Fried Green Tomatoes with Spicy Ranch Dipping Sauce

I must have had a bad fried green tomato experience as a child because I have not eaten them in years and years. Anita and I were in the produce section at the store and saw some really nice looking green tomatoes. Anita loves fried green tomatoes. So I grabbed a few to make fried green tomatoes with spicy Ranch dipping sauce.

We headed home with the tomatoes. And I have to say, any bad memories I have of fried green tomatoes are now long gone. They were fantastic. Crunchy and tasty, and with a nice lightly spicy sauce for dipping.
Fried Green Tomatoes with Spicy Ranch Dipping SauceI used Panko breadcrumbs for an extra crunchy coating on these fried green tomatoes with spicy Ranch dipping sauce. If you like yours a little less crunchy, just substitute regular bread crumbs. For extra kick, mix a little cayenne (or my favorites, smoked paprika or chipotle powder) into the bread crumbs first.

Also try my jalapeno bottle caps.

Fried Green Tomatoes with Spicy Ranch Dipping Sauce

I have to say, any bad memories I have of fried green tomatoes are now long gone. These were fantastic. Crunchy and tasty, and with a nice lightly spicy sauce for dipping.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7
Calories 248kcal
Author Mike

Ingredients

For the Fried Green Tomatoes

  • 2 green tomatoes sliced thick
  • kosher salt
  • freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 2 cups Panko bread crumbs
  • Vegetable oil for frying

For the Spicy Ranch Dipping Sauce

Instructions

For the Fried Green Tomatoes

  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
  • Season the tomatoes with salt and pepper.
  • In 3 separate shallow bowls place the flour, the buttermilk and Panko.
  • Working in batches, dip the tomatoes in the flour, covering on all sides. Shake off the excess flour.
  • Next, submerse the tomatoes in the buttermilk.
  • Finally, coat the tomatoes in the bread crumbs.
  • Fry 2 minutes per side or until golden brown.

For the Spicy Ranch Dipping Sauce

  • Combine the ingredients.

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 419mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 2mg

Nutritional values are approximate.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
Spicy Buttermilk Fried Chicken using the VortexThere’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion sliced thin
  • 5 cloves garlic minced
  • 1/2 cup hot sauce
  • 3 tablespoons kosher salt
  • 3 tablespoons black peppercorns
  • 10-12 chicken pieces

For the seasoning mix

  • 1 1/2 tablespoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon white pepper
  • 2 teaspoon chili powder
  • 2 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

For the chicken coating

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 seasoning mix from above

For the egg wash

  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 teaspoon garlic powder

For cooking

  • Vegetable oil

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill

Nutrition

Calories: 565kcal | Carbohydrates: 46g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4690mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1313IU | Vitamin C: 22mg | Calcium: 371mg | Iron: 5mg

Nutritional values are approximate.

Pineapple Donuts

Wow. My mind was telling me “Hey, look! A donut!”. But my taste buds were telling me “Those aren’t donuts! Those look really different and cool!”. Pineapple donuts! Woo hoo!

Pineapple rings coated in a simple batter that cooks up golden brown delicious (GBD), reminiscent of ‘normal’ donuts, are fantastic. Next they get drizzled with maple syrup and sprinkled with confectioners sugar.
Pineapple DonutsThese little slices of heaven make for an outstandingly good dessert.

I bought this really cool pineapple corer from Amazon the other day that I’ve been just waiting to use so I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these pineapple donuts.

The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.

Also try my glazed baked mini-donuts.

Pineapple Donuts

My mind was telling me that I was about to devour donuts. But my taste buds told me that, hey, these aren't donuts!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 143kcal
Author Mike

Ingredients

  • 6 pineapple rings
  • 1 cup Bisquick mix
  • 1 egg
  • 1/2 cup milk
  • Vegetable or canola oil
  • Powdered sugar and pure maple syrup for serving

Instructions

  • Heat 2 inches of oil in a Dutch oven or deep fryer to 365 F.
  • Whisk together the Bisquick, egg and milk.
  • Dip pineapple rings into the batter and coat completely.
  • Fry the rings until golden brown, turning once.
  • Serve immediately sprinkled with powdered sugar and drizzled with maple syrup.

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 275mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 5.4mg | Calcium: 72mg | Iron: 0.8mg

Nutritional values are approximate.

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!
Fried Smoked WingsThe process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

Fried Smoked WingsWhen the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

Fried Smoked WingsThere’s a brewpub by our house, Redemption Alewerks, that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Check out my new website, just for chcken wings! Visit For the Wing.

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 2 minutes
Total Time 2 hours 12 minutes
Servings 6
Calories 272kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel's whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings in the seasoning.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat canola oil to 350 F.
  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Let cool slightly. Serve tossed with your favorite sauce and your favorite dipping sauce on the side.
  • Optional: Toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Nutrition

Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

‘Fried’ Chicken using the Vortex

This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out.

My worries were completely unfounded since the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Fried Chicken using the VortexSince this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thighs… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.

See my full Vortex ‘menu’ by clicking here!

Fried Chicken using the VortexMaking ‘fried’ chicken (some folks call it KFC – Kettle-Fried Chicken) really can’t get any easier. Also, check out my Nashville hot chicken recipe and my crispy fried chicken on the Vortex.

And nothing beats my fried chicken with gravy, also using the Vortex!

'Fried' Chicken using the Vortex

I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 437kcal
Author Mike

Ingredients

  • 4 large chicken breasts bone-in, skin-on (or whatever cuts you prefer)
  • 1 1/2 cup all purpose flour
  • 3 teaspoons celery salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon Kosher salt

Instructions

  • Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
  • Rinse the chicken and pat dry.
  • Mix the remaining ingredients in a large baggie.
  • Lightly brush the chicken with vegetable oil.
  • Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
  • Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
  • Cover and cook another 5 minutes or until the chicken hits 160 F.
  • Remove and let rest and come to 165 F before serving.

Nutrition

Calories: 437kcal | Carbohydrates: 38g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2863mg | Potassium: 929mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 3mg

Nutritional values are approximate.

Deep-Fried Chickpeas

Roasted chickpeas just won’t stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. Kosher or sea salt and freshly ground black pepper are perfect. Then devour.
Deep-Fried Chickpeas

I suggest you double the recipe when making these deep-fried chickpeas as you’ll eat half of them while you are finishing cooking the other half. They’ll stay crunchy longer than roasted peas, but they will get softer as time goes on. You won’t have to worry about that because they won’t last that long.

Also try my Kale chips.

Deep-Fried Chickpeas

The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. 
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1kcal
Author Mike

Ingredients

  • 1 can chickpeas
  • vegetable oil for frying
  • Your favorite seasonings

Instructions

  • Empty can into a sieve. Rinse and drain well.
  • Dump beans out onto a kitchen towel or a few layers of paper towels. Pat beans dry. Be thorough - they need to be as dry as possible.
  • Heat 1/2" of oil in a Dutch oven to 325 F.
  • Working in batches, SLOWLY add the beans to the hot oil. The beans will most likely splatter, specially if they aren't very dry, so keep your face and hands back as you add them to the hot oil.
  • Fry for 4-5 minutes or until golden brown. Remove to a paper towel-lined plate to drain. Sprinkle with seasoning while they are still hot.
  • Serve hot or cooled.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.