HOME COOKING

Recipe by : chef ssentongo

* – THAT’S EXTRA CRISPY BUTTERMILK FRIED CHICKEN WITH GARLIC AIOLI + SWEET BBQ GLAZE 🍗

Restaurant-style, super crunchy coating and juicy inside.

Recipe – Serves 4

Ingredients
For Chicken + Marinade:

• 4 chicken drumsticks + 4 thighs, bone-in skin-on
• 2 cups buttermilk
• 1 tbsp hot sauce
• 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika

For Crispy Coating:

• 2 cups all-purpose flour
• ½ cup cornstarch – this is the crunch secret
• 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder
• 1 tsp cayenne, 1 tsp salt, ½ tsp pepper

For Sauces + Garnish:

• Garlic aioli: ¼ cup mayo + 1 garlic clove minced + lemon juice
• Sweet BBQ glaze: ¼ cup BBQ sauce + 1 tbsp honey
• Flaky salt, microgreens, crunchy fried bits

For Frying: Vegetable oil

Instructions

1. Marinate: Mix buttermilk, hot sauce, salt, spices. Add chicken. Cover 4 hours or overnight in fridge.
2. Dredge: Mix flour, cornstarch, and all spices. Take chicken from buttermilk, let excess drip. Dredge in flour mix. Press hard to get craggy bits. Rest 10 mins.
3. Fry: Heat oil to 175°C / 350°F. Fry chicken in batches 12-15 mins, turning once, till deep golden and 75°C / 165°F inside. Drain on rack.
4. Make sauces: Mix aioli ingredients. Warm BBQ + honey for glaze.
5. Plate: Add dots of aioli + BBQ glaze. Stack chicken. Sprinkle flaky salt, fried crumbs, and microgreens.

Chef Tips

1. Extra crispy: Double dredge – buttermilk → flour → back to buttermilk → flour again.
2. Juicy meat: Don’t skip the overnight marinade. Buttermilk tenderizes.
3. Oven/Airfryer version: Spray with oil, bake 200°C / 400°F 35-40 mins or airfry 190°C / 375°F 20-25 mins.

Want me to do a spicy Korean version with gochujang glaze, or a lighter baked version?

* – THAT’S A FINE-DINING STYLE LAMB DUO PLATE 🍽️
Braised lamb short rib with herb sauce, red wine jus, and purée

Recipe – Serves 2

Ingredients
For the Lamb:

• 1 rack of lamb, frenched, 8 ribs
• 2 lamb short ribs or lamb shoulder, boneless
• Salt, pepper, garlic, rosemary, thyme
• Olive oil

For Red Wine Jus:

• 1 cup red wine
• 1 cup lamb or beef stock
• 1 shallot, minced
• 1 tbsp butter
• Salt + pepper

For Herb Green Sauce:

• 1 cup parsley + mint + dill
• ¼ cup olive oil
• 1 garlic clove, lemon juice, salt

For Sides:

• Parsnip or celery root purée: 2 parsnips, butter, cream, salt
• Crispy potato/parsnip chips
• Charred fennel or endive wedge
• Thin sliced cucumber + dill for garnish

Instructions

1. Braised Short Rib: Season short rib. Sear till brown. Add wine, stock, herbs. Braise covered 2.5-3 hours at 160°C / 325°F till fall-apart. Reduce liquid to glaze. Chill, then re-sear and top with crispy chips.
2. Rack of Lamb: Rub with salt, pepper, garlic, rosemary. Sear 2 mins per side. Roast 12-15 mins at 200°C / 400°F to medium-rare 57°C / 135°F. Rest 10 mins, then cut into chops.
3. Red Wine Jus: Sauté shallot. Add wine, reduce by half. Add stock, reduce to syrupy. Whisk in butter.
4. Herb Sauce: Blend herbs, oil, garlic, lemon, salt till bright green.
5. Purée: Boil parsnips till soft. Blend with butter, warm cream, salt till smooth.
6. Plate: Spoon jus in center. Drizzle green sauce around. Add dots of purée. Arrange lamb chops and short rib. Top with chips, cucumber, dill, flaky salt.

Chef Tips

1. Perfect lamb: Don’t overcook. Resting is key for juicy chops.
2. Make ahead: Braise the short rib a day before. It tastes better.
3. Restaurant look: Use squeeze bottles for the sauces and wipe plate edges clean.

Want a simplified home version with just the rack of lamb + mint sauce, or do you want the full plating guide?

* – THAT’S A SUMMER SQUASH + WALNUT SALAD WITH LEMON VINAIGRETTE 🥗
Light, crunchy, and bright – perfect as a starter or side.

Recipe – Serves 2

Ingredients
For Salad:

• 1 head romaine lettuce, leaves separated
• 1 yellow zucchini/squash, shaved into ribbons
• 1 green zucchini, shaved into ribbons
• ¼ red onion, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup shaved parmesan
• Salt + pepper

For Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• Salt + pepper to taste

Instructions

1. Toast walnuts: Pan-toast walnuts 3-4 mins till fragrant. Set aside to cool.
2. Make ribbons: Use a vegetable peeler to shave yellow and green squash into long ribbons.
3. Make dressing: Whisk olive oil, lemon juice, honey, salt, pepper.
4. Toss: In a bowl, gently toss lettuce, squash ribbons, red onion, and half the dressing.
5. Plate: Pile salad on plate. Top with toasted walnuts, shaved parmesan, and drizzle remaining dressing. Finish with black pepper.

Tips

1. No soggy salad: Dress right before serving and keep lettuce dry.
2. Swap: Use pecans or almonds instead of walnuts. Add feta or goat cheese.
3. Make it a meal: Add grilled chicken, shrimp, or chickpeas.

Want a creamy version with yogurt dressing, or make it with ribboned carrots + beets for more color?