Fried chicken

Chicken, cut into pieces	3 to 4 pounds
Kosher salt
Flour, all-purpose	3 cups
Garlic powder	2 tablespoons
Onion powder	2 tablespoons
Sweet paprika	2 tablespoons
Cayenne	2 teaspoons
Black pepper, freshly ground
Buttermilk	1 quart
Chili sauce, hot	2 tablespoons
Peanut oil
Thyme, fresh	¼ bunch
Rosemary, large sprigs	2
Garlic head, smashed with husk	½

1. Place chicken in a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
2. In a large shallow platter, mix flour, garlic powder, onion powder, paprika, and cayenne until well combined. In another dish, combine the buttermilk and hot sauce.
3. Drain the chicken, and pat it dry.
4. Dredge the pieces, a few at a time, in the flour mixture, dip them into buttermilk and then flour again.
5. Set aside and let the chicken rest while you prepare the oil.
6. Place about 3 inches of oil into a large deep pot; it should not come up more than half way.
7. Add the thyme, rosemary, and garlic to the cool oil, and heat over medium-high heat until oil registers at 350 to 365. Remove herbs and garlic.
8. Working in batches, carefully add the chicken pieces three to four at a time.
9. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes, and then drain.

Key lime pie

Crust
Graham cracker crumbs	1 ½ cups
Sugar	2 tablespoons
Butter, melted	5 tablespoons
Filling
Sweetened condensed milk	14 ounces
Egg yolks	4
Key lime juice, freshly squeezed	½ cup + 2 tablespoons
Topping
Heavy cream	½ cup

1. Preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and butter until well combined.
3. Press mixture evenly into the bottom and up the sides of a 9-inch (4-cup) glass pie plate.
4. Bake crust on middle rack of the oven for 10 minutes; cool on a rack.
5. Whisk together condensed milk and yolks until well combined.
6. Add juice, and whisk until well combined (thickens slightly while mixing).
7. Pour filling into the crust, and bake for 15 minutes.
8. Cool pie completely on a rack (filling will set as it cools), and then chill, covered, for 8 hours.
9. Whip cream until stiff peaks form; serve atop pie.

Variation: Trying my first key lime pie tonight without key limes due to lack of availability. To compensate, I added 1 tablespoon of lime zest to the juice-yolk-milk mixture.