I usually don’t cook. I love baking more than cooking, partly because of the after smell cooking brings to my fingers and because I can dip a clean finger in a baking mixture and try a free taste. I rarely cook a dish. The only dish I cooked by myself would start way back from elementary days: Estofadong Liempo, and I won’t forget that.
But because of many realizations and being exposed to much media now, I think I want to try out gourmet cooking one day. And it starts from one simple step: cooking up Buttered Fried Chicken for dinner.
Fried chickens are too mainstream, from fastfood restaurants to an easy-to-prepare chicken dish only to be coated with breading mixes. I want to try out a fried chicken out of the norm. When I found a small bottle of turmeric powder in our kitchen cabinets, I knew what to do.
And voila! I was able to cook the second dish I made my entire life, which, my sister (a chicken foodie, by the way) loved so much. Warning: not for health-conscious people, it’s bathed in butter plus fats plus cholesterol and what-not.
Thanks to the Magnolia website for the recipe!
½ cup Magnolia Butter-licious!, melted
- Marinate the Chicken Ups in calamansi, garlic, ginger, salt and pepper for at least 30 minutes.
- Dip chicken in beaten eggs and roll in cornstarch.
- Deep fry chicken until golden and cooked through then drain in paper towels.
- Toss fried chicken in melted butter. Serve hot.