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Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

It’s Black History Month!!! [Hands Raised]

It’s BLACK HISTORY MONTH!!!! May the soul train lines commence. YAASSS!!! Right now a celebration of Black History just feels necessary with everything thing thats been going on in the last year. Whether you are apart of the black community or a distant cousin (’cause you know we’re all related) this is an awesome time to honor and celebrate our history, fortitude and future promise.

This Black History Month I feel like our nation needs a good ole’ family picnic which may sound crazy but follow me. If you’ve ever been to a black family picnic, reunion or potluck you know how amazing it is to see everyone come together. At the annual picnic everyone’s differences go out the door. All kinds of family members come out the woodworks and you get connected with distant cousins you didn’t even know you had. Somehow you find a common thread that unites you amongst strangers. Then all the stories of family history and childhood memories resurface and all at once you are humbled knowing where you came from isn’t where your are today. It’s a beautiful thing.

And if you haven’t experienced one just know that at every black family picnic a few of the same things always occur:

 

1. Crazy Uncle Cleophus

Every family picnic has that distant uncle Cleophus who wears the most outrageous getup, does a one-legged jig to the old school hits, and inappropriately checks out all the women.

 

2. Synchronized Dancing

Every year you typically take part in a massive group Electric Slide with that one family member who throws off the synchronization because they can’t keep the beat.

 

3. OG Potluck Spread

Food is always at the forefront with potluck style contributions from all the OG grandmas and aunties. They bring out their most acclaimed dishes – the good and  the bad. But you always know which auntie’s potato salad to stay away from because it just never turns out quite right.

Fortunately, this time around you don’t have to worry about trying any of your family members questionable dishes because I, along with 27 of the best black food bloggers from around the globe have come together to share our favorite recipes for a Black History Month Virtual Potluck. From West African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own culturally inspired recipe. And the best part is that there is a dope dish for each day of Black History Month, across a number of dietary categories: Meat Entrees, Seafood Entrees, Vegetarian Entrees, Beverages and Desserts. You must check out each of these bloggers and try their amazing recipes down below. [JUMP DOWN TO LIST]

I’m bringing Fried Chicken to the Potluck

Yeah I said it, I’m bringing the Fried Chicken. And I am taking it up a notch with tips on how to achieve the crispiest skin and a recipe for silky, sweet Pepper Jelly Molasses that is to die for.

Want flavorful, extra crispy skin? I got you! Follow these tips and you’ll get perfection every time:

  1. Marinate chicken in buttermilk for at least 4 hours.
  2. Generously season flour and egg wash.
  3. Double dredge chicken using brown paper bag.
  4. Don’t crowd the frying pan, cook in batches.
  5. Use candy thermometer to manage oil temperature.
  6. Rest chicken on wire rack instead of paper towel.

Finally, if you are really are trying to “show out” drizzle on a little bit of this pepper jelly molasses. The rich earthy flavor of the molasses paired with the tangy spiced jelly really takes you down home. Believe me you can’t go wrong with this homemade goodness because my contribution to the potluck is definitely a crowd pleaser.

BLACK HISTORY MONTH VIRTUAL POTLUCK

28 recipes from the best black food bloggers from around the web

Follow the We Lover Black Food Bloggers Facebook group for more recipes from these and other black food bloggers from around the world.

RECIPE

5.0 from 1 reviews
Crispy Fried Chicken with Pepper Jelly Molasses
 
Prep time
Cook time
Total time
 
If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.
Author:
Recipe type: Entree
Cuisine: Southern
Serves: 3 - 4 servings
Ingredients
  • 1 quart of buttermilk
  • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
  • Kosher Salt
  • 3 eggs
  • 3 tablespoons water
  • 3 cups all purpose flour
  • 1 cup of cornstarch
  • 5 teaspoons of baking powder
  • 1 clean brown paper bag
  • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 4 cups peanut oil, canola oil or vegetable shortening
Seasoning blend
  • 2 tablespoons smoked paprika
  • 1½ tablespoon onion powder
  • 1½ tablespoon of garlic powder
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon of coarsely ground black pepper
  • 1 teaspoon of ground cayenne pepper
  • ½ tablespoon lemon pepper
  • ½ of a teaspoon of cumin
  • ¼ of a teaspoon of turmeric
Pepper Jelly Molasses
    Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime
    Instructions
    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.
    Notes
    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
     

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Prep Time: 4 hours

    Cook Time: 45 minutes

    Total Time: 4 hours, 45 minutes

    Serving Size: 3-4

    Crispy Fried Chicken with Pepper Jelly Molasses + BHM Virtual Potluck

    Crispy Fried Chicken with Pepper Jelly Molasses - If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Pepper Jelly Molasses takes your tastebuds straight to the south.

    Ingredients

    • !Buttermilk Marinade
    • 1 quart of buttermilk
    • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
    • Kosher Salt
    • 3 eggs
    • 3 tablespoons water
    • 3 cups all purpose flour
    • 1 cup of cornstarch
    • 5 teaspoons of baking powder
    • 1 clean brown paper bag
    • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
    • 4 cups peanut oil, canola oil or vegetable shortening
    • Seasoning blend
    • 2 tablespoons smoked paprika
    • 1½ tablespoon onion powder
    • 1½ tablespoon of garlic powder
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon of coarsely ground black pepper
    • 1 teaspoon of ground cayenne pepper
    • ½ tablespoon lemon pepper
    • ½ of a teaspoon of cumin
    • ¼ of a teaspoon of turmeric
    • Pepper Jelly Molasses
    • Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime

    Instructions

    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Pepper Jelly Molasses: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.

    Notes

    Step #2 Buttermilk Brine: Brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.

