Honey Glazed Fried Chicken
2 tbsp. Salt; 3 tbsp. Black Pepper; 2 tbsp. Onion Powder; 2 tbsp. Garlic Powder; 3 tbsp. Paprika; 2 tbsp. Cumin; 2 tbsp. Oregano; 2 tsp. Cayenne Pepper; 3 Cups All-Purpose Flour; 8 Bone-In, Skin-On Chicken Drumsticks And Thighs; 3 Cups Buttermilk; Oil for frying; Honey for serving
In a bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour. Add the chicken to a bowl, and sprinkle the remaining spice blend over it. Mix until the chicken pieces are evenly coated. Pour the buttermilk over the chicken, and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange colour. Marinate the chicken in the fridge for 2 to 8 hours. Heat oil in a large pan. Cover each piece of chicken into the flour, shaking off any excess and dip into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it will burn while frying. Fry 3 to 4 chicken pieces at a time, occasionally turning the pieces over. Cook for about 10 to 12 minutes, until golden brown and crispy. Drain the oil off and brush lightly with honey and serve!
Lava Flow Cocktail
4 oz. Coconut Rum; 4 oz. Light (White) Rum; 10 oz. Frozen Strawberries; 8 oz. Pineapple Juice; 8 oz. Cream Of Coconut; 2 cups Crushed Ice; Fresh Pineapple Wedges, For Garnish
In a blender, combine coconut rum, light rum, and strawberries. Blend to a puree. Transfer to a clean pitcher. Clean and wash out blender. Add pineapple juice, cream of coconut, and crushed ice. Blend until smooth. Divide strawberry rum puree among 4 serving classes. Slowly pour pineapple coconut mixture into the glass. The red mixture will evenly swirl with the white mixture. Garnish with a pineapple wedge and serve immediately.