(Spicy Charred Pasta)

Spaghetti all’Assassina, or “Assassin’s Spaghetti” shows that sometimes it pays to break the rules! This Southern Italian favorite cooks the spaghetti right in a spicy tomato sauce until it’s crispy, singed, and totally irresistible.

Nicholas Antonacci, a Bari-based maître-sommelier and chef by trade who in 1981, at just sixteen years old, was promoted to demi chef at Il Sorso Preferito, offers a slightly different version of events. He recounts how an angry spaghetti all’arrabbiata slowly evolved into a killer spaghetti all’assassina.

Initially serving chilled meats and cheeses, Antonacci explains how chef and owner Enzo Francavilla gradually introduced hot dishes in response to popular demand, including a fiery spaghetti all’arrabbiata. With time, the well-used iron pans used to cook the arrabbiata sauce began to yield a charred, caramelised crust adding new depth to the dish. “This is a killer!”, declared one diner—and spaghetti all’assassina was born.

By the late 1970s, the restaurant passed into new hands: maître d’s Giuseppe Saracino and Mimì De Cosmo, alongside chef Gaetano “Nanuccio” Lonigro. The trio would go on to acquire another of the city’s landmark restaurants, Marc’Aurelio, later bringing in Pierino Lonigro—Nanuccio’s brother and a skilled chef in his own right. It was during this period spaghetti all’assassina made the leap from off-menu curiosity to a fully fledged first course.

Antonacci notes that many chefs who passed through Il Sorso Preferito and its sister restaurant Marc’Aurelio took fragments of the assassina story with them—recipes adapted, origins forgotten, and in some cases, credit claimed.

Today, Il Sorso Preferito remains in the ownership of Pierino Lonigro who, with his nephew Vincenzo in the kitchen, is still serving up the dish.

Assassina | the risottatura “error”​

I burnt the garlic in an iron pan with oil and chilli—not just browned, but burnt—and then removed it.

Into the boiling oil, I poured raw, hand-crushed peeled tomatoes, causing a flare-up. That flare-up was the ‘joy of the kitchen,’ which I immediately covered with a lid. The resulting smoke remained inside, imparting a smoky flavour to the spaghetti, as if they were burnt, but they were actually roasted.

Meanwhile, I brought water and salt to the boil and cooked the spaghetti—actually vermicelli—until just before al dente, when they began to bend. I drained them well and added them to the pan with the tomato to absorb the flavours. I stirred continuously, adding more raw, crushed tomatoes if they became too dry, and continued cooking until the pasta was done and the tomato had thickened. I tasted them to check the cooking, flavour, and salt, then gave them a superficial toasting. I finished by adding a little oil to give them a sheen, and my recipe was complete.

Assassin’s Spaghetti proves that sometimes letting things burn is the best way to develop the flavor.  They wouldn’t be quite the same without that brave first person who let them burn!

How to Make Spaghetti all’Assassina 

I think it goes without saying that you don’t have to be a professional chef to make Assassin’s Spaghetti. You’re trying to burn it after all! But it does take a little faith to avoid fussing with it too much. Here are the steps:

Make a tomato broth. Bring 4 cups of water to a boil in a medium saucepan set over high heat, then stir in 1/4 cup tomato paste and season generously with salt. Turn off the heat, leaving the pan on the burner.

Prepare the tomato sauce. Set a wide, deep skillet (large enough to lay the spaghetti in it without breaking) over medium-high heat. Add 3/4 cup extra virgin olive oil. When the oil begins to shimmer, add 2 sliced chili peppers and 2 minced garlic cloves. Cook, stirring regularly until fragrant, no more than 30 seconds. Add 16 ounces of tomato sauce to the skillet (not the tomato broth you made earlier, we’ll use that in a minute). Bring the sauce to a simmer, about 5 minutes. Season with a pinch of salt and pepper.

Slighly burn the spaghetti. Place the (uncooked) spaghetti in the skillet with the hot chili and oil and garlic

Coat the spaghetti. Place 12 ounces (uncooked) spaghetti in the skillet with the hot chili and tomato sauce. Use a large spoon to spread the spaghetti in one layer, pushing down and spooning the sauce over the top so the noodles are well-coated. Turn the heat to high and let it sit until the pasta has absorbed some of the sauce, about 3 minutes.

Cook the spaghetti. When the pan starts to look dry, add a ladleful of the warmed tomato broth. Do not move or toss the pasta, as it is meant to absorb the tomato broth and char some of the noodles at the bottom. Once the majority of the broth has been absorbed, add another ladle or two of the tomato broth over the pasta. Reduce the heat to medium-high. Continue to ladle the tomato broth over the pasta, letting it absorb the broth before each new addition.

Flip. When you’ve used about half the broth, use tongs to turn the spaghetti over. You should see dark, almost burnt-looking crispy pieces. Continue ladling in the broth and allowing the spaghetti to absorb and char until you’ve used all of the broth.

Finish and serve. Remove from heat and transfer to pasta bowls. Serve immediately, with a spoonful of burrata on top if you’d like.

What should you get that ‘special’ (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you’re a fan of candied citrus, you’ll want to make extra, since Buddha’s hand is a unique and special treat.

Ingredients

• 3 cups diced Buddha’s hand (fingered citron)
• 3 cups white sugar, divided
• 2 cups water

Directions

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The Best Chili Recipe is one that is loaded with beef and beans and absolutely full of flavor… just like this one! Chili is hands down one of my husband’s favorite meals (and I love it because it’s easy to make)!

How to Make Chili

While I sometimes make crockpot chili, this easy version is great for a weeknight meal!

Seasonings:

• The seasonings in this recipe are chili powder and cumin. Store bought or homemade chili powder work well in this recipe.
• What is in Chili Powder?  Sweet paprika, garlic powder, cayenne pepper, onion powder, oregano and cumin.
• Mix Chili Powder into the raw ground beef before cooking to ensure every morsel is seasoned to perfection.

How to Cook Chili

1. Brown the beef, onions, garlic and some of the chili powder.
2. Drain any fat.
3. Simmer Add remaining ingredients and simmer uncovered.

To Thicken Chili

When making chili on the stove, I simmer it uncovered which allows the chili to naturally thicken without having to add cornstarch or flour. While thickening chili by simmering is the best option, you may not always have time to let it reduce. If you don’t have time to simmer it to thicken you can sprinkle in a little bit of cornmeal or make a cornstarch or flour slurry and add it in.

If you can spare a few extra minutes, just let it simmer uncovered.

Variations

Spice Level This chili is just right for our liking but you can increase or reduce the spice level to your liking. For extra heat, leave the seeds in your jalapenos or add a few dashes of hot sauce or a sprinkle of chili flakes.

Ground Beef Any ground meat will work in this recipe from chicken to turkey. If your meat has a lot of fat, be sure to drain it before simmering.

Beer I love the depth of flavor that a bit of beer adds. Feel free to skip the beer and use extra broth.

Swap the Spices Spice up your chili any way you’d like. To make a tex-mex chili, toss in a packet of taco seasoning.

Ingredients

• 2 pounds lean ground beef
• 1 onion diced
• 1 jalapeño seeded and finely diced
• 4 cloves garlic minced
• 2 ½ tablespoons chili powder divided, or to taste
• 1 teaspoon cumin
• 1 green bell pepper seeded and diced
• 14.5 ounces crushed tomatoes 1 can
• 19 ounces canned red kidney beans drained and rinsed
• 14.5 ounces canned diced tomatoes with juices
• 1 ½ cups beef broth
• 1 cup beer (Flat Tire Ale is nice touch)
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar optional
• 1 teaspoon red wine vineager
• 1 teaspoon mustard powder
• a spring of freshly chopped oregano is a nice touch
• salt and black pepper to taste

Instructions

•  Combine ground beef and 1 ½ tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Notes

Homade Chili Powder for use in the Chili

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

Chef Tips

As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead.  This dish has been tested when made right away, which yields the best results.  

I would increase the amount of sauce slightly if you need to make this recipe ahead of time.

BAKED MAC AND CHEESE

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

HOW TO MAKE MAC AND CHEESE

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, we’ll break it down and take it step by step!

• Boil the pasta, drain.
• Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
• Cook the sauce until it’s nice and thick.
• Add in shredded cheeses, stir well.
• Combine cheese sauce with cooked pasta.
• Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
• Top with the rest of the mac and cheese, top with more shredded cheese.
• Bake and prepare to thoroughly enjoy!

COOKING TIPS FOR BAKED MAC AND CHEESE

• Boiling the pasta – cook the pasta less than you normally would.  I like to boil my elbow pasta for between 4 and 5 minutes.  The pasta will continue to cook in the oven, and you don’t want it to get mushy.
• Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones.  I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
• The cheeses – use your favorites!  Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.  Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.  There are plenty of reader comments down below the recipe that talk about the cheeses they used!
• Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags.  But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.

VARIATIONS OF MAC AND CHEESE

• Bacon – if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!
• Stovetop – if you’d prefer not to bake this mac and cheese, you don’t have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you’ll only need about 3 – 3 1/2 cups of cheese total.  No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
• Different Toppings – I’m a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping.  1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!
• Different Baking Times – the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family’s tastes.  I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy “crust”.

MAKING MAC AND CHEESE AHEAD OF TIME

• Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.
• Before baking, let dish sit on counter for 30 minutes.
• Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

STORING MAC AND CHEESE

Any leftovers need to be refrigerated and covered tightly.  Mac and cheese can be stored this way for 3-4 days. source

Authentic Chimichurri is a traditional recipe from Uruguay & Argentina, where it’s a staple accompaniment to grilled meats, especially churrasco (grilled beef) at any asado (barbecue). Chimichurri is a vibrant, tangy, and herbaceous oil-based condiment that brings a burst of fresh flavors to any dish. The dominant notes come from fresh parsley, garlic, and oregano, giving it a bright and aromatic quality.

The originality of this recipe is fiercely debated, with many sites claiming theirs is the original. Amidst this dispute, I can proudly say my recipe was passed down from a special person—my dad, a born-and-bred Uruguayan and one of the best cooks I know. Dating back to his childhood in 1935, he cherished and honed this recipe for years, and shared it with me. It can’t get any more original than that! This recipe will always hold a special place in my heart.

Authentic Chimichurri: Key Ingredients

The secret to this Chimichurri recipe lies in its key ingredients. Fresh parsley, garlic, and oregano create a vibrant, flavorful sauce that elevates any grilled meat. Red wine vinegar and olive oil balance the tangy and rich flavors. Let’s dive into what makes this recipe truly exceptional:

• Fresh Parsley: Opt for flat-leaf parsley over curly parsley, as it has a more robust flavor and tender texture. Look for vibrant green leaves without yellowing or wilting. Freshness is key, so choose bunches with crisp stems and aromatic leaves.
• Garlic: For the best flavor, use fresh garlic bulbs instead of pre-minced or powdered garlic. Look for firm, plump cloves without any signs of sprouting or softness. Fresh garlic will add a pungent and aromatic kick to your chimichurri.
• Oregano: Fresh oregano is ideal, but dried oregano can also work well in chimichurri. If using fresh, select sprigs with bright green leaves and a strong, earthy aroma. If using dried, opt for high-quality oregano with a robust fragrance and deep color.
• Olive Oil: Use extra virgin olive oil for its superior taste and health benefits. Look for cold-pressed olive oil with a fruity and peppery flavor. The richness of the oil will carry the flavors of the herbs and garlic beautifully. Good quality olive oil is essential for any sauce, including this Homemade Pesto. It provides the backbone and is crucial to the final flavor.

Pro Tip: Every time I see a chimichurri recipe on the internet, I cringe because the ingredients are often tossed into a food processor and blended to a puree. What should be a loose, oil-based condiment becomes a herbed mash, more like baby food with your churrasco. No, no, no bueno. For an old-school chimichurri with authentic flavors, stay away from food processors.

*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When it comes to Chimichurri, versatility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of tasty alternatives that will keep the flavors vibrant and authentic:

• Fresh red chili is optional. We use a whole large chili, but you can use half or none at all. Substitute with 1-2 teaspoons of dried red chili flakes if you prefer.
• Red wine vinegar is the best for chimichurri. If you need a substitution, use lemon juice. We don’t recommend balsamic or white vinegar, as they alter the authentic flavor.

Creating Perfect Chimichurri: Step-By-Step

Ready to create an authentic Chimichurri? Follow these simple steps with images to guide you through the process. You’ll achieve a vibrant, flavorful sauce with the fresh parsley, garlic, and oregano, balanced by tangy red wine vinegar and rich olive oil. This old-school chimichurri is sure to impress and delight:

1. Chop parsley, garlic, and red chilli: Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavorful base for your chimichurri.

2. Mix in wet ingredients together in a bowl: Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.

*Pro Tip: If you like a strong garlic flavor, use 4 cloves. If you prefer milder garlic, start with 2 cloves, mix it all in, and allow it to sit for a few minutes. Then, taste test. If you’d like more, add more.

3. Let it sit for at least 10 minutes (preferably 2 hours): Allow the chimichurri to sit so the flavors meld together. For the best results, let it sit for more than 2 hours.

4. Use to baste meats while grilling or barbecuing: Brush chimichurri over chicken or steaks while grilling. Add a couple of tablespoons over your steak to serve. I prefer basting, but you can also use it as a marinade if desired.

So now, this heirloom is passed onto you to enhance any plate with my Chimichurri. Make good use of it and protect it jealously-my father would be so happy! If you’re looking for ideas to creatively use this versatile sauce, the sky’s the limit! Try substituting pesto with Chimichurri in our Pesto Grilled Chicken Avocado Salad, or sprinkle some on Crispy Garlic Roasted Potatoes. For a more traditional approach, baste it on Grilled Steak. Not Satisfied? Baste it on Lamb Chops or Juicy Oven Chicken Breasts.

Recipe FAQ’s

How Long Does Chimichurri Last In The Fridge?

Chimichurri can last in the fridge for about 1 week. Store it in an airtight container to maintain its freshness.

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There’s something truly nostalgic about a bucket of KFC Original Recipe Chicken. Growing up, most of us didn’t have parents that were willing to fry chicken at home, so KFC became something of a special occasion food. It made an appearance at block parties, Fourth of July celebrations, and end-of-season soccer tournaments, wowing us with its salty, greasy, spicy, and flavorful crust. If you didn’t grab a piece early enough, you were sure to end up with the one at the bottom of the bucket, stripped of its extra crispy skin by someone with a voracious appetite (which is also known as the saddest thing ever).

The real-life Colonel Sanders might have hated what the restaurant became after he sold it, but we still think their chicken is “finger lickin’ good.” So why should you even attempt to make it at home? For starters, it’s less expensive, and you can use higher quality ingredients in your home kitchen. But, mostly, we wanted to see if the 2016 Chicago Tribune report spilling the beans on the secret blend of 11 herbs and spices was actually true. In the end, it was easier than we thought to make fried chicken that tasted as good (if not better) than what you’ll find at your local KFC. Having said that, you do need to know a few secrets along to way to ensure your chicken turns out juicy on the inside and crispy on the outside.

KFC’s chicken isn’t any more complicated than most fried chicken recipes, although it does contain more ingredients. The flavorful coating is created by combining flour with 11 herbs and spices, so get ready to load up your cart with salt, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, ground yellow mustard, paprika, garlic salt, ground ginger, and ground white pepper. You’ll need as much as a quarter cup of some of these spices, so make sure you have plenty on the spice rack before you get started. The full list of ingredients (along with the step-by-step instructions) can be found at the end of this article.

In addition to the spices, you’re also going to need a whole chicken, neutral oil for frying (like canola or peanut), buttermilk, a large egg, and all-purpose flour. Finally, be sure to have some measuring spoons handy, as well as a few mixing bowls, a large pot or electric tabletop fryer, and a baking sheet lined with an oven-safe rack.

Copycat KFC chicken directions

We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good as what you’ll find at KFC.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons salt
• 1-1/2 teaspoons dried thyme leaves
• 1-1/2 teaspoons dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground yellow mustard
• 1/4 cup paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken, cut up into eight pieces
• Neutral oil for frying, like canola or peanut oil
• MSG seasoning, like Ajinomoto or Accent

Directions

1. In a large bowl, combine the flour with the herbs and spices and set aside.
2. Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they’re well combined.
3. Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
4. Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
5. In a large Dutch oven, heat about 3 inches of oil. If you’re using an electric tabletop fryer, fill the unit to its MAX line.
6. Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
7. Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
8. Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
9. Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
10. Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
11. When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
12. Sprinkle each piece of chicken with a few shakes of MSG before serving. If you’re unsure about food additives like MSG, feel free to skip the extra seasoning.

The first step to copycat KFC chicken is breaking down a whole chicken

The most economical way to make this dish is to break down a chicken yourself. It’s easier than you think, but you can always ask the butcher to do it for you if the process seems overwhelming. Or you can swap-in all thighs, drumsticks, or chicken breasts. If choosing the latter, seek out bone-in chicken breasts, as fried chicken is always more tender when it’s cooked on the bone.

To break down the chicken, start with the breast-side up and the neck opening facing towards you. Remove the wishbone by slicing along each side, using your fingers to pull the tiny bone straight out. Then, remove the legs and thighs by pulling the drumstick towards you and away from the body. Slice through the skin to expose the joint. Firmly twist the leg away from the body until the joint pops out of the socket. Slice through the exposed joint and pull the leg to free it. Cut through the joint connecting the drumstick and the thigh to separate the two pieces. Repeat the process with the second leg.

Next, hold the chicken vertically and carefully run your knife down along the ribs to remove the back from the breastbone. Remove the wings by pulling each one away from the body to expose the joint. Slice through the joint and cut around the drumette to remove it from the breast. Finally, keeping it on the bone, slice the chicken breast in half to make it easier to cook.

A buttermilk marinade keeps the chicken tender and juicy

As far as we can tell, KFC does not brine their chicken before frying it. That said, after doing side-by-side tests, we determined that marinating the chicken in buttermilk was the only way to create chicken as juicy as KFC’s. KFC uses pressure fryers to keep their chicken moist as it cooks (something we’ll talk about in a minute). Brining chicken helps it retain more moisture, and you can also soak the chicken in buttermilk instead of a saltwater solution. The buttermilk has the added benefit of tenderizing the meat, and adding an egg to the mix creates a stronger structure for the breading to stick to later.

So, grab a large bowl and whisk the buttermilk and egg until they’re well blended and homogenized. Add the chicken pieces and let them marinate for 20 to 30 minutes. If you’re a plan-ahead kind of person, place the bowl in the refrigerator to marinate overnight. Don’t let the mixture sit for longer than 24 hours or the chicken will become mushy.

The secret behind KFC’s 11 herbs and spices

While your chicken is marinating, it’s time to prepare the breading. KFC’s blend of 11 herbs and spices was a closely guarded secret until it was leaked 2016. A Chicago Tribune reporter took a trip to Kentucky to visit Colonel Harland Sanders’ nephew, Joe Ledington. They found a recipe in an old scrapbook titled, “11 spices – Mix With 2 Cups White Fl.” After extensive testing and confirmation from Ledington, who reportedly used to blend the spices used in KFC’s scrumptious chicken, they determined that the recipe was legit.

There have been several other copycat versions floating around the internet before and since this one, but this particular recipe is the closest thing we’ve tasted to the real deal. We will say it has significantly larger quantities of spices than most recipes. If you don’t want to go through the trouble of measuring the spice mix every time you want to make fried chicken, you can just double it up. Then you can store it in an airtight container for up to three months.

But the real secret to copycat KFC chicken is MSG

There is one teeny, tiny ingredient missing from the secret recipe uncovered by the Chicago Tribune: monosodium glutamate (MSG). When their test kitchen tried out the famous chicken recipe, it was close to the original, but it wasn’t quite there. But after sprinkling a few shakes of flavor-enhancing Accent MSG seasoning, the chicken was virtually indistinguishable from the Colonel’s. They went on to say that a spokesperson for KFC confirmed that MSG is used in Original Recipe Chicken, although they were unclear exactly how much is used.

The writers for the Chicago Tribune aren’t the only ones who believe MSG is the real secret ingredient. Ron Douglas, author of “America’s Most Wanted Recipes,” claims to have cracked the secret recipe in 2009, and that would be a whopping two tablespoons of the MSG flavor enhancer known as Accent. We can’t say we were willing to add that much MSG to our recipe, so we just sprinkled a little bit on at the end. Honestly though, without any of it, you’re just screwing up your fried chicken.

KFC uses pressure fryers, but we used a Dutch oven

Before we start frying, we have to point out an important fact: One of the reasons KFC’s fried chicken is so delicious is because they use pressure fryers. According to Slate, Harland Sanders did something very dangerous when he opened his restaurant back in the 1940s and put oil (rather than water) in a regular pressure cooker. The idea behind cooking under pressure is that you can heat water hotter than its normal boiling point of 212 degrees Fahrenheit, cooking food faster and more efficiently. The same idea worked with oil — it was able to get much hotter than a regular deep fryer, cooking the chicken more quickly.

Today, KFC still pressure cooks their fried chicken, although much more safely using commercial pressure fryers. Since most of us don’t have one of those (and we can’t emphasize enough that you should not put fryer oil in your pressure cooker), we used a Dutch oven instead. If you happen to have an electric tabletop fryer, that will work, too.

Heat the fryer oil to 350 degrees Fahrenheit

The hardest part about frying chicken on the bone is getting the insides to cook through without burning the outside. According to the United States Department of Agriculture (USDA), poultry must be cooked to a minimum internal temperature of 165 degrees Fahrenheit. That’s kind of tricky when it comes to frying bone-in chicken because it takes longer to cook than boneless chicken. And, when frying food, the hot oil creates a crust on the food’s surface, preventing the oil from getting through to the inside. That’s great for creating crispy exteriors but not so great for cooked-through interiors. If you lower the temperature to try to help equalize the cooking, the oil will be too cool to crisp up the outside, creating soggy fried chicken.

To get around this, you can heat the oil to 350 degrees. This is the perfect temperature to create a golden-brown crust in about 12 minutes. Then, if the chicken still isn’t cooked all the way through, you can finish cooking the pieces in the oven until they reach the proper internal temperatures. That method actually works in your favor because you can’t fry the entire chicken in one batch anyway. Holding the tasty copycat KFC chicken in the oven allows it to finish cooking, and it keeps the cooked chicken warm while you finish frying the remaining pieces.

Dredge the chicken in the flour mixture, but don’t let it sit too long

Now that your fryer oil is nice and hot, it’s time to fry. We would be remiss if we didn’t warn you that you’re going to get pretty messy in this step. There is absolutely no way to avoid creating a claw-like coating on your fingers as you combine the buttermilk-coated chicken with the dry flour. You can try to minimize the damage by using one hand to grab the chicken out of the buttermilk and the other to coat it in flour, but you’ll still get a little messy.

We found the best method here was to dip the chicken into the flour one time only, pushing it down hard to make sure the flour adheres. If you just try to dunk-and-go, the coating will fall off as the chicken fries. And, if you try to double dip — coating with buttermilk and flour again after the initial coating — the crust will become too thick and won’t be as crispy as the single coat.

The other key to success here is to go straight from the flour into the hot oil. Many recipes call for resting the chicken for a period of time after coating it in flour, but we didn’t like the way that chicken tasted. In his book “The Food Lab: Better Home Cooking Through Science,” J. Kenji López-Alt confirms that rested dredged chicken gives the flour time to absorb too much moisture. That led to a tough, brittle crust instead of the crispy, crunchy exterior we were going for.

Always let the oil come back up to temp before adding more chicken

When it comes to frying food, there are two important rules: Don’t overcrowd the fryer, and always wait for the temperatures to return to normal before frying the next batch. The basic principle is the same for both rules. When you add cold or room temperature food to a hot fryer, the temperature of the oil will drop. If the temperature gets too low, the coating on the chicken will absorb too much oil, becoming sad and soggy.

Your best bet to maintain the right frying temperature is to let the oil preheat to 350 degrees Fahrenheit before adding any chicken. Then, don’t overcrowd the pan too much. In our 8-quart Dutch oven, we fried the chicken in two batches, cooking only four pieces of chicken at one time. After about 12 minutes, the first batch should be golden brown and crispy, but you can’t add the second batch right away. It’s important to wait for the temperature to return to 350 degrees before adding more chicken.

Hot hold the chicken in the oven before serving

When Reader’s Digest interviewed a former KFC employee, they learned how they store the chicken in a 175 degree Fahrenheit oven after frying it. It stays there for 20 minutes before being packaged and served. We were a little apprehensive about this step — wouldn’t keeping the chicken in the oven for that long cause the skin to become soft? As it turns out, this tip totally works. Storing the chicken in a warm oven not only ensured the chicken finished cooking all the way through, but it also kept the skin nice and crunchy.

The key component of this step is making sure the chicken doesn’t touch the bottom of the sheet pan. We wanted the chicken to have contact with the air only, so we kept it elevated on an oven-safe wire cooling rack. This not only allowed the air to circulate around the fried chicken to keep it crispy, but it also let the excess grease drain through the rack. For easy clean-up, you’ll want to line the baking sheet with aluminum foil first.

How close did we get to KFC chicken?

The first thing we noticed about our copycat fried chicken was the aroma; it was absolutely intoxicating. All those herbs and spices activated in the hot fryer oil, and we could barely wait to let the chicken cool before taking a bite. We were pleasantly surprised that the combination of the 350 degree Fahrenheit oil and hot-holding the chicken in the oven created a crispy-on-the-outside exterior with a super juicy, perfectly moist interior.

When it came to flavor, we were pretty excited about how the chicken tasted. Believe it or not, it was almost better than the original! The coating was lightly spicy and full-flavored, although it was a touch on the salty side at first bite. Finishing each piece with a sprinkle of MSG actually mellowed out the salt and boosted the umami-rich flavor. Our only complaint? Our chicken was ever so slightly less crispy than KFC’s. But, hey, we don’t have a pressure fryer, so we can’t complain too much. Serve it up next to our KFC copycat coleslaw recipe, and you have a winner.

Nutrition
Calories per Serving 1,594
Total Fat 118.2 g
Saturated Fat 19.1 g
Trans Fat 0.6 g
Cholesterol 267.4 mg
Total Carbohydrates 65.0 g
Dietary Fiber 7.0 g
Total Sugars 4.1 g
Sodium 1,232.0 mg
Protein 68.6 g

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Ever wonder how to make the worlds favourite soda pop Coca Cola? Very few people know the ‘real’ secret recipe… but there are versions out there hand written by the inventor of Coke – John Pemberton.

Our diy Coca Cola recipe follows his 1886 version.

Glen got the idea to do this back in 2011 from an NPR radio show called ‘This American Life’, but getting the ingredients for Coca Cola wasn’t easy… and still isn’t. Obviously Coca loaf extract is the biggie in the room – but even Neroli Oil Extract is hard to get; in that it’s so expensive! So if you are going to set out and make Coca Cola at home, or any Cola recipe at home; there will be some comprises. In the end, even with compromises, the flavour profile of the Coke recipes is so complex that minor variations are hard to detect. Merchandise 7x Flavour [Use 2 oz flavour (below) to 5 gals syrup (I used 15mL per 19L, or 1.3mL / 1L)] 236 mL (8 oz) high proof food grade alcohol 20 drops (0.5g / 1 mL) Orange Oil 30 drops (0.75g / 1.5 mL) Lemon Oil 10 drops (0.25g / .5 mL) Nutmeg Oil 5 drops (0.125g / .25 mL) Coriander Oil 10 drops (0.25g / .5 mL) Neroli Oil (You can sub Bitter Orange Oil) 10 drops (0.25g / .5 mL) Cinnamon (Cassia Or True Cinnamon) Oil Original Sugar Syrup Recipe: FE Coca (Fluid Extract of Coca) 3 drams USP (10.5 mL) Citric Acid 3 oz (85g) Caffeine 1 oz (30 mL) Sugar 30 # Water 2.5 gal Lime Juice 2 pints (473 mL) Vanilla 1 oz (30 mL) Caramel 1.5 oz or more to colour I made 1/8 Original and re-ordered the ingredients to order of use: Water 1.18L Sugar 1.7 Kg Caramel 5.5 mL FE Coca 1.3 mL (not used) Vanilla 3.75 mL Caffeine 3.75 mL Lime Juice 59.12 mL Citric Acid 10.6g Method: Mix together all of the ingredients of the 7X Flavour. Set this aside in a sealed bottle. Heat the water sugar and caramel in a large pot. Stirring continuously, just until sugar is dissolved. Take off the heat and mix in vanilla, caffeine, lime juice and citric acid. Stir to fully combine. Add a measured amount of 7X flavouring to the sugar syrup. Mix with carbonated water at a ratio of one part syrup and 5 parts water.

Here are the links to the original This American Life story:
https://www.thisamericanlife.org/427/…
https://www.thisamericanlife.org/extr…
https://www.thisamericanlife.org/extr…
https://www.thisamericanlife.org/427/…
https://www.thisamericanlife.org/extr…

(Coca-Cola inventor John Pemberton )

While preparing for an episode of This American Life that aired Feb. 11, the radio show’s producers stumbled upon what appears to be the secret recipe for Coca-Cola, printed in a 1979 issue of the Atlanta-Journal Constitution. For 125 years, The Coca-Cola Company has tried its best to keep Coke’s formula shrouded in mystery, especially when it comes to the ingredients of what it calls the drink’s “secret 7X flavor.”

A company spokesperson told Life’s Little Mysteries that This American Life did not manage to concoct “the real thing”, and that the secret recipe is still safe. At least one Coke historian says, however, that yes, this is an authentic recipe for Coke just not the one you enjoy today.

[Click here to see the original 1979 document that leaked the recipe]

For one thing, The Coca-Cola Company has used high-fructose corn syrup rather than sugar in the American version of its soft drink since 1985. That was the year it scrapped the “New Coke” formula which spent only a few months on the market after the company was flooded by consumer protests and reverted to a recipe similar to the one it had used up until 1985 (except switching the sweetener to corn syrup).

According to Pendergrast, current Coca-Cola Classic is also made with phosphoric acid instead of citric acid another change not reflected in the leaked recipe. Small tweaks, yes, but they produce a drink that isn’t quite right by today’s standards.

The evolution of Coca-Cola

Pendergrast believes that this new find is real but also says it’s really no big deal. “I think it’s kind of funny that suddenly there’s this big flap over this when I found the formula in Coca-Cola inventor John Pemberton’s papers and published it in the first edition of my book in 1993,” Pendergrast told us. “This recipe is very similar to the one I found, so I do think it’s probably authentic.” But that doesn’t mean Coca-Cola’s current manufacturing secrets are out. “It’s not the recipe of the drink they’re selling now. The original formula has been changed.”

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This ranch dressing recipe is the absolutely best! Loaded with buttermilk, sour cream, mayo and herbs. It tastes better than anything you can get at the store.

 Worlds Best Ranch Ingredients

• Mayonnaise: 1 Cup Best Foods or Hillmans Mayo
• Buttermilk: 1/2 Cup Buttemilk
• Sour cream: 2 Cups Sour Cream
• Fresh herbs: The recipe calls for FRESH PARSLEY and CHIVES 
• Fresh Garlic: Gratee 1 fresh small garlic clove!
• Lemon juice: ¼ teaspoon
• Coarse Black Pepper: add ¼ teaspoon pepper and a pinch of salt.

Mix Well, machines are best. Food Processor (BEST), blender, mixers

Transfer to a jar or an airtight container and refrigerate for 1-2 hours to before serving. This allows the flavors to combine.

Recipe Tips

• Be patient and refrigerate the Ranch for at least an hour before serving. This gives the flavors time to blend, resulting in a more authentic taste.
• If you prefer a thicker ranch, use less buttermilk; for a thinner consistency, add a bit more until it’s just right for dipping or drizzling.
• Don’t hesitate to taste the ranch as you go. Adjust the seasoning to match your preference, adding a bit more ranch mix or black pepper if needed.
• Ensure you serve the ranch cold. Its creamy texture and flavor is best when chilled.
• Cool in the fridge: Cover the bowl with plastic wrap. Keep in the fridge for at least one hour before serving. This will help the flavors come together and will help the dressing firm up and cool.
• I highly recommend to use Best Foods or Hillmans Mayo. It has a unique texture that’s hard to beat. It is super creamy and thick and is perfect for any dressing.

How to serve Wingstop ranch

Serve this ranch as a dipping sauce for chicken wings, pizza, roasted chicken or veggies. We love it on quesadillas and in salads. It is so versatile. You are going to love it!

How long does Fresh Ranch Last?

If stored properly, this fresh ranch dressing will last for 5-7 days because it is a dairy based sauce. Keep it in a clean jar or an airtight container in the fridge.

Storing 

Keep your homemade ranch sauce in an airtight container in the refrigerator for up to one week. Give it a good stir before each use to maintain its creamy consistency and flavor.

Ranch dressing doesn’t freeze well due to its dairy content, as it can separate and become grainy upon thawing. It’s best enjoyed fresh from the refrigerator, so avoid freezing it.

• Onion powder: It is an optional ingredient.  
• Greek yogurt is a good substitute for mayo in this recipe. The dressing will be tasty, sour cream and buttermilk will bring creaminess and tanginess.

The taste of homemade marshmallows is unbelievably rich compared to the store-bought variety. And with the opportunity to flavor or shape them as you desire, who wouldn’t want to try this fun treat? While dealing with the sugar syrup is clearly a job for grownups, spreading the marshmallow in the pan and cutting them out is one kids will enjoy.

Even if you think you don’t like marshmallows, give the homemade version a try and you just might change your mind. 

I’ll admit I’m a little biased, as marshmallows are one of my favorite foods. I can’t get enough of their creamy, pillowy texture, like eating candy-flavored clouds. But that’s why I’m so determined to get you to try them! It’s an enjoyable process with a delightful end product that you can’t simply buy. Isn’t that the whole point of baking?

INGREDIENTS

Here’s what you’ll need:

• 3 packages (21g total) unflavored gelatin
• 1 cup (227g) cool water, divided
• 1 1/2 cups (298g) granulated sugar
• 1 cup (312g) light corn syrup*
• 1/8 teaspoon salt
• 1 tablespoon (14g) vanilla extract
• confectioners’ sugar, to sprinkle on top

*If you prefer not to use corn syrup, you can substitute with another inverted sugar, such as honey or golden syrup. Just note these will add some flavor. 

Start by greasing a 9” x 13” pan. This step is key — if the pan isn’t well greased, your marshmallows will stick horribly and be a pain to remove from the pan. So spray thoroughly! You can also line your pan with a parchment paper sling, but even if you use parchment paper, you’ll still need to grease it.

Next, prepare your gelatin. Add 1/2 cup (113g) cool water to the bowl of a stand mixer fitted with a whisk attachment, then mix in the gelatin. Let it sit while you prepare the simple syrup. You can also make these with a mixing bowl and handheld mixer — they’ll just take longer to whip up.

In a medium saucepan, combine the remaining 1/2 cup (113g) water, sugar, corn syrup, and salt. Cook over medium heat, stirring, until the sugar dissolves. This should take a minute or two; the mixture will turn slightly translucent without any grittiness from the sugar crystals.

Once the sugar has dissolved, increase the heat to high and let cook, untouched, until the mixture reaches 240°F on a candy thermometer. (Make sure your thermometer just touches the sugar mixture, and not the bottom of the pot, for an accurate temperature reading.)

The syrup will start bubbling vigorously as it heats, and it should take about 5 to 10 minutes to reach 240°F. Keep a close eye on it — you want to remove it from the heat as soon as it reaches the desired temperature. And don’t stir! Agitating the mixture can cause sugar crystals to form, preventing a smooth syrup.

Taking care not to spill or splash the very hot syrup, remove from the heat. Set your mixer to low speed, then slowly pour the syrup into the gelatin as it whisks. Try to aim for where the gelatin meets the side of the bowl, as this will help prevent splatters.

Once the mixture has fully combined, increase the speed to high and watch the magic happen.

As the mixture whips, it’ll become white and billowy, expanding in the bowl like meringue. Continue to beat until the mixture is very stiff  and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn’t be hot to the touch. This should take anywhere from 3 to 10 minutes.

At the end of mixing, beat in the vanilla extract (if you’re making vanilla-flavored marshmallows).

You’ll want to get the marshmallow mixture from the bowl and into the prepared pan without too much delay — the longer you wait the more the gelatin starts to set up, making the mixture stiffer and more difficult to work with.

Scrape the marshmallow mixture into the prepared pan, then use your hands to gently flatten. Be warned! It will be incredibly sticky. I find it’s easier to work with wet hands here. Use an offset spatula to smooth the top.

Sprinkle confectioners’ sugar over the top of the marshmallows so the entire surface is covered. Then let the pan sit, uncovered, for several hours or even overnight to set.

Once firm, it’s time to cut into squares! It’s best to use a very sharp, lightly greased knife (or even kitchen scissors) to cut, in order to prevent the marshmallows from sticking too much. If you’d like to make fun shapes, use greased cookie cutters to stamp out marshmallows. To help prevent sticking even more, dip your utensils in cold water in between cuts.

I like to toss my cut marshmallows in a mixture of equal parts confectioners’ sugar and cornstarch before storing them, as it helps prevent them from sticking together.

One of the best parts about marshmallows — besides their pure, sweet taste and fluffy texture — is how long they last. Kept in an airtight container, they can be stored for up to a month. (Between you and me, I’ve had success storing them even longer — I once had a batch of marshmallows I forgot about in the pantry that was still good after several months.)

Use homemade marshmallows the same way you would their store-bought counterparts: melted into hot chocolate, toasted over a fire, or eaten straight. Of course, you don’t have to stick with plain vanilla, either. Experiment with different flavorings, like rose water or Fiori di Sicilia.

I love to make holiday versions every winter as a special treat for friends and family. Here are some of my favorite marshmallow variations.

Peppermint marshmallows

For a minty, pink-hued treat, follow our recipe for Peppermint Crunch Marshmallows, which calls for the addition of both peppermint oil and peppermint crunch (or crushed peppermint candies). They’re equal parts stunning and delicious!

Gingerbread marshmallows

Turn your favorite holiday cookie into marshmallows with just a few simple tweaks to this basic recipe. Instead of light corn syrup use dark corn syrup, which provides a more nuanced, caramel flavor closer to molasses. If you really love the rich, dark taste of molasses, you can replace half or even all of the corn syrup with molasses by volume.

In addition, omit the vanilla and add 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves (or 1 to 2 tablespoons Gingerbread Spice) to the stovetop syrup before cooking for a dose of wintry spice.

Eggnog marshmallows

Spiked with nutmeg and vanilla, these marshmallows evoke the creamy, dreamy drink of the season. Follow the recipe as written, adding 1 teaspoon nutmeg to the syrup mixture before cooking. If you can use freshly grated nutmeg instead of ground, I highly recommend it. The flavor is much brighter, fresher, and more vibrant. You can also add 1/2 teaspoon rum extract in addition to the vanilla.

Maple marshmallows

Ditch the corn syrup for maple syrup, and your marshmallows will take on a whole new flavor profile. To make, follow our recipe for Maple Marshmallows, which amps up the taste with the addition of maple flavor and a dusting of maple sugar and confectioners’ sugar.

Chocolate-dipped marshmallows

If you’re gifting your homemade marshmallows, an extra dip in chocolate makes for an even more impressive treat. Once your marshmallows are cooled and cut, dip them in a bowl of melted chocolate and let dry for a few minutes to set. You can also sprinkle peppermint crunch, toasted nuts, or cacao nibs on the dipped chocolate section before it sets for some added flair.

See our post on dipping chocolate tips for details on how to prepare.

Embrace the magic of marshmallows

If you haven’t ventured into candy making before, this is the perfect place to start. Marshmallows are fairly forgiving, and though you’ll need to be careful with the hot syrup, they’re quite simple to pull together. And I promise, if you’ve never experienced the joy of biting into a homemade marshmallow — no matter the flavor — you’ll have your whole world changed.

Homemade Marshmallows INSTRUCTIONS