Posted: June 6, 2023 in Uncategorized

I’ve probably got a dozen really great barbecue sauce recipes. But these days, it seems I’m always gravitating toward this one. It’s sharp and vinegar-based so it has that acidic kick, and goes great with beef and chicken, but especially pork.

I’ve used this sauce when making tacos with ground beef, pulled pork, ribs, and grilled chicken, as well as a whole roasted bird. Lip-smackin’ good!

Let’s make it…

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons cumin

Mix all the ingredients in a saucepan, and bring it to a boil. Then lower the heat to a simmer and cook until until the flavors have blended and it has thickened a bit–about 20 minutes.

If you store it in an airtight container in the fridge, it will keep for weeks.

Great on ribs!



Posted: June 3, 2023 in Uncategorized

With gluten-sensitive people in my family, I have always been on the hunt for the best gluten-free pizza crust recipe. I’ve tried everything from ready-made crusts with cauliflower, to a variety of gluten-free flour recipes. But I finally found a gluten-free pizza crust that tastes–and smells– like real pizza should!

In some ways, I guess I shouldn’t be surprised that the gluten-free flour comes from an Italian company based in Naples that has been making regular 00 pizza flour since 1924. The company is Caputo, and they are the standard when it comes to pizza flour.

What sets the Caputo gluten-free flour apart from all the others that I’ve used in the past is that the main ingredient is gluten-free wheat starch, a slightly controversial ingredient. Only a trace of gluten remains after the removal process, so it’s considered gluten-free, and those with gluten sensitivities, even those with Celiac, can use it. Those with a wheat allergy (not the same as a gluten allergy) should still stay away (or check with their doctor) because wheat starch is, after all, a wheat product.

But what a difference the wheat starch makes in flavor and texture!

As it turns out, the makers of my Ooni pizza oven also recommend this flour for making gluten-free pizzas.

There are several versions of this recipe, so I took what makes sense to me from all of them, and created my own.

Accurate measurements are important, so I use a kitchen scale to weigh out everything. I got a really inexpensive one on Amazon, and it has become an essential tool in my kitchen. It’s totally worth the investment.

540g Caputo Fioreglut Gluten Free Flour
430g warm water, about 110 degrees
17g salt
10g instant dry yeast
15g olive oil

Place the flour in the bowl of a stand mixer. Add the salt and mix it into the flour.

Pour the water into a Pyrex measuring cup and place it in the microwave for 60 seconds on high. How much longer it will need after that will depend on your microwave oven, so measure the temperature carefully. You want the water to be no more than 110 degrees, or you’ll kill the yeast.

Pour the yeast into the warm water and stir. Add a pinch of sugar (optional) to feed the yeast. It should foam up in 5 to 10 minutes.

Connect the dough hook to the mixing bowl and set it on slower speed.

When the yeast has foamed up, add the olive oil to it, and then pour everything into the mixing bowl.

Increase the speed of the mixer and let it run for 5 to 10 minutes, making sure it grabs all the flour that might be clinging to the sides of the bowl.

When the dough has combined, stop the mixer and remove the dough hook. Cover the bowl in plastic wrap and let the dough rest in a warm area for 1 to 2 hours.

I’ve had my KitchenAid mixer forever. It’s a beast, and I wouldn’t trade for any of the mixers out there!

When the dough has roughly doubled in size, divide it into 2 equal portions, rolling them into balls. It may collapse on you, but that’s normal. Dust your hands with flour to keep it from sticking.

Place the 2 dough balls into a well-floured airtight tray (individual bowls covered with plastic wrap work well, too) and let them rise again for at least an hour. You can let it go up to 5 hours, if needed.

Pre-heat your oven (whether it’s in your kitchen or outdoors) to its highest temperature. If using the kitchen oven, invest in a pizza stone. It goes into a cold oven and needs time to heat up.

Grab your pizza peel and flour it liberally. Take a ball of dough out of the container and place it on the peel. Rather than stretching it and tossing it like regular pizza dough, you need to be gentle with gluten-free dough, so simply press down on it with your fingertips, stretching it out as you go. Form a higher edge for the crust, if you like. If you push down too hard, or stretch too much, it will tear, so be careful.

