Cooking Thread~ Recipes & Things

[Gaemnomut]

Empek-Empek

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Sounds like a good, quick, and filling meal. I think I'll try that some time soon. Although I doubt I'll be able to get Tapioca, perhaps I can substitute it with something.

Anyway, I'll contribute a recipy as well. It's an easy cake to make, and tastes great. Light and fluffy, and not too sweet.

"Golden Tears" cheese cake:

Spoiler: ingredients

200g flour
100g sugar
70g butter
1 egg
1 teaspoon of baking powder

500g curd
150g sugar (+a few table spoons extra for the top layer)
1 small pack of vanilla sugar
1 pack of vanilla pudding powder
3-5 eggs
250ml milk
250ml cream
150ml flavourless oil

Time: about 2h, then a few hours to let it rest.

Take about 200g flour, 100g sugar, 70g butter, 1 egg, and 1 teaspoon ofbaking powder and knead it into a nice dough. Shape it into a thin layer (~5mm) and flatten it out on the base of a baking tin and up the sides.

Then take 500g curd and mix it well until it has a nice, smooth consistency. Add 150g sugar, 1 small pack of vanilla sugar, 1 pack of vanilla pudding powder, 1 egg, 2-4 eggyolks, 250ml milk, 250ml cream, and 150ml flavourless oil. Mix well once more until it all blends together nicely. It should be quite fluid when you are done.

Pour it onto the dough bowl in the baking tin and put it into a heated oven (175°C) for about 60-80 minutes depending on how flat your baking tin is.

Once it is done take the remaining eggwhites from earlier and whisk them up into a nice foam with about one and a half table spoons of powdered sugar per eggwhite (or more if you like it sweeter). Spread that out on the top of the cake and put it back in the oven for another ten minutes.

Take it out and let it rest. If you're lucky some golden drops of sugar water will form on top as it cools, which looks really nice. That's where the name comes from, they sometimes look like tears.
If not, the cake still tastes delicious.

 

[a2znut]

Re-posting for schpariel

Ingredients:

Oil
Double Happiness Spring Roll Sheets - 1 Pack
Cabbages - 2 Heads
Carrot - 1 Head
Longkou Rice Vermicelli - 3 Bags (1200g)
Hot Water - 2 Cups or so?
Knorr Chicken Powder - 20g
Salt - 10g
Sugar - 20g

Step 1: Prep

Take out all the vermicelli from bag, soak in cold water for about 20 minutes.
During this time, cut the cabbage into thin thin slices, throwing out the hard centre or keeping it for something else later, not going to cover that here.
Next shred the carrot into strips too, best with that special peeler.
By now, the vermicelli should be soft, if not, let it soak for another 10 minutes before draining.

Step 2: Cook

Split your prepared stuff in half, it's too much to go at in one try.
Oil the wok, now while it's popping, dump in half of the half of the cabbage you split off, let it cook a bit with some moving around. Now take vermicelli you partitioned off and start cutting it into small portions with a pair of scissors. Basically you grab a handful, hold it over the wok, and bits off so that they fall down into it. Put in a cup of hot water after you put the rest of the cabbage in, stir fry some more. Do some flips with it, put in the sugar, chicken powder, and salt, stir fry some more until the cabbage is soft then put in the carrots, mix it and then take out.

Repeat with the other half.

Step 3: ???

You have stuffing, and you have spring roll sheets. (Should be just enough to finish the 1 Pack of Spring Roll Sheets (100+ pieces))

Step 4: Profit

Deep fry your resultant handiwork until golden brown, now enjoy.

 

[Biigoh]

soooo... am making something for hotpot at werk tomorrow...

Basically Mee Goreng with roasted chicken. Alas, my mee goreng is pretty much the instant stuff as I'm too damn lazy.

The roasted chicken however...

