Chef Tavio 
Looking for a quick and tasty dessert? This easy homemade peach cobbler hits the spot! I’ll show you how to make it step-by-step, using fresh peaches and simple ingredients. You’ll …
![- Chicken: 4 chicken thighs, skin-on and bone-in - Chicken: 4 chicken drumsticks, skin-on - Buttermilk: 2 cups - Hot sauce: 2 teaspoons (optional) - All-purpose flour: 2 cups - Paprika: 1 tablespoon - Garlic powder: 1 teaspoon - Onion powder: 1 teaspoon - Cayenne pepper: 1 teaspoon - Salt: 1 teaspoon - Black pepper: ½ teaspoon - Recommended types of oil for frying: vegetable or canola oil The key to crispy fried chicken lies in these ingredients. You want juicy chicken that tastes amazing. The buttermilk helps tenderize the meat and adds flavor. The optional hot sauce gives it a nice kick, but you can skip it if you prefer. For the dry seasoning, each spice plays a role. Paprika adds color and a hint of sweetness. Garlic and onion powders give depth. Cayenne makes it spicy, while salt and black pepper round out the taste. Choosing the right oil is important, too. Vegetable or canola oil works best because they have high smoke points. This means they can get really hot without burning. Once you gather these ingredients, you’re on your way to making Extra Crispy Buttermilk Fried Chicken. For the full recipe, check out the section below. To start, you need to marinate the chicken. This step is key for flavor. I mix buttermilk and hot sauce in a bowl. You can skip the hot sauce if you want it mild. Place the chicken thighs and drumsticks into the buttermilk. Make sure every piece is covered. Cover the bowl and refrigerate it for at least 4 hours. For the best taste, let it soak overnight. The longer it sits, the more flavorful it gets. Next, we prepare the coating. In a separate bowl, I combine the flour and spices. You’ll need paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk these ingredients together until they blend well. This mix will give your chicken that tasty crunch. Once ready, set it aside until the chicken is marinated. Now, let’s heat the oil. In a large skillet, pour in enough oil for frying. Aim for about 2 inches deep. Heat it to 350°F (175°C). A kitchen thermometer helps keep the right temperature. If the oil is too cool, the chicken won't crisp up. If it's too hot, it may burn. When the oil is ready, coat the chicken. Remove a piece from the buttermilk and let the excess drip off. Dredge it in your flour mixture. Make sure it’s fully covered. Shake off any extra flour and place it on a wire rack. Repeat this until all pieces are coated. Fry the chicken in batches. Place the first two pieces in the hot oil carefully. Avoid overcrowding the pan. This ensures they cook evenly. Fry them for about 12 to 15 minutes. Turn them occasionally for even cooking. Check that the internal temperature hits 165°F (74°C). Once the chicken is golden brown, it’s time to drain it. Transfer the fried pieces to a wire rack over a baking sheet. This keeps them crispy, as excess oil drips away. Repeat the frying process until all chicken is cooked. When finished, let the chicken rest for around 5 minutes. This helps the flavors settle. For a beautiful presentation, serve it on a rustic wooden platter. Pair it with homemade coleslaw and pickles for a complete meal. For the full recipe, refer to the Extra Crispy Buttermilk Fried Chicken section. To get that extra crispy coating, follow these tips: - Use Buttermilk: Soaking chicken in buttermilk makes it tender and juicy. - Dredge Twice: Coat the chicken, let it rest, and then coat again for more crunch. - Use Cornstarch: Mix cornstarch with flour. This adds an extra layer of crispiness. - Hot Oil: Ensure the oil is hot, around 350°F (175°C). This seals the coating fast. Avoid these common mistakes: - Overcrowding the Pan: Fry in small batches. This keeps the oil hot and the chicken crispy. - Skipping the Rest: Let the coated chicken sit for a few minutes. This helps the coating stick. - Not Draining: Always place fried chicken on a wire rack. This prevents sogginess from steam. Pair your fried chicken with these sides: - Homemade Coleslaw: The crunch and creaminess complement the chicken well. - Pickles: Their tangy flavor cuts through the richness of the fried chicken. - Biscuits: Flaky, buttery biscuits are a classic partner to fried chicken. - Corn on the Cob: Sweet corn adds a fresh touch to your meal. For the full recipe, click [Full Recipe]. {{image_4}} To add some heat to your fried chicken, spice up the buttermilk. Here’s how to do it: - Add 2 teaspoons of hot sauce to the buttermilk. - You can use your favorite brand or even make your own. - This gives the chicken a nice kick without overpowering the flavor. You can also mix in a bit of cayenne pepper into the flour for extra spice. Adjust the amount based on your taste. If you want a healthier option, try baking the chicken instead of frying it. Here’s how: 1. Preheat your oven to 425°F (220°C). 2. Line a baking sheet with parchment paper for easy cleanup. 3. Arrange the coated chicken on the sheet without crowding. 4. Bake for 35-40 minutes, flipping halfway through. This method gives you crispy skin with less oil. It’s a win-win! Many regions have their own take on fried chicken. Here are a few to explore: - Nashville Hot Chicken: This version uses a spicy paste made with cayenne and oil. - Korean Fried Chicken: This style is double-fried and often glazed with a sweet sauce. - Southern Fried Chicken: Often features a mix of herbs and spices for deep flavor. Each variation brings something unique, so don’t be afraid to experiment! For the full recipe, check out [Full Recipe]. To keep your fried chicken fresh, let it cool first. Place the chicken in an airtight container. This helps prevent moisture from ruining the crispy coating. You can store it in the fridge for up to four days. If you want to keep it longer, consider freezing. Reheating fried chicken can be tricky. You want to regain that delicious crispiness. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the chicken on a wire rack over a baking sheet. This allows hot air to circulate. Bake for about 15-20 minutes or until warm and crispy. Avoid the microwave; it makes the chicken soggy. Freezing fried chicken is easy. First, let it cool completely. Wrap each piece in plastic wrap. Then, place the wrapped chicken in a freezer bag. Remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Enjoy your crispy delight later! For the full recipe, check out the Extra Crispy Buttermilk Fried Chicken! Marinate the chicken for at least 4 hours. For the best flavor, I suggest overnight. This time allows the buttermilk to tenderize the meat. The acid in buttermilk breaks down proteins, giving you juicy chicken. Yes, you can use chicken breasts. However, thighs and drumsticks stay juicier. Breasts can dry out quicker due to less fat. If you choose breasts, check for doneness earlier. Use a meat thermometer for safety. I recommend vegetable or canola oil. These oils have a high smoke point, which is great for frying. They also have a neutral flavor, letting the chicken shine. Avoid oils like olive oil, as they burn easily. Check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C) for safety. Insert the thermometer into the thickest part of the meat. If you don't have a thermometer, cut into the chicken. The juices should run clear, not pink. For the full experience, don't forget to check out the Full Recipe! In this article, we explored the key ingredients and steps for perfect fried chicken. You learned about marinating, preparing coatings, and cooking techniques. We covered tips for crispiness and common mistakes to avoid. You also found variations for different tastes and storage tips to keep your chicken fresh. Remember, great fried chicken takes practice and care. Try these methods to impress your friends and family with your cooking skills. Enjoy your delicious fried chicken adventure!](https://tastednest.com/wp-content/uploads/2025/06/5c24f733-a40f-4c95-9f4e-d47e5ce89184.webp)
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. For the best taste, coat the corn evenly with the garlic butter. This step is key. If you miss spots, some bites may taste plain. Use a brush for a smooth application. Let the butter soak in for a few minutes. This helps the flavors meld together. Make sure your grill is hot enough. If it's too cool, the corn won’t cook well. Aim for a steady heat between 375°F and 450°F. This range gives you a nice char and soft kernels. When wrapping the corn in foil, seal it tightly. This keeps the moisture in. Be careful when unwrapping it. The steam can burn you. Open it away from your body to stay safe. Garlic butter grilled corn is great with dips or toppings. Try adding crumbled feta or a sprinkle of chili powder. This gives a nice kick to each bite. Serve it with fresh salads or grilled meats for a complete meal. Pair it with a cold drink to balance the flavors. If you want a twist, check out the Full Recipe for more ideas. {{image_4}} To make your garlic butter grilled corn even better, try adding spices. Chili powder gives a nice kick. Paprika adds a smoky flavor that pairs well with the butter. You can also use herb-infused butter. Mix in fresh herbs like basil or thyme for extra taste. If you want to switch things up, try alternative grilling methods. Using a grill basket can make cooking easier. It keeps the corn from falling through the grates. If you can't grill outside, you can bake the corn in the oven. Wrap it in foil and bake at 375°F for about 25-30 minutes. For those who are vegan, you