Turon Page

Crispy Buttermilk Fried Chicken Tenders

INGREDIENTS
* 500 g chicken tenders (or chicken breast cut into strips)
* 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice, rested 10 min)
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ tsp cayenne pepper (optional, for heat)
* 1 tsp salt
* ½ tsp black pepper
* 1 ½ cups (190 g) all-purpose flour
* 1 cup (100 g) crushed cornflakes or panko breadcrumbs (for extra crunch)
* 1 tsp paprika
* 1 tsp garlic powder
* ½ tsp baking powder
* Salt & pepper to taste
* Vegetable oil (enough to deep fry, about 2–3 cups depending on pan size)

INSTRUCTIONS
1. In a large bowl, mix buttermilk with garlic powder, onion powder, paprika, cayenne, salt, and pepper.
2. Add chicken tenders, ensuring they are fully coated.
3. Cover and refrigerate for at least 2 hours (overnight for best flavor).
4. In another bowl, mix flour, crushed cornflakes, paprika, garlic powder, baking powder, salt, and pepper.
5. Remove chicken from marinade, letting excess drip off.
6. Dredge each tender in the flour mixture, pressing firmly to coat well.
7. Place on a tray and let rest for 10 minutes (helps coating stick).
8. Heat oil in a deep pan to 175°C (350°F).
9. Fry chicken tenders in batches for 5–6 minutes until golden brown and crispy.
10. Place on a wire rack or paper towel to drain excess oil.
11. Serve hot with ranch dressing, honey mustard, or your favorite dipping sauce.

Spicy Thai Squid

Ingredients
* 2 to 3 tablespoons neutral cooking oil
* 2 shallots, peeled and thinly sliced
* 6 garlic cloves, peeled and minced
* 3 Thai chilies, stemmed and finely chopped (reduce for less heat)
* 100g maitake mushrooms, torn into pieces (or substitute with shiitake or button mushrooms)
* 450g cleaned squid, bodies cut into rings and tentacles left whole or halved
* 2 teaspoons quality fish sauce
* 2 tablespoons soy sauce
* 1 tablespoon brown sugar
* 1 teaspoon toasted sesame oil
* 60ml water
* 1 cup fresh Thai basil leaves

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 to 4 minutes until golden. Toss in the garlic and chilies, cooking for another minute until fragrant. Transfer this mixture to a bowl and set aside. Pro tip: Keep an eye on the garlic—it can burn quickly!

2. In the same skillet, add a splash more oil if needed and crank up the heat to high. Throw in the mushrooms and sauté for 3 to 4 minutes until they’re crispy and golden. Remove them and add them to the bowl with the aromatics. The mushrooms should look almost caramelized—this adds depth to the dish.

3. Return the skillet to high heat and add a bit more oil if necessary. Lay the squid rings in a single layer, ensuring they don’t overcrowd the pan. Cook for about 3 minutes until they start to brown. Transfer them to the bowl with the other ingredients. Repeat with the tentacles if needed. Remember, squid cooks fast, so don’t walk away!

4. Lower the heat to medium and pour in the fish sauce, soy sauce, brown sugar, sesame oil, and water. Stir everything together and let it simmer for 2 minutes until the sauce thickens slightly. The aroma at this stage is heavenly—sweet, salty, and umami all rolled into one.

5. Return the squid, mushrooms, and aromatics to the skillet. Stir everything to coat in the sauce. Finally, toss in the Thai basil leaves and stir-fry for 1 to 2 minutes until they wilt slightly. Chef’s tip: Add the basil last to preserve its vibrant color and flavor.

6. Serve the Spicy Thai Squid immediately over steamed rice. Garnish with extra basil leaves if you’re feeling fancy. This dish is best enjoyed fresh, while the flavors are still popping.