1 pack of chicken thighs - boneless and skinless
- translates to aproximately 1 lb of chicken
1 lemon, juiced
3 cloves of garlic, chopped up finely
1/4 cup of olive oil
1 teaspoon of paprika
1/4 teaspoon of tumeric
1 teaspoon of chinese 5 spice
1 red onion, quartered

Step 1a - combine EVERYTHING in a large bowl or ziplop bag, mix well to ensure everything is coated.
Step 1b - cover and refrigerate it for 1 to 12 hours.

Step 2a - preheat oven desu to 425f.
Step 2b - add some olive oil to a baking pan
Step 2c - move chicken + onion from marinate and onto baking pan

Step 3 - Cook the chicken for 30 - 40 minutes minutes

Step 4 - Take the meat out and let it rest for a few minutes before slicing it up.

You can serve it with sliced cucumbers, tomatos, some yogurt... or incomporate it with something else like fried noodles~

 

[Biigoh]

Some more roasted veggies for people where it is cold.

Today, I'm making something nice and simple. Roasted brussel sprouts and radishes.

What you basically need are
- 1 bunch radishes, trimmed and halved
- 1 lb brussel sprouts, trimmed and halved
- 2 tablespoon olive oil
- salt
- fresh pepper

1 - wash the veggies, trim and halve them.
2 - preheat the oven to 425°.
3 - on large baking pan/sheet, put said veggies, drizzle with oil, season with salt & pepper, toss about
4 - roast for approximately 25-30 minutes.
4b - make sure the bottom of the brussel sprouts are caramelize with delicious golden color before declaring them done.
5 - take out of oven and serve immediately, season if you wish with some lemon juice.

 

[Riddle78]

Well,this thread looks nifty. Some people eat to live. I think we all live to eat.

So,here's my contribution.

Quick n' Dirty Chicken Alfredo

Ingredients
Per four people you plan to feed,you need the following...

-One can of condensed cream of mushroom,cream of chicken,or cream of celery soup.
Note that these are just the soups I've tried with this recipe; Feel free to experiment. The can should very easily fit in your hand.
-One decent-sized boneless,skinless chicken breast.
I never measure my meat for this recipe. I just grab a package and go.
-As much long pasta as you damn well please.
I never measure my pasta; Sue me.
-Half a cup of grated Parmesan cheese.
If you have some other form of Parmesan cheese handy,do what you can to get it as tiny as possible.
-Half a cup of 2% milk.
This is the only milk I've ever had; Dunno if anything else will work.
-Pepper to taste.
Between the soup and the cheese,the sauce is gonna be salty enough; Throw in some pepper to help even it out.
-Chicken seasonings of choice.
I use Montreal chicken spice,and Worcestershire sauce. Spice it up your way.
-Optionally,some broccoli.
This is a very white dish; Throw in some colour!

Sauce
The sauce is where most of the work comes from. You'll be mixing this sucker in a bowl.

1) Open your can of soup,and dump it in the bowl.
2) Add the cheese,then the milk; Dry ingredients first is always a good idea.
3) Add pepper to taste; You'll need quite a bit to even out the salt content.
4) Mix the sauce until it's smooth,and all the ingredients are incorporated. Set it aside.

The pasta will take longer to cook than the chicken or broccoli. Put the water on when you start mixing the sauce. When the water starts boiling,throw in some salt,then the pasta,then turn the heat down to about medium.

If you're cooking broccoli,start on that when you start the chicken,assuming it's a stovetop burner steamer.

Chicken
Cook the chicken right,or you're in for a bad time.

1) Cut the chicken into bite-sized chunks.
2) Heat up your skillet,and oil it.
3) Drop the chicken into the skillet,and season it.
4) Cook your chicken thoroughly. If it's undercooked,you'll be having a very unpleasant time in the near future.
5) Once cooked,turn the heat down to minimum,then add the sauce. Mix until the chicken is well and thoroughly covered.
6) Simmer until the sauce is heated through and the cheese melted.

Final Steps

1) By now,your pasta should be ready; Dump the pot into the colander and drain your pasta.
2) Either return the pasta to the pot,or dump it into a serving dish,depending on your preference. Either way,melt some butter or margarine into it to keep the noodles from sticking.
-If you cooked broccoli,add it to the pasta.
3) Dump the skillet into a serving dish,or into the pasta,depending on your preference. If you mix them now,be sure to mix it all thoroughly to ensure maximum sauce impregnation and meat and broccoli distribution.
4) Serve and enjoy.

