Can’t beat some good fried chicken dusted in 11 herbs and spices and pepper mayonnaise Here’s the recipe - Ingredients - 11 Herbs & Spices - 1 Tbsp - Salt  1 Tbsp - Celery Salt  2 Tbsp - Garlic Powder  2 Tbsp - Paprika  1 Tbsp - Ground Black Pepper  1 Tbsp - Ground White Pepper 1 Tbsp - Mustard Powder  1 Tbsp - Ginger Powder  1 Tbsp - Dried Oregano  1/2 Tbsp - Dried Basil  1/2 Tbsp - Dried Thyme  Pepper Mayo -  1/2 Cup - Mayonnaise  1 Tbsp - Ground White Pepper  30 - Cracks Black Pepper  1/4 - Lemon, Juiced  Salt To Taste  Tortillas and Filling -  1 1/2 Cups - Buttermilk  2 - Large Chicken Breasts, Sliced Into Strips 1 Cup - Plain (All Purpose) Flour 4-6 - Flour Tortillas, Warmed  1-2 - Tomatoes, Large Diced  3 - Romaine Lettuce Leaves, Sliced  Oil for Frying  Method -  Add the herbs and spices to a bowl and whisk to combine.  Add the sliced chicken to a bowl with the buttermilk and 3 Tbsp of the herbs and spices mix. Allow to marinate for 30 minutes up to 24 hours.  Add all the pepper mayonnaise ingredients in a bowl and combine. Adjust seasoning levels to taste.  Pour enough vegetable oil into a large-rimmed pan to fill it in half. Heat to 180.c - 350.f.  Dredge the chicken in plain flour and fry it in hot oil for 4-5 minutes or until golden and crispy. Set aside and repeat any remaining batches.  Warm the tortillas in a microwave or oven. Spread with pepper mayo, lettuce, tomato and chicken. Drizzle over more of the pepper mayo and fold. Dig in.  #friedchicken #chickenwraps #peppermayo #crispychicken #juicychicken #kentuckyfriedchicken #dinnerideas #dinnerecipes

Crispy, juicy and ready to make your mouth water. Crispy Vietnamese Chicken Wings Chicken & Marinade 1 kg (2.2lbs) - Chicken Wings, Drums & Flats 2 tsp (4g) - Onion Powder 2 tsp (4g) - Garlic Powder 1 Tbsp (20ml) - Fish Sauce 1 tsp (5g) - Sea Salt Flakes 1 tsp - Ground White Pepper Sauce 3 Tbsp (60ml) - Peanut Oil 7 - Garlic Cloves, Finely Diced (Brunoise) 2 - Shallots, Finely Diced (Brunoise) 3 ½ Tbsp (56g) - Brown Sugar ¼ Cup (60ml) - Fish Sauce 2 - Long Red Chillies, Finely Diced (Brunoise) 2 - Limes, Juiced 2 - Spring Onions (Scallions), Thinly Sliced Batter 1 Cup (140g) - Corn Flour 1 tsp (5g) - Baking Powder (Not Baking Soda) Vegetable Oil For Frying Garnish Coriander (Cilantro), Torn Mint, Torn Method - 1. Place the chicken wings into a bowl & add in all of the marinade ingredients. Toss to coat, wrap tightly & marinate for 1 hour, up to 24 hours in the fridge. 2. In a separate bowl, add the cornflour & baking powder, mix well. Add the marinated chicken wings in, 2-3 at a time, reserving any marinade and toss to coat all over. Place onto a baking tray or plate. 3. Heat the peanut oil in a saucepan over medium-high heat & add in the diced shallots whilst the oil is still cold. Fry for 2 minutes or until just starting to brown, mixing frequently. Add in the brown sugar, fish sauce & garlic, mix well & bring to a boil. Reduce the heat to low and allow to simmer for 10 minutes to thicken and reduce, stirring frequently. Once reduced & thick, stir in the lime juice & spring onions, remove from heat and keep warm by covering with a lid or sheet of aluminium foil. 4. Heat vegetable oil to 160.c-320.f. Fry the chicken wings in batches for 3 minutes on each side or until lightly golden all over. Remove & place onto a wire rack over a baking tray to drain. Increase heat to 180°c-350°f. Fry the wings a second time for 1-2 minutes or until deeply golden, again in batches. Remove and drain. Place the chicken wings into a large mixing bowl & pour over the warm sauce, toss to coat with coriander and mint. #chickenwings #crispychicken #friedchicken #wings #dinnerideas #dinnerecipes

From the mountains of southeastern Umbria, Italy, I bring you Pasta alla Norcina. This sausage-based creamy pasta is packed with flavour and incredibly easy to make. Here’s the recipe Ingredients - 3 Tbsp (60ml) - Extra Virgin Olive Oil (EVOO) 450g (1lb) - Italian Pork Sausage, Skins Removed and Crumbled 2 - Garlic Cloves, Crushed & Finely Chopped 125ml (1/2 Cup) - Dried White Wine 50g (1.7oz) - Pecorino Romano 250ml (1 Cup) - Thickened Cream 400g (14oz) - Penne or Rigatoni Salt & Pepper To Taste Pecorino Romano To Serve Method - 1. Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Remove and drain—reserve 1 cup of pasta water. 2. Add extra virgin olive oil and crumbled sausage in a pan over medium-high heat and cook for 3-4 minutes or until browned. Add in garlic and cook for 1 minute. 3. Deglaze the pan with white wine and cook for 2-3 minutes or until reduced by 2/3. Reduce heat to medium and add half of the pecorino Romano cheese. Mix to combine and cook for 1 minute. Add the cream, bring to a simmer, reduce heat to low and cook for 5-6 minutes. Adjust seasoning. 4. Add the cooked pasta to the sauce and toss to combine. Mix well with the remaining pecorino Romano and pasta water to the desired consistency. Remove from heat. 5. Serve in bowls and garnish with pecorino Romano and cracked black pepper. Dig in. Do salt, pepper and water classify as ingredients. Would do you think? #pasta #pastanorcina #dinnerideas #food #foodcreator #quickpasta #easypasta #dinnerecipes #quickdinner #easydinner #creamypasta

Can’t beat a good chargrilled chicken smothered in harissa paste. Full recipe written on my website. The link in my bio will take you there with a printable version. #chargrilledchicken #foodcreator #chicken #harissa #spicychicken #spicy #dinnerideas #bbq #chargrill

Ricotta Basil Pesto Pasta in less than 20 minutes Full recipe now up on my website - www.chefjackovens.com Link is in my bio. #ricottapestopasta #basilpestopasta #foodcreator #easyrecipes #quickdinner #easydinnerrecipes