When the dough is stretched to a 1/4” thickness, pick up the pizza peel and give it a gentle shake to make sure the dough isn’t sticking to the peel. (If it is, carefully lift up one side of the dough and toss some flour under it. Do the same on the other side, then test-shake the dough again.)

Put the toppings on the dough only when you know it’s not sticking to the peel!

The standard pizza margarita is great, but one of my favorites was this one…

2 tablespoons unsalted butter
2 tablespoons gluten-free flour
1/2 cup heavy cream
4 oz mozzarella, grated
4 oz prosciutto
Fresh baby arugula
Parmigiano Reggiano, shaved slices

The bottom layer of the toppings is a béchamel sauce. In a saucepan, melt the butter. Add the flour and whisk until it’s combined. Keep whisking, and add the heavy cream. When it thickens, take it off the heat and set it aside. If it’s too thick, just add a little water to it and whisk again.

To build the pizza, stretch out the dough on the peel, making sure it doesn’t stick to it. Spread the bechamel sauce over the dough, stopping at the edges, just like you would tomato sauce. Sprinkle the mozzarella cheese on top. Slide the pizza into the oven and bake it until golden brown. (In the case of gluten-free dough, it’s better to bake it a bit more than a bit less.)

As soon as you pull the pizza out of the oven, scatter the prosciutto over the top of the hot pie, then sprinkle the arugula on top of that. Finally, top with the slices of shaved Parmigiano Reggiano.

I was craving comfort food, and I didn’t want to go to the store, so I looked in the pantry and fridge for tasty ingredients, and went this route. There are many similar versions of this dish out there, using different cuts of chicken–or a whole bird cut up. I just happened to find a great deal on organic drumsticks at the store, so I went with that. But you should use any cut of chicken that is your favorite.


It takes about an hour to prepare this dish from start to finish, so it’s something you could even cook on a weeknight…and it’s certainly easy enough to double the recipe if guests are coming over.


It starts in the pan!


Traditionally, this is cooked in a large cast iron skillet, started on the stovetop, then placed in the oven. I choose to cook mine in a baking pan that fit my smaller convection oven, so I started everything on the stovetop, then made the transfer to the baking pan.


Now that the chicken has seared, we start the veggies.


If I’m on a diet, calories matter. Chicken drumsticks aren’t all that bad in the calorie count: about 100 calories for a medium-sized drumstick (whatever medium is)…and that’s with the skin on. No need to get into exact gram weight measurements here, but the real calories come later when you add a starch to the dish. It does go really well with pasta, rice or potatoes. (My choice would be fresh Italian bread to really sop up the sauce!) But alas…I had none of those. Just a salad on the side.

I go with organic ingredients whenever possible, especially kale, which is on the “Dirty Dozen” produce list almost every year. It gets sprayed a lot.


If sodium is not a problem for you, add more olives!


3–4 lbs. organic, pastured chicken drumsticks (about 12 medium)
salt, pepper and paprika
olive oil
2 small yellow onions, finely chopped
2 cloves garlic, squeezed through a press
1 teaspoon each: dried oregano, parsley, and thyme
1 tablespoon tomato paste
1 can (28 oz.) crushed tomatoes
1 cup chicken stock (homemade is best)
dry white wine (optional)
1/4 cup olives, sliced in half (I like green olives from Greece)
4 cups organic chopped kale (optional)

Pre-heat an oven to 350 degrees.

Season the chicken drumsticks with salt, pepper, and a bit of paprika.

Put a couple of tablespoons of olive oil in a hot pan. Add the chicken to the pan, and sear the drumsticks on all sides, getting them nice and brown. It’ll take about 10–15 minutes.

Remove the chicken pieces from the pan and add the chopped onions to the same pan. Let them cook for a few minutes until they’re translucent, then add the garlic. Let the garlic cook for about 10 seconds, then add the oregano, parsley, and thyme. Now add the tomato paste and stir it all around, cooking it for just a minute to caramelize it and give it more flavor.

