Individual Blueberry Buttermilk Loaves

Special equipment

4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer

Ingredients

serves serves 4, active time 15 minutes, total time 40 minutes

• 3/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 3 tablespoons buttermilk
• 1/2 cup blueberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.
   
2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.
   
4. Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.

Ramen-Crusted Fried Chicken

 

Ingredients

serves Serves 3 to 5, active time 25 minutes, total time 4 1/2 hours to overnight

• 2 packages of shrimp- or chicken-flavored instant ramen noodles
• 8 ounces (about 1 cup) buttermilk
• 1 ounce (about 2 tablespoons) soy sauce
• 2 pounds chicken thighs with bone (about 6 thighs)
• 2 quarts peanut oil
• 2 cups shredded cabbage, for serving
• 1 lemon, cut into wedges, for serving

Procedures

1. Thoroughly mix contents of one seasoning packet, buttermilk, and soy sauce. Place chicken pieces in zipper-lock bag and add buttermilk mixture. Seal bag, squeezing out as much air as possible. Let chicken rest at least 4 hours and up to overnight.
   
2. Crush two ramen bricks by hand into rough 1/4- to 1/8th-inch pieces. Transfer 3/4 of ramen pieces to a blender and blend until texture resembles coarse meal. Combine the ramen meal and ramen pieces in a wide, shallow dish. Take thighs one at a time from the buttermilk, allowing excess buttermilk to drip off and dredge them heavily in the ramen pieces. Carefully transfer to a wire rack set in a rimmed baking sheet.
   
3. Adjust oven rack to center position and preheat oven to 300°F. Heat oil in a large Dutch oven or wok to 325°F. Carefully transfer chicken pieces to oil and fry until golden brown on first side, about 3 minutes. Carefully flip and fry on second side until golden brown, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until chicken registers 170ºF on an instant read thermometer, about 10 minutes. Dust finished chicken with remaining seasoning packet. Serve immediately with cabbage and lemon wedges.