Recipe by : chef ssentongo

# CRISPY SOUTHERN FRIED CHICKEN 🍗
version – 45 min, 4 servings

Ingredients
Chicken:

• 8 chicken pieces – drumsticks + thighs work best
• 1 cup buttermilk + 1 tsp hot sauce

Coating:

• 2 cups all-purpose flour
• 1 tbsp paprika + 1 tsp garlic powder + 1 tsp salt + 1/2 tsp pepper
• 1 tsp baking powder for extra crisp

Fry:

• Oil for deep frying

Method

1. Marinate: Soak chicken in buttermilk 30 min, or overnight for more flavor.
2. Dredge: Mix flour + spices. Take chicken from buttermilk, press into flour. Press hard for craggy bits like in the photo.
3. Rest: Let coated chicken sit 10 min so coating sticks.
4. Fry: Heat oil to 350°F / 175°C. Fry 12-15 min till golden + crispy. Don’t crowd the pot.
5. Drain: Rest on a rack 5 min so it stays crunchy.

3 Quick Tips

1. Super crispy: Double dredge – flour > buttermilk > flour again
2. Golden color: Oil temp is key. Too low = greasy, too high = burns
3. Juicy inside: Dark meat stays juicier than breast

Serve: Hot and steaming with coleslaw or mashed potatoes

Want an air fryer version or spicy Korean glaze for these?

# CLASSIC GREEK SALAD 🥒🍅🧀
version – 10 min, 4 servings

Ingredients
Salad:

• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 200g feta cheese, cubed
• 1/4 cup chopped parsley

Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice or red wine vinegar
• 1/2 tsp dried oregano + salt + black pepper

Method

1. Chop: Combine tomatoes, cucumber, onion + olives in a bowl.
2. Dress: Whisk oil, lemon, oregano, salt + pepper. Pour over veggies.
3. Top: Add feta cubes and gently toss.
4. Finish: Sprinkle parsley + extra black pepper like in the photo.

3 Quick Tips

1. No soggy salad: Add dressing right before serving
2. Better flavor: Use block feta and cube it yourself
3. Extra fresh: Chill 10 min before serving

Serve: Cold as a side or with pita and grilled meat

Want a protein version with grilled chicken or a vegan no-feta version?

# LOADED SUPREME PIZZA 🍕
version – 25 min + dough time, 8 slices

Ingredients
Base:

• 1 pizza dough ball, room temp
• 1/2 cup pizza sauce

Toppings:

• 2 cups shredded mozzarella
• 10-12 pepperoni slices
• 1/4 green bell pepper, sliced
• 4-5 mushrooms, sliced
• 6-8 black olives, sliced
• Chili flakes + oregano

Method

1. Prep: Preheat oven to 475°F / 245°C with pizza stone if you have one.
2. Shape: Roll dough on parchment. Spread sauce, leaving crust.
3. Top: Add cheese, then pepperoni, mushrooms, peppers + olives like in the photo.
4. Bake: 10-12 min till crust is golden and cheese bubbles + has that cheese pull.
5. Finish: Sprinkle oregano + chili flakes. Rest 2 min before slicing.

3 Quick Tips

1. Crispy crust: Bake on hottest rack. Pre-heat the pan
2. No soggy pizza: Pat mushrooms + peppers dry before topping
3. Extra cheese pull: Use whole-milk mozzarella, not pre-shredded

Serve: Hot on a wooden board with extra chili flakes

Want a homemade dough recipe or air fryer mini pizza version?