Main Dishes

Fried Chicken Drumsticks!

I love old classic black and white movies & as I watch them....most of those type of movies have picnic scenes & they are always eating fried chicken drumsticks. I was searching for a recipe that you can do just that-go on a picnic with some yummy chicken ! This one is the winner, in my book! (and my picnic!)

4
•1 quart (4 cups) buttermilk
•2 1/2 teaspoons kosher salt, plus more as needed
•1/4 teaspoon plus 1 pinch dried thyme
•1 teaspoon freshly ground black pepper
•1/8 teaspoon plus 1 pinch cayenne pepper
•8 chicken drumsticks (about 2 pounds)
•1 quart (4 cups) vegetable oil
•1 cup all-purpose flour, plus more as needed
Place the buttermilk in a resealable plastic bag, add 1 1/2 teaspoons of the salt, 1/4 teaspoon of the thyme, 1/2 teaspoon of the black pepper, and 1/8 teaspoon of the cayenne pepper and stir to combine. Add the chicken to the bag and turn to coat in the buttermilk. Seal the bag and refrigerate 30 minutes or overnight. When you’re ready to cook the chicken, let it sit at room temperature in the marinade for 30 minutes. Pour the oil into a large, straight-sided frying pan or cast iron skillet (the oil should reach halfway up the side of the pan). Heat over medium-low heat until it reaches between 350°F and 360°F on a candy/fat thermometer, about 20 minutes. (If you don’t have a thermometer, test it by sprinkling flour in the oil. If the oil’s hot enough, the flour will sizzle, then quickly dissipate.) Meanwhile, combine the measured flour and the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of cayenne, and pinch of thyme in a shallow dish. Set a wire rack over a baking sheet and set it aside. When the oil is ready, remove 4 of the drumsticks from the buttermilk, letting the excess drip off. Coat the chicken in the flour mixture, shaking off the excess. Carefully lay the pieces in the oil and fry until cooked through and golden brown, flipping halfway through, about 20 minutes total. (An instant-read thermometer inserted into the thickest part of the drumstick should read 160°F to 165°F. If you don’t have a thermometer, cut a small slit down to the bone; the juices should run clear and there should be no pink at the bone.) Place the drumsticks on the wire rack and season with salt. Repeat with the remaining chicken.
Nutritions

Calories
2092

Sodium
1737mg
72% DV

Fat
208g
320% DV

Protein
13g
27% DV

Carbs
38g
12% DV

Fiber
5g
22% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT