The Shaving Cadre

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What ya eatin?

Oooooh! Recipe please! Seasoning? Wet batter? Dry? Etc.
Loosely followed the Foodlab chik fil a recipe.
No buttermilk so I brined the chicken breast in pickle juice for a few hours.
Dipped in egg then in a mix of paprika, pepper, salt, oregano, garlic powder, cayenne, flour, cornstarch and baking powder. Fried in a wok in batches at 350-375.
Apparently using 3/4 flour and 1/4 cornstarch helps the batter to be crispy but not break your teeth hard.
 
And I figured y'all would like this. Friday night, Butcher Bar in Philly. Behold the Meat Trough.
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This cooking dinner thing every night since baby came has been difficult, but I think I'm doing okay.

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Lemon peepr chicken
Grilled asparagus
Scalloped potato
Strawberries
 
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