https://elizafox.life/food/ Recipes by Elizabeth Ashford. en-us Wed, 19 Aug 2026 08:17:53 GMT https://elizafox.life/food/southern-style-fried-chicken/ https://elizafox.life/food/southern-style-fried-chicken/ Tue, 18 Aug 2026 00:00:00 GMT A recipe for southern-style pan-fried chicken <p>This makes two large chicken breasts, more or less.</p> <p>If you find you're short of flour, multiply the ingredient amounts by 1.5×.</p> <h2>Ingredients</h2> <h3>Marinade</h3> <table> <thead> <tr> <th style="text-align:left">Ingredient</th> <th style="text-align:right">Metric</th> <th style="text-align:right">Imperial</th> </tr> </thead> <tbody> <tr> <td style="text-align:left">Chicken breasts</td> <td style="text-align:right">2</td> <td style="text-align:right">2</td> </tr> <tr> <td style="text-align:left">Buttermilk</td> <td style="text-align:right">475 mL</td> <td style="text-align:right">2 cups</td> </tr> <tr> <td style="text-align:left">Egg</td> <td style="text-align:right">1</td> <td style="text-align:right">1</td> </tr> <tr> <td style="text-align:left">Paprika, smoked</td> <td style="text-align:right">4—4.5 g</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">Onion powder</td> <td style="text-align:right">1–1.5 g</td> <td style="text-align:right">¾ tsp</td> </tr> <tr> <td style="text-align:left">Garlic powder</td> <td style="text-align:right">4–4.5 g</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">Cayenne pepper</td> <td style="text-align:right">0.25–0.5 g</td> <td style="text-align:right">¼ tsp</td> </tr> <tr> <td style="text-align:left">Hot sauce</td> <td style="text-align:right">Dash</td> <td style="text-align:right">Dash</td> </tr> <tr> <td style="text-align:left">Honey</td> <td style="text-align:right">10 mL</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">Dijon mustard</td> <td style="text-align:right">10 mL</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">Black pepper</td> <td style="text-align:right">3–4 g</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">MSG (optional but recommended)</td> <td style="text-align:right">0.5–1 g</td> <td style="text-align:right">⅛–¼ tsp</td> </tr> <tr> <td style="text-align:left">Worcestershire sauce (optional)</td> <td style="text-align:right">2.5–5 mL</td> <td style="text-align:right">½–1 tsp</td> </tr> </tbody> </table> <h3>Dredge</h3> <table> <thead> <tr> <th style="text-align:left">Ingredient</th> <th style="text-align:right">Metric</th> <th style="text-align:right">Imperial</th> </tr> </thead> <tbody> <tr> <td style="text-align:left">All-purpose flour</td> <td style="text-align:right">240 g</td> <td style="text-align:right">2 cups</td> </tr> <tr> <td style="text-align:left">Cornstarch (optional for extra brittle crust)</td> <td style="text-align:right">16 g</td> <td style="text-align:right">2 tbsp</td> </tr> <tr> <td style="text-align:left">Kosher salt</td> <td style="text-align:right">12 g</td> <td style="text-align:right">2 tsp</td> </tr> <tr> <td style="text-align:left">Paprika, smoked</td> <td style="text-align:right">4–5 g</td> <td style="text-align:right">2 tsp</td> </tr> <tr> <td style="text-align:left">Black pepper</td> <td style="text-align:right">3–4 g</td> <td style="text-align:right">1½ tsp</td> </tr> <tr> <td style="text-align:left">Garlic powder</td> <td style="text-align:right">3 g</td> <td style="text-align:right">1 tsp</td> </tr> <tr> <td style="text-align:left">Onion powder</td> <td style="text-align:right">2.5 g</td> <td style="text-align:right">1 tsp</td> </tr> <tr> <td style="text-align:left">Cayenne pepper</td> <td style="text-align:right">1–2 g, to taste</td> <td style="text-align:right">½–1 tsp, to taste</td> </tr> <tr> <td style="text-align:left">Dried thyme</td> <td style="text-align:right">0.5 g</td> <td style="text-align:right">½ tsp</td> </tr> <tr> <td style="text-align:left">Dried oregano</td> <td style="text-align:right">0.5 g</td> <td style="text-align:right">½ tsp</td> </tr> <tr> <td style="text-align:left">White pepper (optional)</td> <td style="text-align:right">0.5 g</td> <td style="text-align:right">½ tsp</td> </tr> <tr> <td style="text-align:left">MSG (optional but recommended)</td> <td style="text-align:right">2–3 g</td> <td style="text-align:right">½ tsp</td> </tr> </tbody> </table> <h3>Oil</h3> <p>You'll want about 1–1½ cm / ½ inch of neutral frying oil in a heavy skillet.</p> <p>Peanut oil is fantastic, but vegetable/canola is completely fine.</p> <h2>Preparation</h2> <h3>Marinating the chicken</h3> <p>Combine ingredients of the marinade. For best results, add the honey in slowly, and whilst it is warm.</p> <p>If your breasts are large, butterfly them, and cut them in half. Pound them until they are about ¾ inch / 3 cm thick. This is important, or the breasts won't cook thoroughly.</p> <p>Place the marinade and breasts into a plastic container. Marinade overnight or preferably at least 8 hours, but for best results, no more than 24 hours.</p> <h3>Dredging the chicken</h3> <p>Mix your dredge mix thoroughly.</p> <p>Here's a Southern-fried-chicken secret: dribble about 2–3 tablespoons or 45 mL of the buttermilk marinade into the flour, then toss it around with your fingertips. You'll create little irregular flour clumps. Those clumps adhere to the chicken and become those glorious crunchy crags and flakes. This is the difference between chicken with flour on it and real fried chicken.</p> <p>Take each piece directly from the buttermilk, let the excess drip off, then aggressively press it into the flour. Flip, press again, and really pack the flour onto it.</p> <p>Then put the breaded pieces on a rack or plate and leave them alone for 10–15 minutes. This hydrates the flour slightly and helps the coating adhere.</p> <h3>Frying</h3> <p>Heat about ½ inch / 1–1½ cm oil in a cast-iron or other heavy skillet to roughly 340–350°F / 170–175°C.</p> <p>Add chicken without crowding the pan.</p> <p>With boneless chicken, you're probably looking at roughly 3–5 minutes per side, depending on thickness.</p> <p>Don't obsess over the clock; maintain the oil around 325–350°F / 165–175°C and use a thermometer in the meat.</p> <p>Pull it when the thickest part reaches about 160–165°F / 71–74°C. If you pull around 160°F and let it rest, carryover cooking should finish the job nicely; 165°F is the simple conservative target.</p> <p>Drain it on a wire rack, not paper towels. Paper traps steam against the bottom and reduces crunchiness.</p> <p>Then, while it's still ripping hot, give it a tiny additional sprinkle of salt.</p> <h2>Serving</h2> <p>I recommend serving this with cornbread, corn, grits, biscuits, mashed potatoes and gravy, coleslaw, greens, mac and cheese, green beans, or any other variety of southern food.</p> https://elizafox.life/food/pizza/ https://elizafox.life/food/pizza/ Sun, 16 Aug 2026 00:00:00 GMT A recipe for homemade pizza <p>This makes roughly two medium-sized pizzas, or one big pan pizza.</p> <h2>Ingredients</h2> <h3>Crust</h3> <table> <thead> <tr> <th style="text-align:left">Ingredient</th> <th style="text-align:right">Metric</th> <th style="text-align:right">Imperial</th> </tr> </thead> <tbody> <tr> <td style="text-align:left">High-gluten flour</td> <td style="text-align:right">500 g</td> <td style="text-align:right">4 cups</td> </tr> <tr> <td style="text-align:left">Water, cool</td> <td style="text-align:right">325 g</td> <td style="text-align:right">1⅓ cups + 1 Tbsp</td> </tr> <tr> <td style="text-align:left">Fine salt</td> <td style="text-align:right">12 g</td> <td style="text-align:right">2 tsp</td> </tr> <tr> <td style="text-align:left">Sugar</td> <td style="text-align:right">5 g</td> <td style="text-align:right">1¼ tsp</td> </tr> <tr> <td style="text-align:left">Olive oil</td> <td style="text-align:right">10 g</td> <td style="text-align:right">2¼ tsp</td> </tr> <tr> <td style="text-align:left">Active dry yeast</td> <td style="text-align:right">1.5 g</td> <td style="text-align:right">½ tsp</td> </tr> </tbody> </table> <h3>Sauce</h3> <table> <thead> <tr> <th