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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Southern Fried Chicken Recipe

🍗 Southern Fried Chicken Recipe

Introduction

Crispy on the outside and juicy on the inside, Southern Fried Chicken is a comforting classic that has been loved for generations. The secret lies in its flavorful marinade and perfectly seasoned, crunchy coating. This recipe brings the authentic taste of the South to your kitchen, making it a must-try for any fried chicken lover.

Ingredients

For the Marinade:

  • 4 pounds bone-in chicken pieces (thighs, drumsticks, wings, etc.)
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon hot sauce (optional for a spicy kick)


For the Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (optional for extra heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For Frying:

  • 4 cups vegetable oil or peanut oil (for frying)

Instructions

1. Marinate the Chicken:

  • Combine the Marinade: In a large bowl, whisk together the buttermilk, salt, black pepper, and hot sauce.
  • Add the Chicken: Place the chicken pieces in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight for maximum flavor and tenderness.

2. Prepare the Coating:

  • Mix the Coating: In a large shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
  • Remove Chicken from Marinade: Take the chicken out of the buttermilk marinade, allowing the excess liquid to drip off.

3. Dredge the Chicken:

  • Coat Each Piece: Dredge each chicken piece in the flour mixture, pressing the flour onto the chicken to ensure an even coating.
  • Double Coat (Optional): For extra crunch, dip the chicken back into the buttermilk and then coat it again in the flour mixture.

4. Heat the Oil:

  • Heat the Oil: In a large cast-iron skillet or deep frying pan, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to submerge at least half of each piece of chicken.

5. Fry the Chicken:

  • Fry the Chicken: Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 12-15 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  • Drain on Paper Towels: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

6. Serve and Enjoy:

  • Serve Hot: Enjoy your Southern Fried Chicken hot with sides like coleslaw, mashed potatoes, or cornbread for a true Southern feast.

Tips & Variations

  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • Spice Level: Adjust the cayenne pepper and hot sauce according to your spice tolerance.
  • Crispier Coating: For an extra crispy crust, use a combination of flour and cornstarch (1 cup flour, 1/2 cup cornstarch).
  • Air Fryer Option: For a healthier version, cook the chicken in an air fryer at 375°F (190°C) for 25-30 minutes, turning halfway through.
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