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Crispy Fried Chicken Sandwiches

  Ingredients: Chicken: 4 boneless, skinless chicken thighs or breasts. Marinade: 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt/pepper to taste. Breading: 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, and a pinch of cayenne (optional for heat). Oil: Enough for deep-frying (vegetable or peanut oil works well). Sandwich components: Burger buns, lettuce, pickles, and your favorite condiments (mayo, spicy sauce, etc.). Instructions: 1. Marinate the Chicken: Mix buttermilk and spices, then submerge the chicken in the marinade. Cover and refrigerate for at least 1 hour (overnight for best flavor). 2. Prepare the Breading: In another bowl, mix the flour, cornstarch, and spices. 3. Coat the Chicken: Take the marinated chicken and coat it thoroughly in the flour mixture. For extra crispiness, dip it back in the buttermilk and re-coat in the flour. 4. Fry to Perfection: Heat oil in a deep pan ...
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Sheet Pan Lemon Garlic Salmon and Asparagus




Ingredients:

  • 1 pound salmon fillet
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Place the salmon fillet in the center of the baking sheet.
  4. Arrange the asparagus around the salmon.
  5. In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
  6. Drizzle the mixture over the salmon and asparagus.
  7. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
  8. Serve hot and enjoy!

I hope you find this recipe helpful. Bon appétit! 

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