fried chicken recipe

Jollof Fried Chicken

Jollof Fried Chicken

Jollof Fried Chicken, Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love by Zoe Adjonyoh. Photography by Nassima Rothacker.

Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love

Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe’s Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.

Join Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavours of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:

  • Simple Fried Plantains
  • Red Red Stew
  • Red Snapper and Yam Croquettes
  • Bofrot Doughnuts
  • Nkatsenkwan (Peanut Butter Stew with Lamb)
  • Jollof Fried Chicken
  • Ghana-fied Caesar Salad
  • and more 


Taiwanese Fried Chicken

Taiwanese Fried Chicken

Taiwanese Fried Chicken, The Double Happiness Cookbook by Trevor Lui. Photography by Suech + Beck.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories

Toronto is a renowned food mecca, born out of a cultural identity defined by the unified culinary tradition of a vibrant multicultural community. It is a city that has shaped and defined one passionate chef who abandoned his corporate job to throw on an apron and to get into the kitchen, behind the bar, and in front of diners.

Almost immediately, his Taiwanese fried chicken was voted best in the city, fans queued for his notorious ramen burger, and his sensational Nashville Hot Chicken Sandwich brought in the masses.

The Double Happiness Cookbook is a riveting exploration of Trevor Lui’s tireless culinary journey that began in the kitchen of a family restaurant with sweet and sour chicken balls and chow mein and eventually drew inspiration from the streets of Toronto, LA, New York, and Taiwan.

Featuring feel-good, Asian-inspired recipes with a big-city attitude—think BBQ pork on rice, bulgogi beef tostadas, sweet chili cauliflower wings, and ramen with L.A. Kalbi—this heartening cookbook is an authentic celebration of heritage, community, street culture, and food philosophy. It is eighty-eight recipes, eight compelling stories, and one man’s dream.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories is available at and   (more…)

Get their minds off of work: Day 1

Job cuts at work are imminent. My employees have to write a report which in affect will determine if they keep their jobs. It’s a terrible, terrible time. And to top it all off, I’m not allowed to help them write said report. I decided to assist them in another way. I made lunch for them the entire week.

First up for day 1: Fried chicken and coleslaw. I’m a southern boy at heart and I’ve tried dozens of fried chicken recipes over the years. Leah Chase is the gold standard. But this Bon Appétit recipe that I used to feed my employees is smack yo momma good. It’s pretty simple. Cut up a whole chicken, cover the pieces with a dry rub of spices, leave it in the fridge overnight. Dip the chicken pieces in buttermilk, then in flour, then fry it all up in peanut oil for ten minutes. Perfect fried chicken guaranteed.

Bon Appétit’s Perfect Fried Chicken

The coleslaw was pretty interesting. I spotted this recipe while watching an episode of Bobby Flay’s BBQ Addiction. I got a puzzled look from the Loblaws produce guy when I inquired about the location of the jicima. Luckily a cool dude at my neighbourhood Farm Boy knew exactly what I was talking about and led me to the stack of jicimas near the potatoes pile. Appropriate, since jicima tastes like a cross between a potato and an apple. Regardless, it was the key ingredient to this impressive coleslaw. Thanks Farm Boy Montreal Road!

Bobby Flay’s Jicima Coleslaw