Fantastic Feasts and Where to Find Them: Superbowl Snacking

HEY GUYS – long time no see! :’D Um, getting back into the swing of things with more advanced major classes cuts into food making time. Really unfortunate.

But when you really try hard enough and you actually plan out when you’re going to do your homework, you actually have time to do a lot of cooking. And then victory is yours; just like what happened last Sunday at Silverwolf’s spectacular Super Bowl party.

Look at that spread. Look at all that food. I know you want to recreate that for yourself - come on~

So here’s a recap of some of the awesome things we got to eat~

I don’t know about you guys, but it’s not a Super Bowl party without a few essentials:

  • Pizza
  • Chips and dip
  • Lot’s of soda and beer
  • And chicken. The chicken is a must for me.

All of the above foods are a no-muss-no-fuss kind of deal. Pizza (And the much loved and much adored addition of cheesey-bread) can be easily purchased and the cost easily split between the host and the guests. Chips are a bit of a no-brainer, and the Super Bowl commercials are there to remind you that chips are a necessity. And then there’s the soda, and the beer (If you’re of age), and that’s also a bit of a no brainer; even polar bears bring soda to their parties. Other cute additions like, I don’t know, nuts, maybe some desserts like cookies, some sandwiches, cheese, and cold-cuts just sitting around are nice to have but not really necessary.

I mean, there’s a game going on, and while you want to nosh on something good, it doesn’t have to be elaborate. Which is why, when I’m looking for some Super Bowl indulgence, chicken wings are the obvious answer. Now chicken wings can come in all shapes, sizes, forms, as well as levels of sauciness, spice, and greasiness. You’ve got your typical red-hot buffalo wings, and I’ve even witnessed some people dump a bucket of KFC down for easy noms.

BUT, and I only say this because I am totally, totally biased, nothing beats the other KFC: Korean Fried Chicken. And, beyond KFC into its own special place of fried-chicken-wing euphoria is something I’ve dubbed as “PFC”: Pinoy (Pilipino) Fried Chicken. Now I know everyone has their own opinions on chicken and how to cook it, and it can get messy but for a change of pace from the Buffalo style-wings that have been a typical staple at dorm-sponsored Super Bowl parties, I opted to treat my friends to the kind of chicken I’ve grown up with, the kind of chicken I know I like to eat and will not feel guilty about getting seconds, thirds, fourths, and fifths.


We also come to a bit of a conundrum.  See, there’s a thing about both KFC and PFC, something that you’ll probably realize if you Google search “Korean Fried Chicken recipes”: there’s some secret techniques that the industries don’t want you to know. They want you to keep going back to such respected establishments like Bon Chon Chicken because there is no way you can totally recreate that feeling of real Korean Fried Chicken. And how do I even begin to describe it — a crisp, crackling skin, with soft and moist flesh, mellowed out because of the sauce that has a consistency and thickness of its own. It’s an experience when you sink your teeth into KFC for the first time, one that’s far from the buttermilk-soaked-batter-dredged fried chicken that the American south is famous for.

It’s actually kind of hard to describe without a fresh plate of it right in front of me, but I will tell you, it’s something — and it will get you hooked because there is, like I said, no way to really recreate it. At least, until I learn the secret. (But there is a trick to it, just keep reading!)

ANYWAY, I tried my best, and I think, overall, my friends were too hungry to critique my work. Which makes me, as a cook who made one and a half trays of this stuff extra super happy.

On the other hand, I am going to kick myself for this latest batch of PFC. Because it wasn’t real PFC, because I was missing a key ingredient that elevates the chicken to something higher, zestier, that pairs up with the other ingredients in the marinade and will make you tear up. I swear, this chicken recipe is powerful, and I am a bit mad at myself for not recreating the perfect taste. The texture, though, is what I love about PFC (Or at least, my family’s version of it), and I will quote my dear friend K who helped me cook this nonsense (While eating the tray by herself): Oh my gosh this chicken isn’t, like, super greasy.

