♥ Raspberries Chicken Salad

Hello everyone, 

Happy Tuesday! I'm so blessed that it's Tuesday and to have the best big sister ever! She pampered  me with this delicious Raspberries Chicken Salad for Brunch! This simple recipe is so healthy, yet so mouth watering.

Ingredients:

• Salt
• Honey
• Garlic
• Tomatoes
• Soft Cheese
• Raspberries 
• Strawberries
• Chicken legs
• Salad from Costco 
• Mushroom Powder (Bo Nem Chay)
• Dressing Sauce (your preferences)
• Five-Spice Powder (Ngu Vi Huong)

For the Chicken:

1. Wash the chicken legs with salt and water. The Salt will get rid of all the excess.

2. Sprinkles the Five-Spice Powder to your liking

3. Then add Honey, Mushroom Powder, and Garlic

4. Microwave for 10 minutes first, so the meat is cooked thoroughly

5. Put it in your oven for 300 Fahrenheit as "Grilled" for 30 minutes

Finished! So delicious ...

For the Salad:

1. Wash the Salad with cold water

2. Put soft cheese (if you like cheese)

3. Add raspberries, strawberries, and tomatoes

4. Add your favorite dressing sauce 

5. I used Grey Poupon  with a little wine

-Enjoy your brunch 

♥ Fried Chicken

Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favorite homemade dipping sauce recipe.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes

Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favourite homemade dipping sauce recipe.

Ingredients

• 1 -4lb chicken, broken down into 8 pieces
• 900 ml Peatnut Oil
• 2 cups all purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 1/2 teaspoon cayenne pepper
• 2 cups buttermilk
• 2 large eggs
• sea salt
• freshly ground pepper
  

Rosemary Honey:

• 1/2 cups liquid honey
• 2 sprigs fresh rosemary
• sea salt

Instructions

Make the honey at least 2 hours in advance.
1. Bring the honey to a slow boil in a small pot set over medium heat. Add the rosemary and a pinch of sea salt. Simmer for 5 minutes. Remove from the heat and allow the honey to cool to room temperature. Once cooled, remove the rosemary and discard.
Frying Chicken
2. Let the chicken come up to room temperature for 15-20 minutes.
3. In one bowl combine the dry ingredients: flour, cornstarch, kosher salt, garlic powder and cayenne powder. In another bowl combine the buttermilk and eggs.
4. In a large heavy bottomed cast iron skillet or pot heat the oil to 350F.
5. Meanwhile, pat the chicken pieces dry on paper towel and season with salt and pepper.
6. Assemble a baking sheet with a cooling rack on top of it. Working with one piece of chicken at a time dip it in the wet mixture and then dredge it through the flour. Make sure to use one hand for the wet ingredients and one hand for the dry ingredients; this helps reduce the mess and your hands looking like paper maché. Continue to dip and dredge the chicken pieces making sure to shake off any excess flour. Transfer each dredged piece to the rack.
7. Once the oil registers 350F. Carefully, add the first 4 pieces of chicken to the oil. Turn the chicken occasionally making sure that it is turning brown and not burning. Bone in drumsticks and thighs will take about 13-15 minutes and boneless breast meat will take about 10-12 minutes.
8. Once the chicken is fully cooked transfer onto paper towel and immediately sprinkle with sea salt. Continue frying the remaining chicken pieces. If you have a meat thermometer you can insert it into the cooked chicken pieces, they should register 160F.
9. To keep chicken warm, transfer into an oven preheat to 200F.

Source: The Hot Plate