I was looking through the food pics on my phone and I thought this was a super easy set of recipes for people to learn, and I figured I should do another recipe for  ~faccc2... This is gonna be 3 total recipes in this one: Fried Brussels Sprouts, Cheesy mashed potatoes, and my personal stoat-ally awesome fried chicken!

Be sure to let me know what you want me to write up next! I have the following already photographed:
Hungarian pork goulash
Venison back strap steaks with butter fried carrots, onions in jus, and wildberry-bacon compote
Biscuit topped chicken pot pie
Coconut chicken curry
Various Mixed Drinks (I think I have maybe 4 or 5 cocktails put together? I'd have to check)
and Chicken artichoke spinach eggrolls

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Stoat-ally Awesome Fried Chicken!

Ingredients:
~Some chickens that have broken down. I usually break my own down, and next time I do I'll take pictures so you can see how to do it properly. Done correctly you can get 10 pieces per bird: 2 wings, 2 thighs, 2 legs, and 4 breast pieces (breasts are big so you can cut 'em in half usually).
~Hot sauce (I usually use franks red-hot cuz it's cheap)
~Buttermilk
~Flour
~Cumin
~Coriander
~Chili Powder
~Salt
~Smoked paprika
~Garlic powder
~(and my secret ingredient) Cinnamon

Directions:
~After you've broken down you chickens put them in a large container and cover them with a mixture of buttermilk and hot sauce (You should have a slightly orange-pink mixture, if you want your chicken spicier put in more hot sauce... I usually use a lot), and let the meat soak over night.

~Mix your other spices together with the flour in to make a dredge. Flour will be the main component, but give little tastes of your dredge as you mix it together until you get proportions you like. The main thing is keeping your spices in balance here, the dredge does not need to exceptionally strong as the flavors will intensify as the bird cooks.

~Now you're gonna need a deep-fry pot, and the best option for critters at home is none other than the humble fondue pot! If you don't have a fondue pot get a good sized deep sauce pan instead. Fill your pot with a good frying oil, and turn it on high! Canola oil is what I usually use because it's cheap and doesn't give your food any goofy properties. Peanut oil will make it TASTE like peanuts, and corn oil will make it SMELL like a tortilla. DO NOT USE OLIVE OIL! PLEASE FOR THE LOVE OF GOD DON'T! IT'S EXPENSIVE AND WILL SMOKE UP SUPER EASILY!

~Once your oil is hot Hot HOT it's time to do some good 'ol deep fryin'! Take the chicken directly out of the buttermilk/hot sauce bath and dredge it in flour, shake off excess dredge and put it in the oil. It should take about 10-15 minutes to cook depending on the piece, (thighs take the longest, and wings usually the shortest), and get a nice golden color when it's about done frying. Use tongs or a spider strainer to remove the chicken from the oil, but make sure you use a meat thermometer to test the temperature! You don't wanna mess with salmonella! Stick your thermometer into the thick of the meat, right next to the bone (in the boneless breasts just try to get it into the middle of the fattest part). It should read 165* F or 75* C before it's safe to eat. That said don't leave it in there too long, it'll dry your meat and burn the dredge... no fun!

~Rest your chicken on a wire rack for a few minutes before serving, this will let the juices redistribute in the meat, and make it less like eating a volcano. The chicken also travels pretty well, and is still great when it's cold (don't let it sit out of refrigeration too long though... again food borne illness is no fun)

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Fried Brussels Sprouts

Ingredients:
~Brussels Sprouts, Halved
~Anaheim and Poblano Peppers. Seeded and membraned and cut into bite size pieces
~Salt
~Pepper
~Chili Powder

Directions:
~This one is the easiest of the whole bunch, especially if you're already frying something! Just using the same oil you've been using to fry your chicken and put your sprouts and peppers in! The greens have a bit of a higher water content, so at first the oil will spit at you a lot, but stick it out! I believe in you! Also the oil will calm down in after a short time

~When your sprouts are a bright color and the outer leaves have a bit of a char they should be done! Use a spider strainer to remove all the greens from the oil. Put 'em in a bowl and season with your S&P and chili!

(to dispose of the oil let it cool down for a good long while then just pour it in the trash, it's not animal fat so it won't stink up too much. Whatever you do don't pour it down the drain.)

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Cheesy Mashed Potatoes!

Ingredients:
~Yukon gold potatoes, cut into smallish cubes. (I usually leave the skins on)
~heavy whipping cream
~salt
~pepper
~a good melting cheese, cut into small cubes. I usually use dutch gouda block or american munster (as wonderful as traditional muenster is, now is not the time for your fancy eatery cheese) and some sharp white cheddar.

Directions:
~In a large stock pot cover your taters in cold water and bring it to a boil.

~Let the potatoes boil for a while (there really is no TOO long), when you stick a fork into them with little to no resistance they should be done.

~Strain the potatoes, then using a potato ricer, masher, or similar implement (I highly suggest getting a potato ricer if you don't have one already. They make life super easy) mash up yer taters nice and fine in the stock pot you boiled 'em in, and put in your S&P.

~once your potatoes are mashed up well put them back on the heat and pour in some heavy whipping cream to get them to a semi-liquid state. Be careful not to put too much in! You want creamy potatoes, not potato cream! When the whole concoction is hot drop in cheese cubes and stir! (I usually don't let the cheese melt too much... it makes wonderful little blobs of wonderful cheesyness!)

~Serve everything on one plate for a complete(ly awesome!) dinner!