Blackberries Cobbler

 Black berries are so good just eating by themselves.... but even better in a pie or a juicy cobbler

Let's make a easy cobbler

Ingredients:

6 to 8 cups fresh or frozen blackberries

1 1/2 cups granulated sugar and 1 stick melted butter

Add to the mixture and stir well

1/4 cup corn starch 

2 tablespoons fresh-squeezed lemon juice

1 to 2 tablespoons blackberry liqueur, optional



Adding sugar mixture and blend together and pour in a baking dish

Roll out your pie crust to fix your baking dish....1 box ready made pie crust

Lay on top and brush the crust with egg yolks and bake at 350 until golden brown

If you don't like the seeds just cover the berries with water, boil the berries about 10 mins  on  medium heat.

Take out some of the berries as much at you want. keep the juice and pour the sugar mixture into it then berries juice and pour in a baking dish and cover with crust. you may need a little more corn starch for thickness.( about 1 tablespoon more).

Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt

Directions:

For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.