Oh boy. Fried mozzarella sticks. Another food that I cannot be trusted with. I have no self control around them. Someone has to be the adult, and it’s not me. Ooey gooey cheese sticks covered in bread crumbs, cheese and a little seasoning. All ready to be dunked into some warmed marinara sauce right before the journey into my mouth.
As difficult as it is to do, you’ll need to wait a minute or two to let these fried mozzarella sticks cool before devouring them. I try to think about something else, like yard work, to distract me during the painful waiting period.
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.
I 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.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
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 using the Vortex 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.
There’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.