https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce
Ingredients

• 1/2 cup extra-virgin olive oil
 
• 5 garlic cloves, thinly sliced
 
• One 28-ounce can whole peeled Italian tomatoes, crushed by hand
 
• 1 1/2 teaspoons fennel seeds
 
• 1 teaspoon crushed red pepper
 
• Kosher salt
 
• One 8-ounce bunch of Tuscan kale, stemmed and chopped
 
• Two 15-ounce cans chickpeas, rinsed and drained
 
• Torn basil and marjoram leaves, 
for garnish
 
• Finely grated Pecorino Romano, 
for serving

How to Make It
Step 1    

In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
Step 2    

Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil 
and marjoram leaves. Top with finely grated pecorino and serve hot.

https://www.thekitchn.com/how-to-make-crispy-juicy-fried-chicken-that-s-better-than-kfc-242602

Serves 4 to 6

What You Need
Ingredients
8 pieces bone-in chicken (about 4 pounds total), preferably 4 drumsticks and 4 thighs
2 tablespoons kosher salt, divided
3 tablespoons smoked paprika
2 tablespoons ground white pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
1 tablespoon ground mustard
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups all-purpose flour
2 tablespoons cornstarch
1 cup buttermilk
2 large egg whites
2 tablespoons vodka or other neutral spirit
2 quarts peanut or vegetable oil
Equipment
Measuring cups and spoons
Large and medium bowl
2 wire cooling racks
2 baking sheets
Tongs, preferably long
Whisk
Candy or deep-fry thermometer
Probe thermometer
Paper towels
Large Dutch oven
Instructions
Salt the chicken: Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes.

Make the seasoning blend: Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.

Season the chicken: Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).

Set up a dredging station: Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire cooling rack onto a second baking sheet.

Dredge the chicken: Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don’t worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.

Set the coating: Place the coated chicken on the rack and repeat with dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.

Set up for frying: Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until it reaches 350°F, about 15 minutes. Wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.

Fry the chicken: Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.

Cool the chicken: Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Cool for at least 10 minutes before serving.

Recipe Notes
Make ahead: The seasoning blend can be made and stored in an airtight container at room temperature for up to 5 days. The chicken can be salted and stored in the refrigerator for up to 1 day.

Storage: Leftover chicken can be stored in an airtight container on paper towels in the refrigerator for up to 4 days.