It's simpler than it looks,trust me. It'll also smell like ass while the sauce is on the burner. But it's delicious,trust me. Also,even if you don't need to feed a whole family,you can still cook this on a Sunday,and eat for almost the entire week.

 

[Biigoh]

How do you make a Tanuki hotpot Biigoh?

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There is no tanuki hotpot... but have a tanuki udon.

https://www.justonecookbook.com/cold-tanuki-udon/

 

[kinglugia]

I call the following "The Eldritch Porridge"

Ingredients:
Polished Wheat Grains
- I didn't count how much, but half a small packet seems to be enough for me. This depends on how big your pot is.
1 small packet of Anchovies, cleaned
1 small packet of salted veggies (any)
2 cubes of chicken / anchovies stock cube thingies
- Have no idea what you called them, so stock cube it is!
Enough water to fill an entire cooking pot
(Optional) Additional seasonings to taste

To prepare:
1) Soak the salted veggies in filtered water for half an hour, before rinsing it.
2) Wash the wheat grains, anchovies, etc.
3) Put everything in an electric cooking pot, preferably one of those with its interior made of clay.
4) Put it to boil for however an hour, then simmer it for however many hours you feel like. Personally, I did it overnight.
5) Serve. Ideally, it can last you the whole day. If it's too salty, add some boiled water into the resulting goop.

 

[Sinner_sb]

Simple brownies

Recently I felt a massive craving for brownies, however if you check my earlier posts I also have a tight budget and can't afford to use fancy ingredients or to purchase chocolate bars just for making a dessert. So I checked the internet and found a recipe that was cheap, easy to make and doesn't require that many ingredients. The result is a tasty brownie that is fairly cheap.

Ingredients:

2 cups of sweetened chocolate powder, here we have several brands of this chocolate powder mixed with sugar that we use to make chocolate milk, I used that, if you use just regular chocolate or cacao powder you will need to add more sugar.

1 cup of plain flour

1 cup of sugar

200 grams of butter or margarine

4 eggs.

Yes this few ingredients, I added peanuts to give some extra crunch so you can add nuts if you so desire, but the base recipe is just those five.

Directions:

Dump everything on a bowl or stand mixed and mix until well combined or the sugar is dissolved. After it is all mixed you can add optional stuff as nuts, chocolate chips or whatever else your stomach craves or desires.

Butter and flour a 20x20 cm baking dish, around 10x10 inches, with at least three inches walls. Pour in the batter and bake in a preheated oven at medium to medium high for somewhere around 25 to 40 min, check often after 25 minutes. Let it cool before removing from the tray, if you wish let it cool before enjoying as well. Serve with ice cream or on its own.

It gives a decent sized final product that you can cut into whatever sized portions that you like. I liked the final result of mine and plan on making more later this week, might send some to my grandparents to try.

I hope that you enjoy this recipe, I did.

 

[Gaemnomut]

Simple brownies

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What I've come to really enjoy with brownies like these is to add a bit of chilly. Not into the brownies themselves, but into a chocolate glaze on top.
Break apart a few dried chillies into a bit of melted butter and then melt some dark chocolate in it. (I'd say about 1 part butter, 3 or 4 parts chocolate) Then just pour it over the top and let it cool. It's pretty good and since the chilly isn't in everything you get a really nice combination of sweet and sweet/hot bits.

 

[Aleh]

What I've come to really enjoy with brownies like these is to add a bit of chilly. Not into the brownies themselves, but into a chocolate glaze on top.

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I suspect you mean "chili," not chilly.

Anyway, recipes!