style="text-align:left">Ingredient</th> <th style="text-align:right">Metric</th> <th style="text-align:right">Imperial</th> </tr> </thead> <tbody> <tr> <td style="text-align:left">Plain tomato sauce/passata</td> <td style="text-align:right">225 g</td> <td style="text-align:right">1 cup</td> </tr> <tr> <td style="text-align:left">Tomato paste</td> <td style="text-align:right">45 g</td> <td style="text-align:right">3 tbsp</td> </tr> <tr> <td style="text-align:left">Olive oil</td> <td style="text-align:right">15 mL</td> <td style="text-align:right">1 tbsp</td> </tr> <tr> <td style="text-align:left">Dried oregano</td> <td style="text-align:right">2 g</td> <td style="text-align:right">1 tsp</td> </tr> <tr> <td style="text-align:left">Dried basil</td> <td style="text-align:right">1 g</td> <td style="text-align:right">1 tsp</td> </tr> <tr> <td style="text-align:left">Garlic powder</td> <td style="text-align:right">1.5 g</td> <td style="text-align:right">½ tsp</td> </tr> <tr> <td style="text-align:left">Onion powder</td> <td style="text-align:right">1 g</td> <td style="text-align:right">½ tsp</td> </tr> <tr> <td style="text-align:left">Fine salt</td> <td style="text-align:right">2–3 g</td> <td style="text-align:right">⅓–½ tsp</td> </tr> <tr> <td style="text-align:left">Sugar or honey</td> <td style="text-align:right">2–4 g</td> <td style="text-align:right">½–1 tsp</td> </tr> <tr> <td style="text-align:left">Black pepper</td> <td style="text-align:right">~0.5 g</td> <td style="text-align:right">¼ tsp</td> </tr> <tr> <td style="text-align:left">Red pepper flakes</td> <td style="text-align:right">~0.3 g</td> <td style="text-align:right">⅛ tsp</td> </tr> <tr> <td style="text-align:left">Fennel seed, crushed</td> <td style="text-align:right">0.5 g</td> <td style="text-align:right">¼ tsp</td> </tr> <tr> <td style="text-align:left">MSG (optional but recommended)</td> <td style="text-align:right">0.5–1 g</td> <td style="text-align:right">⅛–¼ tsp</td> </tr> <tr> <td style="text-align:left">Worcestershire sauce (optional)</td> <td style="text-align:right">2.5–5 mL</td> <td style="text-align:right">½–1 tsp</td> </tr> </tbody> </table> <h2>Preparation (crust)</h2> <h3>Initial mixing</h3> <p>Mix the water and yeast and give it about 5 minutes. Although you don't need to "proof" modern dry yeast, I like to add a pinch of sugar to it to make sure my yeast is alive and "wake it up" just a bit. Hydrating it makes it easier to incorporate into the flour.</p> <p>Mix in the flour until there's no dry flour remaining. It should look shaggy. It should say "Zoinks!" and not "it wasn't me" or you've made it too Shaggy.</p> <p>Cover it and leave it for 15–20 minutes.</p> <p>Add the salt, sugar, and olive oil. Knead for about 5–8 minutes by hand or 3–5 minutes in a mixer. You want a smooth, elastic dough.</p> <p>Let it sit at room temperature for 20–30 minutes, then divide into two roughly 425 g / 15 oz balls. Lightly oil containers, put one ball in each, cover tightly, and refrigerate. If making a single large pizza, you should leave as one ball and use one container.</p> <h3>Ferment</h3> <p>I recommend giving the dough:</p> <ul> <li>24 hours: good</li> <li>48 hours: better</li> <li>72 hours: excellent; more complex flavour and better browning</li> <li>4–5 days: usually still quite good, but it may become a bit too fermented</li> </ul> <h3>Baking</h3> <p>Take the dough out 1½–2 hours before baking. Keep it covered and let it warm up and relax. If your kitchen is particularly warm, an hour may be enough. If your kitchen is cold, try putting the dough in the oven with the light (not the heat) on.</p> <p>For a normal home oven, crank the oven as hot as it'll go, usually 500–550°F / 260–290°C.</p> <p>Stretch the dough gently rather than rolling it. Leave the outer ~1 inch / 2–3 cm relatively untouched so the accumulated gas stays in the rim.</p> <p>Apply sauce, cheese, and toppings.