The Best Fried Chicken in the WORLD right from your kitchen!

We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive.  It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!

Prep: 24 hrs (if you can wait that long)

Cook Time: 15-17 min per batch

Serves: 4 with sides

Ingredients:

• 4 Thighs and 4 drums (separated) with the skin on.
• 2 Cups Buttermilk
• 1 Jalapeno
• 1 tsp salt and 1 tsp pepper
• 2 Cups all purpose flour
• 2 Eggs, beaten
• Peanut oil for frying
• More salt and pepper

Instructions:

1. Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
2. In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
3. Heat peanut oil up in fryer to 325 degrees F.
4. Add 1/2 tsp salt and 1 tsp pepper to flour.
5. Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop drastically. Pat dry, dredge in flour, then egg wash, then flour again.
6. Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
7. Place on wire rack and keep warm in oven if you are doing several batches.

Serve with cayenne honey and a side of collard greens and a starch 🙂 I did mashed sweet potatoes. Mmmm!

Delectable Shrimp and Grits… Oh and ZestyBeanDog is Still Alive :)

Well helloooooooo everyone! After many comments from friends and family I have decided to let everyone know that ZestyBeanDog is still ALIVE! After going through some big changes (career wise) I’m happy to say that finally… I think have my head glued back on straight!  A little over a month ago I quit a marketing job of 3 years to pursue my passion: teaching yoga and working with my Green Feet Fitness business fulltime. 🙂 🙂 🙂 Also let’s not forget all the other full time jobs I have like: keeping a pretty clean house, being my husbands personal chef, doing laundry, paying bills, being a dog entertainer, and much much more.  It was a long over due decision and I’m glad it’s finally here! Sometimes life gets in the way of hobbies but here’s to new beginnings!  It will be so nice to get back to reading your lovely blogs as they are always such an inspiration to me. Thanks and MUCH LOVE!

This is a zesty spin on shrimp and grits, I hope you enjoy!

Prep Time: 30 min

Serves: 4

Cook Time: 30 min

Ingredients: 

• 1 C. Corn Grits (Bob’s Red Mill Brand is nice).
• 24 Large raw shrimp, peeled and deveined
• 5 Slices of uncooked bacon
• 1 TBS Rendered duck fat
• 1/2 C. Fontina cheese
• 1/4 C. Parmesan cheese
• 1/2 Stick of butter
• 1/4 C. Heavy cream
• 1/4 C. Milk
• Scallions and Green Onion
• Kosher Salt and Pepper
• 1/2 tsp. Old Bay

Instructions: 

1. Cook 1 Cup of corn grits as directed on package.
2. Add cheese, cream, milk, and salt and pepper to taste. Cover and keep warm.
3. Cook up bacon in large skillet on medium high. Keep grease heated and add TBS of duck fat to grease. Keep heat to medium high. Reserve bacon on a paper towel, once cooled break into pieces.
4. Add shrimp to heated greased skillet and sprinkle Old Bay on top of shrimp as well as a pinch of salt and pepper. Cook for about 1.5 min on each side, until done. Don’t over cook.
5. Place a mound of grits on a plate top with shrimp, then bacon crumbles, then scallions and green onions. Sprinkle with some parmesan (if you are feeling saucy)  and garnish with a Meyer lemon wedge.  Great with brussel sprouts!

Cheers enjoy!