Pour in the can of tomatoes and the chicken stock, stirring well. (A splash of wine is optional at this point.) Add the olives and let the sauce cook for a few minutes.


The sauce is all happy, and ready for the baking pan.


Pour the sauce into the baking pan. Add the chicken drumsticks to the pan, nestling them in the sauce. (I like to roll them around in it to cover all sides.)

Place the pan in the oven to cook.

After 30 minutes, remove the pan from the oven, and remove the drumsticks from the sauce, moving them onto a plate.


It looks like a lot of kale, but it withers down. Remember: go organic!


Take the kale and place it in the baking pan, tossing it around in the sauce. The sauce is hot, so the kale will start to wither and meld into the sauce in about a minute.


The kale’s withered down, and the chicken goes back in.

Now return the chicken drumsticks back to the baking pan, nestling them in the sauce again. Return the pan to the oven and bake for another 15 minutes. Turn the oven off and let the pan rest in the oven until you’re ready to serve.

Turn the oven off, but keep the door closed to keep the chicken warm.


Where’s that bread?…

If you’re trying to think of something new and interesting to bring to the Memorial Day picnic, this is it. It was a huge hit when I brought it to a neighborhood party a while ago.

Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one….and you can make it ahead of time.

I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before you need it. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.



For the chicken and BBQ sauce:
3 cups ketchup
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts
For the cole slaw:
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2 cups finely shredded cabbage
For the deviled eggs:
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 2 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place them in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

Serve immediately!

With the annual Boyz Weekend at my house now history, one of the successes was my garlic bread. I served it with my Chicken Rollatini recipe, which you can also find in the search engine of this blog.

My daughter also loves foods that are heavy on the garlic, so this is a special treat we make when diets don’t matter! It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it packs a garlicky punch even better than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any supermarket bakery. When it bakes, the outside edges are nice and crispy, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

The delicious final product…but I digress…

2 sticks (8 oz.) unsalted butter
2 (or more!) large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon sea salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula or the back of a large spoon.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

Pre-heat the oven to 400 degrees.

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

Ready to be devoured!

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!

Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets and antibiotics) you’ll never eat it again.

Green beans looked good in the produce aisle, so I used them, but feel free to substitute with broccoli, asparagus, or any veggies you like.

Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.

As long as you use gluten-free soy sauce and hoisin sauce (the brand La Choy is GF), this dish is gluten-free!




For the rice:

1 cup cooked basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock, but vegetable stock will work)
1/2 teaspoon salt
2 scallions, finely chopped


For the veggies:

1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil


For the shrimp:

2 dozen thawed, peeled and de-veined wild-caught USA shrimp
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil


Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.

Add peanut oil to a hot pan and sauté the onions until translucent. Add the green beans and cook them until they’re al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.

Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.

Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, if you like.

Butter and cheese. Can anything be better?

It’s especially great when asparagus is in season, growing in my garden, like right now.

This is a great side dish with any main course like a big slab of meat, and has special meaning to me because my cousin first introduced me to asparagus with this recipe when I was just a kid. She passed away many years ago, but I think of her every time I make this simple but delicious dish.

You can use almost any grated “parmesan” cheese, but nothing beats real Parmigiano Reggiano that you freshly grate yourself. Whatever you use, please, just don’t use the junk that comes in a can.



1 lb. fresh asparagus spears
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
3/4 cup grated Parmigiano Reggiano cheese
sea salt and freshly cracked black pepper



The easy way to trim an asparagus spear is to grab the thicker end between two fingers and bend it. It will snap at the point where the tough part ends and the softer, edible part begins. I toss the bottoms into my compost pile.

I heat the butter and oil together in a pan and then add the asparagus spears, cooking over medium heat for about 5 minutes, until al dente. (You don’t want them mushy.)

While the asparagus is still in the pan, I sprinkle the Parmigiano Reggiano on top, letting it melt a bit. I season with sea salt (I prefer Fleur de Sel) and freshly cracked black pepper.