</p> <p>On a properly preheated steel at 550°F/290°C, you're generally looking at around 5–7 minutes. A stone may take 7–10 minutes.</p> <p>If the bottom is done before the top, finish it briefly under the broiler/grill.</p> <h3>Useful tweaks</h3> <p>For a New York-ish pizza, the recipe above is pretty much where I'd leave it. The little bit of sugar and oil helps compensate for the relatively low temperature of a domestic oven.</p> <p>For a pan pizza, I'd increase the hydration to about 70%: use 350 g / 12.3 oz water instead. The wetter dough spreads much more easily, and gets very airy when baked in an oiled pan.</p> <p>For something more Neapolitan-ish, ditch the sugar and oil, use about 310–325 g water, and ideally bake substantially hotter than a conventional home oven can manage.</p> <p>If you want a richer crust, you can substitute the olive oil for melted butter; just make sure the melted butter is warm, not hot, so you don't kill the yeast.</p> <h3>Notes</h3> <p>Don't worry about the dough looking relatively modest when it goes into the fridge. With only 1.5 g yeast, the whole point is to make the yeast spend the next few days doing its job very, very slowly. The point of the cold fermentation is to develop more complex flavours at the cost of slower fermentation, although it will still rise and get bigger.</p> <p>If you're in a hurry, you can skip the cold fermentation step, but the dough won't be as complex; just let it sit somewhere warm for 2 hours or until it doubles. It will still be quite good, but not as good as it <em>could</em> be.</p> <h2>Preparation (sauce)</h2> <p>I recommend starting on this several hours before the dough is ready.</p> <h3>Preparation</h3> <p>Mix everything together and let it sit at least 30 minutes, preferably a couple of hours in the fridge. No cooking is necessary. The sauce cooks on the pizza, and leaving it uncooked beforehand keeps the tomato flavour brighter.</p> <h3>Notes</h3> <p>A few tweaks I'd specifically recommend:</p> <h4>MSG</h4> <p>Very good. Makes the sauce taste more savoury and rich. Many pizza places do this.</p> <h4>Worcestershire sauce</h4> <p>At the amounts recommended, it will not taste fishy, but will give a subtle savoury and sweet hint to the sauce. Adding more than recommended will make your pizza taste like a Bloody Mary.</p> <h4>Sugar</h4> <p>Don't dump a bunch in. Taste the tomatoes first. If the tomatoes taste very acidic, add a bit of sugar, but often I just omit it.</p> <h4>Garlic</h4> <p>Garlic powder is good here, but if you have fresh garlic, grate in a clove.</p> <h4>Tomato paste</h4> <p>Adjust according to your pizza. Tomato paste will thicken the sauce. Thin pizza needs thinner sauce than thicker pizza. For pan pizza, I'd go for 50—60 g / 3—4 tbsp of tomato paste.</p> <h4>Fennel seed</h4> <p>I recommend crushing with a mortar, your fingers, or a spoon. Goes excellent with sausage and pepperoni.</p> <h2>Toppings</h2> <p>You can use whatever you'd like.</p> <p>Toppings I recommend trying:</p> <ul> <li>Sausage (especially Italian sausage)</li> <li>Pepperoni</li> <li>Corn (better than it sounds I promise)</li> <li>Basil leaves</li> <li>Diced tomatoes</li> <li>Chopped garlic</li> <li>White onions</li> <li>Green peppers</li> <li>Chicken</li> <li>Ground beef</li> <li>Jalapeños (some people like this)</li> <li>Black olives</li> <li>Pineapple (some people like it, some people don't; I'm neutral on this)</li> <li>Ham</li> <li>Canadian bacon</li> <li>Actual bacon</li> </ul> <h2>Cheese</h2> <p>I recommend mozarella, parmesan, romano, and colby jack blends.</p> <p>I usually recommend grating your own cheeses, or using slices of them (especially mozarella), but pre-grated is okay too.</p> <p>You can experiment with all sorts of cheeses. Provolone, cheddar, and feta are great options. Feta is particularly good with alfredo sauce.</p> <h2>Sauces</h2> <p>You can do sauce substitutions:</p> <ul> <li>BBQ sauce instead of tomato sauce (goes great with chicken)</li> <li>Alfredo sauce (also great with chicken)</li> </ul>