can swap out regular butter for plant-based options. Coconut oil or vegan butter works great. If you need a gluten-free option, this recipe is already safe. Just be sure to check any added ingredients for gluten. For the full recipe, check the earlier section of this article. To store leftover garlic butter grilled corn, let it cool first. Wrap each ear in plastic wrap or foil. Place them in an airtight container. This helps keep them fresh for about three to five days in the fridge. Make sure to label the container with the date. When reheating, you want to keep the corn juicy and tasty. The best way is to use your grill or stovetop. Preheat the grill to medium heat. Grill the corn for about five minutes, turning it often. If you use the stovetop, wrap the corn in foil with a bit of water. Heat it on medium until warm. You can also use a microwave, but this may change the texture. Heat on high for 1-2 minutes, checking often. Freezing grilled corn is easy and great for future meals. First, let the corn cool completely. Next, wrap each ear in plastic wrap. Then, place the wrapped corn in a freezer bag. Make sure to squeeze out as much air as possible. Label the bag and freeze for up to six months. When you are ready to eat it, thaw in the fridge overnight. Then, reheat as mentioned above for the best flavor. This way, you can enjoy that delicious garlic butter taste anytime! For more details, check the Full Recipe. You can tell corn is done when it feels tender. Use a fork to pierce a kernel. If the juice runs clear, it's ready. Another sign is the bright yellow color. The corn should look glossy and fresh after grilling. Cooking time is about 15-20 minutes on the grill. Turn it every five minutes for even cooking. Yes, you can prepare it ahead of time. Husk the corn and make the garlic butter. Coat the corn, then wrap it in foil. Store it in the fridge for up to 24 hours. When ready to cook, just place it on the grill. You can also cook it in advance. Reheat it on the grill or in the oven before serving. This corn pairs well with many sides. You can serve it with grilled meats, like chicken or steak. It also goes great with salads, like coleslaw or a fresh green salad. For a fun twist, serve it with dips like sour cream or guacamole. You can even add it to a taco bar for extra flavor. To serve more people, simply scale up the recipe. You can use more ears of corn, butter, and garlic. Just keep the same ratios. If you have a large grill, you can cook several at once. Wrap each ear in foil and place them on the grill. This method keeps them warm while you cook more. This blog post helps you master garlic butter grilled corn on the cob. We covered the key ingredients, like fresh corn and garlic. You learned how to grill it perfectly while avoiding common mistakes. Plus, we shared tricks for great flavor and storage tips. You now have ideas for serving and variations that suit your taste. Enjoy grilling delicious corn that will impress friends and family. Remember, the right preparation makes all the difference! Happy grilling!](https://tastednest.com/wp-content/uploads/2025/06/9217476a-3c26-41f1-88ef-75d06ad0ca12.webp)
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. First, you need to preheat the oven to 350°F (175°C). This step makes sure your cobbler bakes evenly. While the oven heats, grab a 9x13-inch baking dish. Lightly grease it with butter or cooking spray. This helps the cobbler come out easily after baking. Next, let’s work with the peaches. Peel and slice about 4 cups of fresh peaches. In a large bowl, toss the sliced peaches with 1/2 cup of granulated sugar, a teaspoon of ground cinnamon, and 1 tablespoon of lemon juice. This mix needs to sit for 10-15 minutes. The sugar draws out the peach juices and makes them sweeter. Now, let’s get our dry ingredients ready. In a separate bowl, combine 1 cup of all-purpose flour, the remaining 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of fine sea salt. Whisk these ingredients together until they are well mixed. Then, add 1 cup of whole milk, 1/2 cup of melted butter, and 1 teaspoon of vanilla extract. Stir until just combined. It’s okay if the batter has a few lumps. Carefully pour the batter into your greased baking dish. Spread it out evenly to cover the bottom. Now, take your marinated peach mixture, including all its juices, and spoon it over the batter. Do not stir! The magic happens while baking, blending the flavors beautifully. Place the baking dish in the preheated oven. Bake for 45-50 minutes. You’ll know it’s done when the top turns a lovely golden brown. To check, insert a toothpick in the center. It should come out clean or with a few moist crumbs. Once it's baked to perfection, take it out and let it cool for a few minutes before serving. For the full recipe, see