Crispy Panko Chicken
1 Pound Chicken Breast sliced into strips
2 Cups Panko
1 Cup Buttermilk
3 Tablespoon Turf Seasoning
2 eggs scrambled for dipping
1/4 Cup Flour
3 Cups hot fry canola oil 350 degrees
Place cut chicken into a bowl, add buttermilk and turf seasoning. Mix well and let sit at least 4 hours or overnight covered.
Take chicken and roll in flour, then dip in egg, shake off excess then roll in and cover with panko, set aside until you are done with all pieces of chicken.
Heat up fry oil until temperature is 350, not any higher; or panko will burn before chicken is cooked. Place chicken in hot oil and cook until it floats to the top of the oil like a log. Chicken internal temperature should be at least 165 degrees. Chicken should be golden brown. Place cooked chicken on a draining try or paper towels to drain oil after frying. cool for a few minutes and serve with your favorite dips or toppings like our Das Hot sauce. Enjoy!!
Roasted Pork Loin
4 pound whole pork loin
3 tablespoon olive oil
2 tablespoon chopped fresh rosemary
3 tablespoon Kosher salt
Rub fresh pork loin with olive oil, then mix salt and rosemary together and rub on the pork loin then heavily season with Turf seasoning and let stand for about 15 minutes until the loin becomes room temperature. place pork loin on a shallow baking pan or tray, it allows the roast to brown better.
Turn oven on and pre-heat until 350 degrees, place loin in oven and roast for about 1 1/2 hours or until the loin is at 155 degrees, remove loin to board and let sit on counter to cool and set for about 10 minutes.
If you want a glaze, save the drippings, mix equal parts 3 tablespoon butter and flour ( tapioca flour if you are gluten free), add dripping and about a cup of water, mix the rue and bring to a boil, add salt, pepper to taste. If glaze is too thick add a little more water, if not set aside and use on sliced loin. Enjoy!!