I've been experimenting with a rather interesting glaze mix, which I typically make in any of a set of half-cup mixing cups that Mom got a few years ago. To make it, you take some honey and fill the bottom of the cup (about two tablespoons). You then add a similar amount of soy sauce, stirring until everything's mixed and the honey no longer separates. Then add enough fruit vinegar (I use pomegranate vinegar, although apple cider vinegar works fine as well and is considerably cheaper and easier to get; I just think it doesn't have as good a flavor).

These days, I mostly use it on my seared and stir-fried chicken. I'll write up that recipe later, when I have something less of a headache.

 

[Aleh]

Okay. My recipe for chicken breast.

This is what I mostly use that glaze for these days -- it's relatively simple, low-stress, and honestly tasty for what it is (which is pretty much chunks of chicken breast with a glaze/sauce).

What you'll need:

• One container of the glaze I mention above (meaning honey, soy sauce, and fruit vinegar -- as noted, I generally use pomegranate).
• One whole boneless, skinless chicken breast.
• Vegetable or canola oil.
• A knife, preferably a santoku knife, chef's knife, or butcher's knife. A suitably sharp, non-serrated steak knife will do if you don't have a full knife set or similar.
• A wooden stirring implement. Wooden spoons work, but I prefer to use a spatula stirrer.
• A non-nonstick frying pan. I prefer to use a cast-iron pan for this, but the recipe does involve what many consider a massive no-no for cast iron implements (tossing in an acidic sauce/glaze). There's a minor risk of damaging the seasoning as a result, and so you may prefer to use an aluminum or steel frying pan instead. Just realize that this will reduce the shock and heat retention of the pan, and may thus alter cooking times. Either way, do not use a nonstick pan -- this recipe involves high heat, and will damage or destroy them.
• A clean chopping board.
• Either tongs or a nearby sink to repeatedly wash your hands with.
• A kitchen timer.
• A stove. As usual for skillet recipes, gas works best; do not try this with a glasstop unless you're willing to spend an inordinate amount of time cleaning.
• If you have to share the kitchen with a militant vegetarian who is perfectly willing to make you miserable over the place smelling like chicken, you'll need a fume-hood, too.

Put some oil on the pan and turn the heat to high. Spread the oil over the bottom of the pan (either via that method or any of the assorted, similar ones you may have learned). When the oil starts to steam or smoke, slap the chicken breast on there and push it into the pan as best you can with the stirrer. Set a timer for three minutes and let it sear, possibly moving the pan around every now and then to keep the oil in contact with the bottom of the breast.

When the timer goes off, flip the chicken breast and repeat, giving the other side a good three minute sear.

Turn the heat off. Depending on your stove, you may want to transfer the pan to another burner. Place the breast (which should be mostly raw in the middle between two well-seared sides) on the chopping board. For obvious reasons, you will need to use your stirrer to actually lift the thing. Let it rest for a minute or so.

Cut it roughly in half, reheat the skillet (turning the heat off is to keep the oil from catching fire, which it will if you don't turn the heat off) and sear the edges you just cut for another three minutes. You may need or want to add more oil.

Rinse and repeat (albeit not literally -- there should be no water in the pan), cutting and searing the cut edges, until you have strips of chicken that are roughly between half an inch to an inch thick and seared on three-four sides.

Then cut the strips into chunks roughly as thick as they are wide. Think of them as irregular cubes -- but the exact shape isn't important. They should still be mostly raw in the middle. Reheat the pan again and toss the bunch in there, stirring until they've had a chance to absorb most of the gunk and oil left on the bottom of the pan.

Then toss in the glaze and keep stirring. Remember, this should all be on high heat. Make sure every bit of every piece of the chicken gets nicely coated, and continue stirring as the glaze cooks down. By the time the glaze has thickened enough that the bubbles are slow to pop (I don't really know how to properly explain this -- but the glaze should have a syrupy consistency), and the chicken has acquired a darkened red coating (with pomegranate vinegar -- the color will obviously depend on the type of vinegar you use), the chunks of chicken should be cooked through.

Remove said chunks, maybe drizzle a bit of the remaining glaze from the pan on top of them, and serve.

Edit: Embarrassingly stupid typo.