the details provided above. Enjoy your easy old fashioned peach cobbler! When picking peaches, look for fresh, ripe ones. They should be firm but slightly soft. A sweet smell is a good sign. Freestone peaches are easy to slice and work best for this cobbler. If you're unsure, ask at the market. They can help you pick the best ones. To get the right texture, do not over-mix the batter. A few lumps are okay; they help keep it light. Let the peaches sit with sugar and lemon juice for about 10-15 minutes. This helps them soften and release juices, which makes the cobbler juicy. Serve your cobbler warm in bowls. Add a scoop of vanilla ice cream on top. The cold ice cream pairs well with the warm cobbler. Drizzle some of the peach juices over the ice cream for extra flavor. For a nice touch, add a mint sprig on top to make it look pretty. You can find the Full Recipe for further details. {{image_4}} You can switch peaches for other fruits. Try using ripe cherries, blueberries, or apples. Each fruit brings a new flavor. Adjust the sugar based on the fruit's sweetness. For tart fruits, add a bit more sugar. This keeps the cobbler tasty and balanced. If you need a gluten-free version, swap regular flour for a gluten-free blend. Many blends work well in baking. Check that your baking powder is also gluten-free. Keep the other steps the same. The cobbler will still turn out soft and yummy. Changing spices can add a unique twist. Try nutmeg or cardamom for a different taste. You can even add a pinch of ground ginger for warmth. Mix these spices with the sugar before you combine them with the fruit. This will help spread the flavor throughout the cobbler. For more ideas, check the Full Recipe! After you enjoy your peach cobbler, store any leftovers in an airtight container. Place the container in the fridge. Your cobbler will stay fresh for about three to four days. To keep the topping crisp, cover it loosely with plastic wrap. This helps it breathe and avoids sogginess. When you want to enjoy your cobbler again, preheat your oven to 350°F (175°C). Place a slice of cobbler in an oven-safe dish. Heat it for about 15 to 20 minutes. This warms it through and keeps the crust nice. You can also use the microwave if you're in a hurry. Heat it for 30 seconds to one minute. Just be careful, as it may get a bit soft. If you want to save some cobbler for later, freezing is a great option. Let the cobbler cool completely. Then, slice it and wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag. It’s best to eat frozen cobbler within three months for the best taste. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it as described above. For the full recipe, check out the Classic Peach Cobbler Delight. Yes, you can make this cobbler ahead of time. Just prepare it as normal. After baking, let it cool down completely. Then, cover it tightly and store it in the fridge for up to three days. When you’re ready to serve, reheat it in the oven. This way, it stays warm and tasty. You can tell your cobbler is done by checking its color. It should be a nice golden brown on top. Use a toothpick to check the center. If it comes out clean or with just a few moist crumbs, it's ready. You can also gently shake the pan. If it jiggles slightly and looks set, it is done. Yes, you can use canned or frozen peaches in this recipe. If using canned peaches, make sure to drain them well. If you use frozen peaches, let them thaw and drain excess water. This keeps your cobbler from getting too watery. Either option can still give you a delicious cobbler! For the full recipe, check out the Classic Peach Cobbler Delight. In this post, we explored how to make a delicious peach cobbler. You learned about fresh peaches, toppings, and baking essentials. We went through each step to help you prepare and bake with ease. I shared handy tips for texture and serving ideas. You also discovered fun variations and storage options. Now you can impress friends and family with your baking skills. Enjoy every bite of your homemade peach cobbler!](https://tastednest.com/wp-content/uploads/2025/06/d998cb6d-2b7f-4531-9c5d-4094200580c8.webp)
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. This will give you all the details you need to create this tasty dessert! This blog post covered the basics of making a delicious peach cobbler. We discussed the key ingredients and kitchen tools, step-by-step instructions, as well as important tips to get the best texture. You also learned about variations for gluten-free or dairy-free diets and how to store your cobbler. Making this dessert can bring joy to any gathering. Enjoy your baking and share it with others!](https://tastednest.com/wp-content/uploads/2025/06/51abd898-d271-442c-b819-d5459d11e099.webp)
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