YEP. That is what makes PFC a little special, you don’t have that greasy, oil-slick feel. Especially when it’s fresh out of the pan and resting for a bit. YEP, this is why you can down a whole tray and not feel bad about it. It’s a family recipe handed down from my aunt, to my brother, and now to me, and it remains a favorite of my friends, my brother’s friends, family and ShopRite coworkers alike: it’s praised for its flavor, and for its texture — a skin that is crackly and not oversatured with hot oil so that it doesn’t feel greasy. So yeah, it’s damn good chicken, and I will brag about it, a bit, even though I messed up on the recipe on Sunday cause I’m a derp.

PFC cooling down after some time in the pan


Are you guys ready to make some fried chicken? >:D

Unfortunately, we’ve run into a small, little problem. In my haste to prepare two trays-worth of food for the Super Bowl, I don’t have any process pictures for any of these recipes, and I actually don’t have legit recipes for these recipes. (Uh what.)

I’ve been making PFC for as long as I can remember, and at this point? It’s all based on touch, on sight, on taste; I uh, just threw it together and deemed it done when I knew it was ready. We’ve reached no-measurements-zen at this point here, and uh, that’s just a risky thing to do with a raw meat recipe. I think. Yeah.

The same can be said about KFC; I’ve looked up several recipes of KFC (Even added “like Bon Chon Chicken” to narrow results) and just… Kind of…. Winged it. No seriously, I did; I even guesstimated the sauce to slather onto it! So uh, no, I do not have a reliable recipe for it either, other than asking myself “Does this smell right, does this taste right, HEY TASTE THIS FOR ME TELL ME IF THIS IS GOOOD apsdkdas.”



What does this mean for you guys? It means, there is no recipe just yet and I have used this post to taunt you all with pictures and tell you that there are recipes coming in the future when I have properly mastered them. (Aw yeah.)

But, I won’t leave you all hanging for too long – here’s some pro-tips when it comes to frying chicken, especially Korean Fried Chicken!

  1. Use good oil that is meant for frying; that doesn’t mean extra virgin olive oil. Canola oil is your best bet.
  2. Use sturdy, STURDY pans. Ideally you’d be frying chicken in a cast-iron skillet or a deep fryer, but sometimes you gotta make do with what you got; I’d recommend anything that is heavy bottomed so that it can a.) take the heat, b.) the batter won’t burn up and cause icky black burned up bits to attach to each new batch of chicken as you fry ’em.
  3. Time them if you must, but keep an eye on them so you do NOT burn them.
  4. Make sure your chicken is cooked through, that means all white meat and no blood.

Finally – FINALLY – there is one secret to making KFC that I will reveal to you all that I have discovered works and makes very tasty results: proper KFC is double-fried. The double frying technique is an interesting process, first you fry up the meat so that it cooks through, then take it off the heat, let it rest, then fry it again. This produces that crackly crust that you want to contrast to the soft, well-cooked skin; heck, really good French fry places double fry too because it ensures a well-cooked inside and a nice, crispy outside.

My only recommendation for double frying, though, is to do this: time it. Again, you want to make sure your chicken is cooked through on the first go – so that’s six to eight, or even nine minutes before you take it off the heat, just to make sure it’s well cooked before the final frying. Again, you want all white meat, you don’t want to bite into something that is still a little bloody.

Annnd – that is all for this edition of Fantastic Feasts and Where to Find Them! I promise, though, that a more viable, more do-it-yourself-friendly recipe is coming up; also keep an eye out for KFC and PFC when I actually get proper measurements for them, too!

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A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

Latest posts by Fenrir (see all)


A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place


  1. Thanks again for cooking for the party, fenrir! Your food was epic and looking at these pics again is making me hungry!

  2. Pingback: Fantastic Feasts and Where to Find Them: Springroll Recipe | Moar Powah!

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