Elizabeth's Witch

https://www.inaturalist.org/observations/162471615

You'll need: boneless skinless chicken thighs, buttermilk, creole seasoning, your favorite garlic powder, MSG, paprika and/or chipotle seasoning, black pepper, two ziplock bags, flour, panko bread crumbs, and oil. If you want it to stay extra crispy longer, get wheat dextrin (theres a brand called EverCrisp you can buy online) and mix it in during the breading.

Take the chicken thighs and butterfly them (most grocery bought ones are pre-cut so you can seperate them). Cut several 1-inch slits into the chicken front and back. Generously season both sides with the dry seasoning and pat them gently until both sides are covered. I used a tablespoon of each, mixed it in a bowl, and it covered 8 pieces, front and back.

Place the chicken thighs in the ziplock bags and with either your hand or a rolling pin or whatever you got, flatten the chicken until the ziplock bag is almost paper thin in width. They should be flat enough for just a bit of light to pass through. Add 1 ½ cups of buttermilk into each of the bags being careful not to overflow out of the opening. Close em up and let sit in the fridge for at least two hours.

Mix 1 cup flour, 2 teaspoons of each dry seasoning, 1 cup of panko bread crumbs, and an extra teaspoon of black pepper into a bowl (or another Ziploc,) and drop your marinated chicken, buttermilk soaked and all, into the mixture and fully coat the pieces in breading

Put your oil in a pan and heat it to medium high. For the amount I never measure that well I typically just use enough to reach my first pinky knuckle and because of how thin the chicken gets thats usually enough to submerge. Once the oil is heated, start dunking the pieces in. Put them into the oil and cook 5 min on each side

Let the pieces rest for 2 minutes. Enjoy on its own, on a sandwich, on rice, they're cutlets, go crazy.

Now two things to note:

One, a few of the seasonings are redundant (creole seasoning usually has garlic powder in it already) because I like to get extra flavor in at every step. A salt free creole seasoning blend can help cut the saltiness down

I'm also open to topic requests, I get the writing itch from time to time but these past several months my creative energy has been consumed elsewhere

"Energy work 101 bedrock stuff"

You want to study abroad? Show us proof that there is a quadrillion dollars in your bank account. Oh, an average monthly salary in your country is $400 and you plan to work when you arrive? You can't do that, silly, a student visa only allows you to work 2 hours every third Wednesday, and if we find out that you're working a second more we will deport you.

You want to work abroad? Better be a programmer, then of course you are welcome. Doctor, scientist, white-collar or, god forbid, blue-collar worker? You can fuck right off, your visa application goes straght into trash.

You will have to prove that you can afford a guest, have some income and also usually take responsibility for possible deportation cost.

But if you really are inviting a friend over, they will give you a formal document you can send to your friend. Then the friend applies for a visa while attaching the Very Official document with it. They will get the Schengen visa and most probably will get it expedited too.

But there's some other group, and when they talk about economics they'll have a great, engaging tone with easy to follow graphs based on easy to locate data, with catchy titles and everything they write is like "not only is the economy getting better all the time, but it's the best it's ever been, and everyone is doing tremendously well, our system has never failed and never will, and looking at these figures we actually need to give even more resources to those six guys."