From super scary to family friendly, hear about all the haunts happening around town this Halloween.
At Home Pet Spas
Wouldn’t it be nice to be able to easily bath your dog in the comfort of your own home? Oakwood Homes is making it possible. They let me and a few adoptable dogs from Ho-Bo Care Boxer Rescue check it out.
Winner, Winner, Chicken Dinner
Chef David teaches me how to make his famous fried chicken! My mouth is already watering!
Dill Pickle Fried Chicken
(This recipe is a modified recipe from Chef David Bondarchuck’s first cookbook release “From Scratch” available exclusively on Amazon.com)
6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons kosher salt
2 cup Dill Pickle Juice (poured right from the jar)
6 chicken breasts split in half lengthwise, yielding 12 pieces
3 cups all-purpose flour
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
1 can seltzer water
1 gallon Vegetable Shortening for deep frying
Combine buttermilk, 1/4 cup salt, and Pickle Juice, in a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 30 minutes or up to 6 hours.
*If Kosher omit the Buttermilk and follow the rest of the recipe.
Preheat oven to 200 degrees.
Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder in a large bowl. Pour in the seltzer water 3 tablespoons at a time and stirring with a fork to create bits in the dry dredge. Continue adding until desired consistency is reached (about 6 oz.)
One at a time, place soaked chicken pieces in the dredge bowl, and toss around to coat each piece of chicken with the dry mixture. Place coated pieces on a clean plate or tray. Heat oil in an electric fryer, or high sided pot for frying to 375 degrees. Fry in small batches of one to three pieces per fry cycle, in smaller domestic electric fryers, or up to 10 pieces in a large turkey fryer at a time.
Use tongs to turn and rotate chicken as it cooks about ½ way through. Fry until coating is dark golden brown, about 6 minutes. An instant-read thermometer inserted into a piece of chicken should register 165 degrees without hitting bone.
Remove and drain all pieces of chicken on or several layered paper towels. Transfer cooked pieces to baking sheets lined with cooling racks, and place in the preheated oven to keep warm while frying remaining chicken pieces. Once all chicken is cooked Remove chicken from oven and serve! Enjoy as a meal on its own, as a sandwich, fried chicken & waffles, or cut the chicken into small pieces to create dippable nuggets!