 

[kinglugia]

 

[MadGreenSon]

Just had this for dinner, it's freaking amazing. Got the recipie in the email from Publix

Black Bean and Pork Tenderloin Slow Cooker Chili

Ingredients:
1.5 pounds of pork tenderloin cut into 2 inch strips
1 small onion coarsely chopped
1 small red bell pepper coarsely chopped
3 15oz cans of black beans
1 16oz jar of salsa (level of heat to the salsa to your preference)
1/2 cup of chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Combine everything in a slow cooker, set to Low and cook for ten hours. After the ten hours, stir it a bit and break up the pork to thicken everything a bit before serving.

I also threw in a teaspoon of black pepper and 2 teaspoons of kosher salt when preparing it.

Either way, this stuff is very good. A nice winter meal with plenty of protien and very warming. You can adjust the spiciness via the salsa to fit what you like and if you're only cooking for one or two people like I am, you'll have enough leftover to freeze for a future meal.

 

[DuskAtDawn]

I've been enrolled in the Home Chef program for a while now, mostly to get some basic cooking skills under my belt, but there's a really nice salad recipe I got one week that's worth sharing. It's not anything complicated - it's really just a salad, after all - but it's very good.

https://www.homechef.com/meals/beef-taco-skillet

Ingredients (Note: this is for two servings):

• 1 Roma Tomato
• 1 Jalapeño Pepper
• ¼ oz. Cilantro
• 1 Yellow Onion
• 1 Romaine Heart
• 10 oz. Ground Beef
• 1 Tbsp. Taco Seasoning
• 2 oz. Shredded Mozzarella
• 2 oz. Sour Cream
• 1 oz. Tortilla Strips
• 12 oz. Ground Pork

Basically, you just cut everything up, mix the tomato, jalapeno, and cilantro in a bowl, cook the meat and season it, melt some cheese on top, and mix it all together. Like I said, simple. Also a great practice for your knife skills.

 

[Muroshi9]

Salmon Patties

• 1 - 14.75 oz can Pink Salmon
• 2 - Eggs
• 1 - small onion diced
• 1 - tube of crushed Saltines or other soda crackers

In a bowl mash together salmon, onion, and eggs with your clean hands. Then add crushed crackers until no longer standing in fluid and capable of forming into patties. If you have made meatloaf or meatballs you should be able to recognize the right consistency. Form into patties and fry in a skillet or deep fryer using your oil of choice until browned. I tend to use vegetable oil.

Other versions use panko bread crumbs or cornmeal instead of crackers. Some even use panko before rolling the patty in the cornmeal for a cornmeal crust.

 

[Biigoh]

 

[Biigoh]

 

[MadGreenSon]

I made this for dinner tonight. If you've got an Instant Pot. Do it. It's as good as advertised.

 

[kinglugia]

 

[wanara009]

Historical Cooking with Townsend: Roast Onion



I'm currently on a low-carbo diet, so I've been eating these Roast Onion in place of rice and potato. It's actually really good even with just a bit of salt.

 

[DavidMswdlvr2]

Here are two of my (beginner) recipes

1. Egg Ramen
Take 1 Ramen package.
Crunch up Ramen noodles (you want tiny bits)
Put ramen bits in Large microwave-Safe bowl and save sauce Package
Turn stovetop to med hi
Cook 1-3 eggs sunnyside up
5 minutes before Eggs are done, put water in 1 microwaveable coffee mug and nuke on hi
When eggs are done' put on top of dry noodles and add packet
Pour in boiling water and mix.
Add 1/10 teaspoon Curry Powder(Tiny amount)

Recipie 2:Bacon and hot dog rolls
Get 1 package of hot dogs to two packages of Pils Crescent Rolls as well as 1 thing of bacon
Cook bacon partially and set aside( Bacon should be flexible)
Take Hot dogs and cut each into two halves
Preheat oven to 375
Open Crescent Roll container and unroll as well as seperate sheet
Wrap one slice of bacon around each Hot dog half
Wet your hands with water and wrap each Bacon-wrapped Hot dog in roll( curved end slightly out.)
Try not to leave any gaps in wrapping
Put Rolls on greased baking sheet and Bake @375 for 15-20 minutes. If they look deep gold, you're golden

Edited 5/4 added tip for Ramen.

