2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs, yolks and whites separated
4 tablespoons melted butter

1/2 batch of BG Master Batter
1 chipotle in adobo, finely chopped
1/4 cup small diced pineapple
4 tablespoons melted butter

1/2 batch of BG Master Batter
3 tablespoons thinly sliced chives
1 teaspoon fresh ground black pepper
4 tablespoons melted butter

1 ripe avocado
1 tablespoon fresh dill
1/4 cup parsley leaves
2 garlic cloves
1/4 cup chopped white onion
1 tablespoon white vinegar
1 teaspoon ground black pepper
2 teaspoons salt
2 cups buttermilk

1 tbsp vegetable oil
2 tbsp butter
6 red finger chillies, seeded and stemmed, chopped
3 garlic cloves, chopped
2 shallots, chopped
1 (14.5 ounce) can crushed tomatoes
juice of 2 limes
1/4 cup chopped cilantro
3 tbsp white vinegar
1/4 cup maple syrup
Salt and ground black pepper to taste

2 large chicken breasts, skinless, boneless (about 1 1/4 pounds)
2 tsp salt
1 tsp ground black pepper
4 ounce sweetened banana chips
4 ounce walnut halves
1/2 cup all purpose flour
2 eggs, whisked
vegetable oil for deep frying

1 cup buttermilk
1 chipotle in adobo, minced
2 tbsp sauce from chipotle in adobo
2 tsp salt
1 tsp ground black pepper
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds).
1/2 cup fine yellow cornmeal
1/2 cup all purpose flour
vegetable oil for deep frying

Steps