in with the butter and cook until the butter coats the rice. Pour in the sauce, cook until the rice is crisping, 4 to 5 minutes. Stir in the green onions and remove from the heat.

3. Serve warm, topped with green onions and chili flakes.

Tofu: Preheat the oven to 450. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through.

Cauliflower: Run the florets through the food processor, in batches, until they reach a rice-like consistency.

Fried “Rice”: Heat your olive oil over medium heat. Add the garlic, ginger, peas, and carrots. When it’s really sizzling, add the cauliflower, soy sauce, and Sriracha. Saute for just a minute or two, until the cauliflower barely softens.

Egg: Make a well in the middle of the hot pan. Add sesame oil and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.

Done: Serve it up, top with more Sriracha and green onions, and live your best life.

Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.

Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.

Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!

Gather all ingredients.

Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.

Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.

Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.

Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.

Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.

In a separate skillet, scramble eggs.

To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

Gather all ingredients.

Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.

Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.

Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.

Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.