Ingredients:

1 Kilo Chicken (Drumstick)

3 Large Egg (Beaten) 

2 Cups All Purpose Flour

¼ Tsp Chili Ground

¼ Tsp Cayenne Pepper

¼ Tsp Garlic Powder

¼ Tsp Blackpepper (Ground)

⅓ Tsp Salt 

Procedure: 

Linisin po ang Chicken (Drumstick) tapos patuluin muna ito at i set aside prepare muna ang Flour mixture, sa isang bowl ilagay ang All Purpose Flour, Chili Ground, Cayenne Pepper, Garlic Powder, Salt at Black pepper mix lang ito ng mabuti tapos sa isang pang bowl ilagay narin ang Egg (Beaten), then pwede na i-dip ang Chicken sa Egg (Beaten) tapos sa Flour mixture i coat ito ng mabuti tapos mag pa init na ng kawali pag ok na pwede na ilagay ang Cooking Oil painitin ulit tapos i dip fry lang ang Chicken hanggang maging golden brown. Served and Enjoy.

Vinegar Sauce

Ingredients:

1 Cup White Vinegar

½ Tbsp White Sugar

5 Garlic Cloves

3 Pcs Red Chili

Pinch of Salt and Black Pepper (Ground)

Procedure: 

Mix lang po sa isang bowl lahat then ready napo para sa masarap na sawsawan.

Credit: Nikita Thongz 

Comfort food

Samp
Ingredients
2cups of samp
1 cup of beans
1 chicken cube
Salt to taste
2 tablespoons of butter

Soak your samp and beans over night. Wash is and after put in a large pot pour your water and allow it to cook for 30min and after put in your spices and butter after cook on medium heat until read

Beef stew(no measurements)
Ingredients
Beef stew
Tomato paste
Onion
Garlic
Beef cube
Cooking oil
Hearty beef stew soup

Brown your meat in a heated oil and after remove it from the pot, kn the same pot put in your onions and Saute until soft, put in your crushed garlic and after your tomato paste and mix until well combined, put back your beef stew in the onion mixture and close the lid and allow it to cook on medium heat for 5minutes and after pour water mixed with Hearty beef stew soup and allow it to cook on medium heat until read

Credit: Km Cooking Obsession

Ingredients
~4 chicken legs
~I cup of steak sauce @jimmysaucessa
~1tablespoon of six for all spice
~1teaspoon of thyme
~1 TEASPOON OF PAPRIKA
~Salt ~150ml water or more if needed

Mix your water with the sauce and all your spices in a pot, season your chicken with salt and put the chicken in the pot and allow it it to cook on medium heat until ready 😊 and after transfer it to the health griller to make the skin crispy

Credit: Km Cooking Obsession

Ingredients
-Wors
-2tablespoon of steakhouse sauce
@jimmysaucessa
-medium onion diced
2tablespoon of brown onion soup
-350ml of water
-Italian herbs
-cooking oil

Grill your wors until ready, slices and keep aside. In a pot saute your onions until soft, and after mix your sauce and soup with water and pour over your onion allow it to simmer on medium heat for 4min and after put in your wors and mix and allow it to simmer on Low heat until the soup is ready and has thicken up

Credit: Km Cooking Obsession

Credit: Km Cooking Obsession

Ingredients

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions

1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Recipe courtesy of Jason Severs, Three Angels Diner

Picture: Shannel Tanner