 

[Aleh]

I just posted my recipe for a rather interesting tomato-fennel salad on another forum. Might as well copy it here.

Equipment:

• A salad bowl.
• A chopping board.
• A chef's knife.
• A wooden spoon or stirrer.
• A steel or aluminum frying pan capable of tolerating high heat.
• A stove burner. Gas is preferred -- if you're using a glasstop or coil burner, transfer the pan to another burner whenever I tell you to turn off the heat.
• A kitchen sink (for washing vegetables).

Ingredients:

• Lettuce, or your favorite salad greens.
• 1-2 decent-sized tomatoes, the fresher the better. You'll want enough diced tomato to cover the top of the salad in a reasonably thick layer.
• Roughly 1 cup of freshly and roughly-chopped fennel. From experience, this uses 1/3 to 1/2 of a bulb. Think "one inch strips".
• About half a pepper (red works best flavor-wise, IMHO, but good presentation involves contrasts. You may want to substitute orange, yellow, or even green pepper to taste).
• Olive Oil
• Feta or a crumbly goat cheese.

Wash and dry lettuce, and layer on the bottom of your salad bowl. Julienne the pepper. Add the pepper to wherever you're storing the fennel.

Put the frying pan on a burner and add a bit of olive oil -- a little more than you normally would to saute. Put the burner on high. When you start to see vapor rise from the oil, toss in the fennel and pepper.

(Alternately, use this method.)

Stir regularly, continuing to saute until the fennel is reasonably cooked and has changed color, becoming slightly yellowish and transparent (but still crunchy). Turn off the burner and add a bit more olive oil. Stir a bit more, until it stops sizzling and some of the olive oil remains visible as fluid.

Dice the tomato and spread over the lettuce. It should make a reasonably thick layer. If you need more tomato, dice another.

Toss the contents of the frying pan (which should have cooled down some more by now, but still be warm) on top of the tomato and lettuce.

Crumble the feta or goat cheese on top of all of this.

Serve.

 

[Biigoh]

Query for here: Got leftover beef to use and I want to make a pasta dish with it. Got an idea recipe for pasta using alfredo and some veges, but wanted to get some more opinions.

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Make fried pasta!

Boil that pasta according to instructions.
Next, cut up the left over beef and veggies into small bite size chunks.
Heat up your frying pan and fry up the veggies and beef, plus some of your spices in your kitchen.
Add in the pasta on top and fry some more!

Thoss in some alfredo sauce as needed... if you want it to be creamy~

 

[Megaolix]

So apparently, it's weird in the rest of the world? Huh.

Well, if you want your own homemade maple syrup treat, it's pretty simple. You need snow and maple syrup. You may want to have said snow in a container on a table, for obvious reasons.

Take your maple syrup and boil it. Use a thermometer for temperature and let it reach 235°F-245°F (112-118°C). Once it's done, lay it out on the snow with a spoon. Make bands worth about 1-2 spoons, let it harden a few seconds then use a popsicle stick to stick into it and wrap it around. Enjoy!

 

[MadGreenSon]

Nothing at the moment, I'm just tired of these whole chickens that taste rather bland once you got through the spiced skin.

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Here, use this. I've used it and it makes chicken very flavorful when baked.

https://www.allrecipes.com/recipe/2.../?recipeType=Recipe&servings=8&isMetric=false

Ingredients

• 1/4 cup apple cider
• 2 teaspoons soy sauce
• 2 teaspoons brown sugar

• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 stick butter, melted

Directions

1. Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.

 

[Ilikebob]

Alright, so first up, roti canai. It's an India derived flatbread which pops up in Malaysia, Indonesia and Singapore. It's main ingredient is flour and margarine. It's usually eaten with curry.