Posted: May 13, 2023 in Uncategorized

The fifth almost-annual “Boys’ Weekend” at my house is coming up next weekend, and when we’re doing a lot of drinking, we need a solid breakfast the following morning! My home fries have become a staple, crucial for our recovery.

Home fries are a simple thing. But we’ve all been to a diner where the home fries they served tumbled out of a bag of frozen pre-cut potatoes, and tasted like cardboard. It’s time home fries got the respect they deserve.

Let’s get one thing out in the open from the very beginning: home fries were never meant to be low in calories! Mine are definitely not diet food! So, as you read this blog, if you’re shaking your head at the fat and calories, know that I know that you know!

3 lbs. Yukon gold or yellow potatoes, washed and cut into 1/2″ cubes
2 lbs. sweet potatoes, washed and cut into 1/2″ cubes (optional, see below)
1 lb. bacon, chopped
2 Vidalia onions, finely chopped
Lawry’s Seasoned Salt
4 tablespoons unsalted butter


I like my potatoes with the skin on, so I remove any blemishes on the skins, then cut the potatoes in approximately 1/2” cubes. Some can be larger, some smaller, and they don’t have to be perfect squares. The smaller pieces will cook and soften faster, while the larger pieces will retain their shape and texture.

Place the cut potatoes in a pot of clean, cold water over high heat on the stove. (If using sweet potatoes, boil them in a separate pot. See below.) Add a little Kosher salt to the water. Let the potatoes cook until they are a bit al dente…a bit underdone. They will cook some more later in the pan. Drain them and set the potatoes aside.


While the bacon is frying, finely chop the two onions. Add the onions to the pan when the bacon has cooked completely. Now, here’s where eyebrows are often raised: Leave all the bacon fat in the pan!

Leave the bacon fat! It’s all about flavor!

Cook the onions until they are soft and translucent.

Now add the drained potatoes to the pan, mixing well, coating the potato pieces in the bacon fat.

Lightly season the potatoes with the Lawry’s Seasoned Salt. Remember: there’s a lot of salt already in the pan from the bacon.

Cook the potatoes, mixing well, and then add the butter in small pieces, scattered around the pan. Keep mixing until the potatoes brown a little.

One option that I really like and started doing only recently: I add a pound or two of sweet potatoes to the mix. I keep the measurements of all the other ingredients exactly the same. I boil the sweet potatoes separately from the regular potatoes, because they cook more quickly. I drain them and set them aside and then mix them with the regular potatoes in the pan.

When I gain some weight and need to go back on the diet, one of the major changes in my eating habits is to incorporate more seafood and less meat into my meals. Seafood has a lot more protein and fewer calories. In fact, shrimp, lobster and oysters are some of the most delicious low-calorie foods you can enjoy, running about 1 calorie per gram. It’s what you add to them–oils, melted butter, batter–that makes them high in calories.

I’ve always loved sushi, but again, on a diet, I need to limit my intake of unnecessary calories, and rice is big on that list. I’ve found that I can use a lot less rice, or maybe none at all, when I make poke…and I get all the satisfaction of sushi or sashimi.

My two favorite fishes to eat raw are ahi tuna and wild-caught Alaskan salmon, like sockeye. There are many great purveyors of this super-high quality seafood online, and I usually buy a decent amount of fish at one time–hermetically sealed and frozen in 4-ounce packages–to last me a long time. (The price is often much better when you buy in quantity, because they have to be shipped frozen overnight.)


Yes, please.


There are many ways to prepare poke, and the only limitations are what’s in your fridge. The first recipe, using salmon, is closer to a traditional poke recipe you’d find in a restaurant.


6.5 ounces wild-caught Alaskan salmon, in the refrigerator (thawed, if previously frozen)
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon rice vinegar
1/2 teaspoon fresh lemon juice
1/3 cup chopped raw cashews
1 scallion, green and white parts finely chopped

Keep the thawed salmon in the refrigerator. Remove the salmon from the fridge, and remove the skin if it is still on the fish. Cut the fish into half-inch cubes. I like to place the salmon cubes on a clean paper towel to absorb excess moisture from thawing. Then I place the salmon cubes in a bowl and put it back in the fridge while I combine the other ingredients.

