Today on DelmarvaLife –
Delmarva is home to some certain tropical animals that aren’t native to our area. DelmarvaLife’s Katie Zarrilli visits the Salisbury Zoo to see how they keep the alligators, flamingos, and other warm-weather creatures comfortable during the winter.
We learn about a group called Mid-Shore Restoring HOPE in Women and how you can help them help women coming off addiction get back on their feet.
We learn about the Porch Protection Systems and how they allow you to use your porch year round.
Lori Batts of Salisbury is going to the Grammy Awards in Los Angeles, courtesy of 102.5 WBOC and Vernon Powell. We talk with her about preparing for the trip of a lifetime.
Doug Ruley of SoDel Concepts is in the DelmarvaLife kitchen showing us how to put a tasty spin on grilled cheese sandwiches.
Hot Fried Chicken Grilled Cheese
SoDel Concepts (Thompson Island Brewing) Chef Douglas Ruley
1 boneless chick breast or thigh 4-6 oz. butterflied
1 cup buttermilk
1 cup seasoned AP flour (cayenne, salt, white pepper)
2 cups oil for frying 360 degrees
1 cup of your favorite hot sauce
2 pieces sliced brioche bread
2 tbs garlic mayo
4 slices of Cooper Sharp Cheese or any cheese will do
4 tbs regular mayo
Salt/pepper to taste
Side of your favorite pickles
Heat hot sauce and butter in a small sauce pan. Keep warm.
Combine egg and buttermilk, whisk well until mixed. Heat a pan with the oil to 360 degrees. Air
frying is also great or using a pre-breaded already cooked chicken product will work as well.
Using the standard breading procedure toss chicken in seasoned flour. Next dip into buttermilk
egg mixture and again toss in seasoned flour. Slowly dip breaded chicken into hot oil and fry until
golden brown roughly 10 minutes. Turn every couple of minutes so to evenly cook. Internal
temperature should read 165 degrees.
Heat your griddle or pan to medium heat. Take sourdough and slather mayo on one side. Place
mayo side down on hot griddle. Place 2 slices of cheese per side of bread.
Take fried chicken and toss or spoon hot sauce generously. Season with salt and pepper.
Place the sauced chicken on one piece of the bread then top with the other slice.
Press down and continue cooking until golden brown and the cheese is fully melted and hot.
One finished cooking slice and serve with a side of pickles and garlic aioli. Enjoy.
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