Rip’N Chick’N Recipe

The BEST Extra Crispy Fried Chicken

This Rip’N Chick’N recipe is as good as any Fried Chicken I’ve ever had. It’s got everything you’d want and expect from great fried chicken. It’s extra crispy, spicy and the chicken is so tender. The spice comes from Crab Boil seasoning. This can be brands like Slap Ya Mama, Zatarain’s or even the classic old bay. But in all honesty I’m not up to speed on the salt content of old Bay because I never buy it. So be sure you adjust to your specific tastes if the seasoning it self is lacking salt because I don’t add any additional than what’s already in the crab boil seasoning. It isn’t needed normally because brands like the two I mentioned previously put enough salt in their mixture to flavor water and that’s a lot. So be careful.

Extra Crispy Fried Chicken Crunch

Everyone loves the “Extra Crispy” in their Fried Chicken. The Crunch you’ll get from the cornstarch and cooking at a higher temperature(375 F). The High heat cooks the chicken faster and because we cut our breasts in half it will only take half the time it would normally take and this will give you a more tender and succulent meat. I’ve also included the way I like to make a creamier ranch dressing with just the store bought packaged seasoning. What I didn’t mention in the video though however is that you can add some kick by adding Wasabi Paste or something like Sriracha! Even though the idea of this Chicken recipe is based on Popeye’s Chicken, this is NOT a copycat recipe. I simply made this the way I like to make my chicken. So give this a try and thank me later because you won’t regret it!

I’ve included a few other Southern traditional recipes to go with this Fried Chicken if you’re interested in Fried Okra and my Jambalaya recipe.

Rip’N Fried Chicken Ingredients:

1 Chicken Breast, room temperature
1 cup Butter Milk,

1 cup Self Rising Flour
1/4 cup Corn Starch
1 tsp Crab boil Seasoning(Zatarain’s, Slap Ya Mama or Old Bay)
1/2 tsp Black Pepper
1/2 tsp Ground Sage

2 eggs
2 tbsp Water
1/2 cup Hot Sauce, Louisiana

Oil for Frying

Cook at 375 degrees Fahrenheit for 6 min. or until golden brown. Let your Extra Crispy Rip’N Fried Chicken rest for a few minutes before serving.

Shrimp Ceviche – Ceviche de Camaron

Shrimp Ceviche is so Refreshing

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor. It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love. You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!

Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp. The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes. I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat. So I like to steam my shrimp before I marinade it in the juice. I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same. The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent. Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!

Shrimp Ceviche Ingredients:

1 pound raw shrimp, peeled and deveined
2 lemons
2 limes
1/4 cup Orange Juice
1 cucumber, chopped
1/2 Onion, chopped
1/2 Jalapeno Pepper, diced (optional)
1 cup Tomato, diced
1 Avocado, chopped into 1/2-inch pieces
1 tbsp Cilantro, chopped
2 tbsp Olive Oil
1/4 teaspoon kosher salt
1/4 teaspoon Black Pepper
Clamato Juice (optional)
Tabasco Sauce (optional)

Steam Shrimp for 1 minute then remove and place in a bowl. Then add the Lemon, Lime and Orange juice, stir and let it marinade for 20 minutes. Chop all the remaining ingredients and combine in a separate bowl. Add the Salt and Pepper, then stir. Strain the Shrimp but add 1/4 cup of the juice to the vegetable bowl and add the shrimp, then stir. Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top.

Bread Twists

What’s the Deal with Bread Twists?

Bread Twists for me, started when I was a young man. I would camp with some friends near a reservoir we would boat and fish on, and we would twist canned biscuit dough around our Hot dog and Marsh mellow skewers to make “Bread Twists”! Now I don’t now if this is something everyone else does elsewhere, but I’ve never seen anyone else do it since. However, there is a local Pizza Joint here, that shall remain nameless, that has branded their very existence around them. They are so good, I thought I’d share a real simple way to make these yourself at home.

Instead of going through a whole dough recipe and having to worry about the yeast and what not, do yourself a favor and pick up a frozen bag of dinner rolls. I used these Texas Rolls made by Rhodes because they are 50% larger than the average dinner roll, so it gave me more Twist to work with. The great thing about a pre-made dinner roll is that they’ve taken all the guess work out of making a fluffy light bread, which is the key to making perfect Bread Twists. It is critical, however, to follow the thawing instructions and let the dough rise properly. Once you’ve done that, roll them out with some flour into a long cylinder shape that you can then roll flat with a rolling pin. Then using a Shish Kabob Skewer, pierce the tip on one end of the dough, then slide the dough to the bottom of the skewer and twist the dough to the end of the skewer and stab the tip of the remaining twist. It’s important to let them rise back up again before baking so they remain fluffy when they cook. I use a cake pan when I lay the Bread Twists Side ways in order for the bread to swell and cook down as well as out in every direction. This also helps to brush the Garlic and herb seasoned butter over the top.

Bread Twists Ingredients:

12 thawed Dough Rolls and Skewers

4 tbsp melted Butter
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp dry Oregano

Parmesan (Don’t mix with the Butter)

Mix all the Butter Topping ingredients together and brush the twists on all sides before and after baking. The twists do tend to come unraveled during the handling, but they twist back just as easily. Shake Parmesan Over the top after they’ve been basted and bake at 350 degrees for approximately 10 minutes or until Golden Brown. Because oven temperatures may vary, the time will too so watch them carefully because they cook faster when the dough has been rolled out and flattened for twists. Bread Twists are great with Italian Pasta, Pizza or just Dipping in Marinara, Alfredo or Garlic and Olive Oil.