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    Flamin’ Hot Cheetos Fried Chicken

    Flamin’ Hot Cheetos Fried Chicken

    Flamin Hot Cheetos Fried Chicken – What you get when you binge watch the Netflix series, Making A Murderer on an empty stomach?

    Over the Christmas holiday I had the opportunity to binge watch a little television. If you know me, then you know I am not one for a scary movie. For some reason I forget that I’m watching a movie and my body starts to convulse and jerk as if I’m the one being chased down.  Its not a good look. All that to say, it was quite a surprise to me that in my leisure time I chose to start watching The Walking Dead and Making A Murderer. I guess there has been so much hype that I couldn’t resist.

     

    I am only into season 3 of The Walking Dead but I am hooked. Please don’t spoil it for me. I did however get through all of Making A Murderer in about 2 days. I probably could have done it faster but I thought it was important to spend a few minutes with the family.

    If you haven’t heard of Making A Murderer I seriously don’t know what rock you are living under.  The Netflix original series is a ten-episode documentary following the case of Steven Avery who was wrongfully imprisoned for 18 years, then released, only to be convicted of murder and placed back in prison for a life sentence.

     

    Over the course of the series you are presented with evidence from both sides in hopes of figuring out if Avery did in fact commit the murder. I have watched and rewatched episodes trying to piece together alibis and storylines. There are so many plot twists and surprises a that you cant believe this is someone’s life let alone a credible justice system.

     

    Long story short, all of this deliberating got me hungry and I decided to create a recipe inspired by the documentary.  Without spoiling it for those who have not seen it yet, I will say that there is a mobile home, a bonfire and blood referenced in the series and all of them served as my muse for the Flamin Hot Cheetos Fried Chicken.

    To me, nothing says back woods more than a bag of flamin hot cheetos and that’s what these bad boys are crusted in. Surprisingly the dish is not too spicy to the tongue although it is packed with flavor.  In order to lock down a recipe I made the dish a couple of times until I got it just right. Here are a couple of tips that will help you replicate the dish:

    • Tip 1: I took an extra step and marinated my chicken in buttermilk and hot sauce over night. That step is not mandatory but highly recommended if you want your chicken to be moist and flavorful.
    • Tip 2: I would recommend is investing in a temperature gauge.  Every person’s stove is slightly different. Heat levels can vary depending if you are using an electric stove versus a gas stove. Heat level in turn alters that time at which it takes to cook the meat. The best way to determine if your meat is done is by the internal temperature. For chicken, you want to achieve an internal temperature of 165 degrees F.
    • Tip 3: To get extra crunchy fried chicken, like what’s pictured, I doubled dredged my chicken. I took the buttermilk marinated chicken and dipped it in my flour mixture, then dipped it in egg, then dipped it in the flour mixture again before putting it into the hot oil.
    • Tip 4: As soon as the chicken comes out of the hot oil lightly salt it. That way the seasoning latches on and cools with the chicken.
    • Tip 5: Try not to use paper towels to soak up excess oil or else your chicken can end up soggy. The heat from the oil will cause the paper towel to steam. Instead, drain and cool your chicken on a wire rack set.

    If you plan to throw a Making A Murderer watch party this would be a great dish to impress with your friends and guests. Nothing says lovin like some fried chicken.

     

    If you watched the documentary I am sure you have an opinion on where the truth lies.  My opinion, and it is only an opinion, is that Bobby Dassey and Scott Tadych had something to do with the murder. Their responses in court were just too strange to me. If you watched Making A Murderer I would love to hear your thoughts on the case. Leave your comments on the series and the recipe below. Enjoy and don’t forget to share this post with a friend!

    Flamin Hot Cheetos Fried Chicken

    Cook Time: 60 minutes

    Serving Size: 4 servings

    Flamin Hot Cheetos Fried Chicken

    Flamin Hot Cheetos Fried Chicken - What you get when you mix your childhood snack obsession with your favorite comfort food. So Yummy!

    Ingredients

    • 3 eggs
    • 1 bag Flamin Hot Cheetos
    • 3 cups flour
    • ½ cup corn starch
    • 1 (12 oz) bottle Louisiana hot sauce
    • 3 teaspoon paprika
    • 4 teaspoons cayenne pepper
    • 1 quart buttermilk (optional)
    • 1 (2½-3 pounds) chicken, cut into pieces
    • peanut oil (for frying)
    • salt, pepper, and garlic Powder (to taste)

    Instructions

    1. (OPTIONAL BUT RECOMMENDED STEP) Start this recipe the night before. In a large bowl make marinade by stirring together hot sauce and buttermilk. Season the chicken pieces generously with salt, pepper and garlic powder. Put chicken in the bowl making sure that the chicken is completely covered in marinade. Cover the bowl and put in the fridge overnight or a minimum of two hours.
    2. In a deep pot heat the peanut oil to 325 degrees F. Do not fill the pot more than ½ full with oil.
    3. If marinated, place chicken on baking sheet to let excess buttermilk fall off. Let the chicken reach room temperature before frying.
    4. In a food processor pulse flamin hot cheetos until they are like the consistency of flour. In a bowl, whisk together flamin hot cheetos, flour, corn starch, cayenne pepper, paprika and salt until completely blended.
    5. In a medium size bowl, beat the eggs.
    6. Dip the chicken in the egg, and then coat well in the flour mixture. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Chicken should cook for approximately 11-13 minutes.
    7. Drain chicken on wired baking sheet and lightly salt as soon as you pull it out of the oil.
    8. NOTE: For extra crispy fried chicken, as pictured, adjust step 6 by dredging chicken directly in flour mixture, then egg, then flour mixture again before placing in the hot oil.
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