In another bowl, combine the soy sauce, sesame oil, rice vinegar, and lemon juice. Whisk them together.

Chop the cashews and add them to the bowl, mixing them in.

Cut the root ends off the scallions, chop the green and white parts finely, and add them to the bowl, mixing them in.

Add the salmon to the bowl, mixing gently, so that you don’t damage the fish.
Let it sit for 10 to 15 minutes, if you can wait that long, and then: eat!
My tuna poke recipes have also used similar ingredients…
More recently, I mixed up a batch of what I call my “Asian Mix,” a blend of five Asian flavors that really work well together: soy sauce, hoisin sauce, chili garlic sauce, rice vinegar, and sesame oil. I let my tuna or salmon marinate in this mix for about ten minutes before adding the other ingredients and feasting.

Tuna poke with lettuce, onion, pine nuts, black and white sesame seeds, rice and my “Asian Mix.”

But my proudest achievement was taking my favorite sandwich from my home town of New York, and making it into a bowl. The sandwich is an everything bagel with salmon and cream cheese, and my poke version uses just a bit of the bagel, yet you still get the flavor without all the calories. The secret is a seasoning you can buy already prepared.
3 oz. wild-caught Alaskan sockeye salmon, cubed
1 tablespoon capers
1/2 small Vidalia or sweet onion, sliced very thin
1/2 tomato, seeds removed, sliced thin
1/4 of a toasted plain bagel
1 tablespoon cream cheese
2 teaspoons Everything Bagel seasoning
1 chopped hard boiled egg
Cut the salmon into small 1/2″ cubes and place it in a bowl. Add the tablespoon of capers (including some of the brine), chopped onion and tomato. Mix gently.
Toast the bagel and use only 1/4 of it (I use that little for the sake of calories. But you can use more, if you like!) Spread the tablespoon of cream cheese on the toasted bagel, then carefully chop it up into small cubes. Add this to the bowl. Sprinkle in the Everything Bagel seasoning and the chopped hard-boiled egg, and give it all one last gentle toss.
Then take a forkful, close your eyes, and imagine you’re in your favorite New York deli!

I love garlic, and I spend a lot of time trying to figure out how I can up the garlic in any particular dish. Now, this piece of chicken may look pretty harmless to you, but it is a garlic bomb…and it’s delicious. I tried to think of ways I could increase the garlic quotient without simply adding more granulated  garlic to the breading…and then it came to me: add fresh garlic to the egg wash! Brilliant!



3 lbs. chicken pieces
1 cup all-purpose flour ( I use Cup4Cup GF flour if I want this dish to be gluten-free)
2 teaspoons granulated garlic (add more if you like!)
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
2 eggs
1 tablespoon (or more) fresh finely chopped garlic
oil for frying


I use the oven-fried method for my chicken. That means I fry the pieces until golden brown, then place them on a baking sheet and finish cooking them in the oven.

Pre-heat the oven to 350 degrees. Heat the oil in the pan to 350 degrees.

In a bowl, combine the flour, granulated garlic and onion, oregano, parsley, basil, pepper and salt. Mix well and set aside.

In another bowl, whisk the eggs together. Finely chop the fresh garlic, making it into a paste either by squishing it with the side of a chef’s knife or, my preferred method, pushing it through a garlic press. Add the garlic to the egg and mix well.

Take the chicken pieces and coat them in the egg and garlic mixture. Then place them in the flour mixture, coating well and shaking off the excess. You can place them in the hot oil at this point…or…dip them back in the egg/garlic mix again, then back into the flour, for a double-coating of crunchy garlic.

Fry the chicken pieces until they’re golden brown, but not cooked all the way through. Place them on the baking sheet. When all the pieces have been fried, place the baking sheet in a 350-degree oven to finish cooking.