Rich's Fried Chicken (or pork)

This makes a great dinner and the leftovers make delicious breakfast sandwiches. A few weeks ago Rich (Anne's husband) was staying over after a long day of packing. I was exhausted but gave him run of the kitchen to make whatever he wanted. The result was a delicious fried chicken. Jordan used the leftoveres the next day for a breakfast sandwich and has promised to stop his frequent trips to chic-fila for breakfast if I make this every week. So -- here is the much anticipated recipe. I'll post photos next week as well as the homemade biscuit recipe I use :)

Ingredients
4 Chicken breasts/thighs/pork loins - TENDERIZED
1 egg
1/3 cup buttermilk or heavy whipping cream
1/2 cup of bread crumbs - you may need more depending on absorption of meat to breading
Salt to taste
Black Pepper to taste
*other seasonings can be added for different flavors to the preference of the dish (for example red pepper flakes, cumin, rosemary, chili powder, curry, etc)
1/2 cup or more of frying oil - vegetable oil, sunflower oil, canola oil - DO NOT USE OLIVE OIL


Directions
~Mix egg and milk and beat together
~Mix together bread crumbs and desired seasonings
~Begin Heating oil, med to high heat for frying
~Place meat in egg/milk mixture for 2-3 minutes to get it slimy
~Take meat out and coat meat in bread crumb mixture to have a even breaded coating on meat
~When oil reaches frying temperature - check by taking a pinch of bread crumb mixture and putting it in oil to see if it sizzles
~Apply meat with breading to frying oil and cook meat entirely through - note the breading may darken faster than meat cooks, so use medium heat at first and flip meat consistently, cut meat in the center to check when done or use a meat thermometer to check internal temperature to make sure it is done.

Don't you know it hurts so good...

Jordan and I's favorite dish!! - Remember that Salmon I de-boned and portioned? Well, it ended up on our dinner plates. (Now don't puke) We share this dinner on one plate -- sweetheart style. The secret ingredient is Sriracha sauce - which you can find at any major grocery. This is actually a US made product developed for Americans to make us think we are eating a fancy foreign hot sauce.

Ingredients

1 Salmon Fillet with skin
Some Oregano
Some Rosemary
Some Sesame Seeds
1 Tablespoon Olive Oil
Cooked White Rice
** Don't for get the Sriracha sauce

Simply coat meaty side of the salmon in the herbs of your choice (I use a combination of oregano rosemary and sesame seed) Then, heat the oil in a skillet until shimmering (right before it steams). Carefully place the fillet skin down (watch for popping oil). Once the fillet looks about half cooked carefully flip it over (time depends on how thick the cut is - but you can flip once about half of the meatiest portion in a light pink instead of the sushi color) While the fillet continues to cook, place your hot cooked rice in the middle of a large plate and then place the salmon on top. Make sure to some Sriracha sauce on the side... and lots of stuff to drink!

Here are some photos from our dinner Tuesday night ...



Tip: Turn the Salmon over only once if you can, because handling it too much can make it fall apart or worse, toughen the meat.

As for tonight, we just got back from a delicious dinner with our friends from church John and Rachel. She cooked a fabulous peppercorn pork loin (two words I never thought I'd say in the same sentence: fabulous and pork!) It was really tender, tangy, and delicious. I know the secret now so I might even try making pork for Jordan and I.

Editor's note: seriously, I hope Jennie follows through on this, because I LOVE me some pork :)