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Buttermilk-marinated chicken pieces pressed into a spiced flour and corn flour breading that has been rubbed with marinade to form craggy lumps. Fried at a steady heat, the crust turns deeply crunchy while the meat stays juicy.
Small cubes of chicken marinated in seasoned buttermilk, coated in a spiced flour breading with rubbed-in clumps for crunch, and fried until golden. Honey mustard or ketchup is served for dipping.
Beef short ribs rubbed with a paprika and brown sugar spice mix, then braised in a homemade ketchup barbecue sauce until the meat pulls apart. The ribs finish uncovered so the sauce turns sticky and caramelised.