Ingredients:

1. Wheat flour, 500g
2. Margarine, 200g
3. Water, 100ml
4. Salt
5. Vegetable oil

Preparation:

1. Mix the flour, margarine, salt and water in a bowl, knead it thoroughly.
2. Make 50g balls from the dough and roll each of them into tubes. Fold the tubes like a snake and pour them some vegetable oil.
3. Flatten the doughs into desired size.
4. Sauté the bread and flip them after 3 minutes on each side.
5. Take the bread and let it dry on a napkin. Serve it while it's hot.

 

[konamikode]

Regarding birds that dry out quickly and are hard to fully flavor if cooked whole, I did have some ideas about going a bit further than stuffing a chicken or injecting it with marinade/ranch.

I thought about cutting open and placing a mixture of bacon and fruit marinade underneath the skin of the breast. Quick google search found me this recipe I'm thinking about using for my next bird day.

https://www.foodrepublic.com/recipes/bacon-and-maple-roast-chicken-recipe/

 

[konamikode]

Got lost on the youtube and got squirreled into an interesting bit of historical cooking goodness :3

Here's a link to WW2 US Army field kitchens and an updated technical manual (cookbook) published postwar in 1946. Interesting skim, actually. Found a 1944 version, but the quality wasn't quite as good.

 

[Biigoh]

Ingredients
1 lb. chicken thighs – boneless, skinless
juice of 1 lemon
1 to 2 teaspoons ground cumin
3 cloves of garlic, chopped
¼ cup olive oil
1 teaspoon paprika
¼ teaspoon turmeric
dash of Chinese 5 Spice (it's suppose to be plain cinnamon)
1 red onion, quartered

Instructions
1 - Mix everything but the chicken and onion in a large bowl.
2 - Add the chicken, toss to coat well.
3 - Cover and let it marinate in the frige for an hour or so.
4 - Pre-heat oven to 425f.
5 - Add a tablespoon of olive oil to grease a rimmed sheet pan. Remove the chicken from the marinade, and place on the pan.
6 - Brush some of the marinade onto the onion quarters and add to pan.
7 - Cook for 30-40 minutes
8 - Remove from the oven, allow to rest a couple of minutes, then slice.

9 - Serve on a platter with chopped tomatos, sliced cucumber, yogurt, pita.... etc.

 

[UrsaTempest]

Alright, QQ. Here is my version of slapdash buttermilk fried chicken. Base (and proper) recipe is here, and to be honest there's not much change except you gotta forgive yourself a lot during the process.

Here's what you need:
(Mostly whole) Chicken
Salt
Pepper
Flour
Buttermilk (alternative: fresh milk and white vinegar)
Vegetable oil
Two eggs
Baking powder

You'll also need stove and frying pan.

Instruction
1. Get appropriate chicken. Preferably young, preferably small-ish, and preferably you cut yourself as according to the video. If not, ask the butcher to cut it.
(Optional) Boil the chicken to make chicken stock, because I am stingy with what I bought and I like chicken stock proper.
2. Season your cut chicken liberally with pepper and salt on one side, then the other.
3. Put all those seasoned chicken in some kind of container (small enough so it's tight fit, preferably) and flood them with buttermilk. If you don't have buttermilk, add a spoon of vinegar in a glass of milk. Stir, until it become clump-y, then pour them into the container. Make sure it cover the chicken.
4. Chuck 'em to fridge and leave it be for 10-24~ hours.
5. Take them out of fridge.
6. Make the breading: enough flour, salt, pepper, and a spoon of baking powder. Mix the breading.
7. Crack an egg and scramble it, put it on separate container. A bowl or something. Large-ish, preferably.
8. Take out the chicken one by one, then coat them with egg, before coating them with the breading. Repeat, until every chicken is coated.
9. Crack another egg on the chicken container containing all those buttermilk. Coat the coated chicken with buttermilk-egg mixture, then coat them with the breading. Repeat, until every chicken is re-coated.
10. Leave them alone for fifteen minutes to one hour.
11. Fry them. Use the lowest possible heat. Don't forget to flip them when appropriate!
12. Eat them.