🤤 Stop Chopping Wrong! Learn The Truth...

Ditch the boring desserts! This Aussie twist is your new favourite. Plus, crispy chicken secrets.

AuthorAuthor

Sohan Judge & Isaac Peiris
March 22, 2025

Howdy friends 🤠 The weekend is here, and it’s time to put on a true crime doco and snack on some Cheesymite Pasta Chips (obviously).

This week we’re sharing a hot recipe for Doritos Fried Chicken...as if there isn’t a more weekend-coded dish! It’s seriously crispy, golden, cronchyyyyy and just damn delicious. If there’s a special someone you want to impress right now, this fried chicken really hits the spot. IMHO, there’s nothing like some ASMR on a first date to get the sparks flying.

Follow us on socials next week for an Aussie version of the now viral charcuterie chips! These are soooooo easy, so whether you’re a big cook or not, you’ve got to try them. We also have another DIY KFC Krusher recipe – can any of you guess the flavour?

Anyway friends, enjoy your Doritos fried chicken and I’ll catch you same time, same place, next week.

COAT YOUR FRIED CHICKEN IN DORITOS

INGREDIENTS ✍️

✨ Serves 6 ✨

  • 4 chicken breasts, sliced into 5cm pieces

  • 170g Doritos cheese supreme chips

  • 1 ¾ cups plain flour

  • 1 tsp salt

  • 1 tsp pepper

  • 600ml buttermilk

  • 1L vegetable oil

Optional:

  • ½ cup MasterFoods Smokey Chipotle No Rules Sauce

  • 2 tbsp chopped chives

TIP: To test if oil is ready for frying, place a wooden chopstick into the oil, and if small bubbles appear around it, it’s hot enough to fry. Alternatively, the oil should be 175 degrees celsius.

METHOD ✍️

  1. Add the chicken pieces to a large bowl, pour over the buttermilk, cover and refrigerate for two hours.

  2. Smash the Doritos into a crumb.

  3. In a large bowl, mix together the Doritos crumbs, flour, salt and pepper.

  4. Take a piece of chicken from the buttermilk, coat in the Doritos mixture and set aside. Repeat the process until all the chicken pieces are coated.

  5. Place a medium sized pot over medium-high heat and add the vegetable oil.

  6. Carefully add four pieces of chicken into the hot oil at a time, and fry for 8-12 minutes or until they are crispy, golden and cooked inside.

  7. Place the cooked chicken pieces onto a paper towel lined plate to allow the oil to drain.

  8. Serve the Doritos fried chicken on a serving plate alongside the MasterFoods Smokey Chipotle No Rules Sauce. Garnish with extra flakey salt and chopped chives if desired.

GIANT PASTA SHELLS

INGREDIENTS ✍️

  • 1 store bought rotisserie chicken

  • 1 bottle Masterfoods No Rules Chipotle Sauce

  • 15 giant pasta shells, cooked al dente

  • ¼ cup mozzarella, shredded

  • ¼ onion diced finely

TO GARNISH:

  • 1 sprig parsley, chopped

  • 1 tbsp everything eggs seasoning

METHOD ✍️

  1. Lay the rotisserie chicken on a chopping board, and using your hands, pull the meat off, ensuring to remove all the bones. Throw away the carcass then place all the chicken in a bowl.

  2. Using two forks, shred the chicken in the bowl until it’s reached a fine texture. Squeeze the bottle of Masterfoods No Rules Chipotle Sauce in the bowl, then stir to combine.

  3. Using a spoon, scoop out a portion of chicken big enough to fill one giant pasta shell. