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The best fried chicken I have ever made.

After many years of cooking recipes from around the world, I have finally taken on the challenge of mastering Southern fried chicken. Crispy on the outside and juicy on the inside, fried chicken is one of my weaknesses (as we all know I’m a chubby lad). I knew it was not going to be an easy task, so I spent several days scouring the web in search of tips and techniques to perfect my take on the popular entree, as well as taste testing 12 chickens! For my first attempt, I started by marinating the chicken breasts in buttermilk overnight followed by a sous-vide technique, where I sealed the chicken in an airtight bag and cooked it for 45 minutes at 63ºC/145.4ºF. This temperature-controlled met

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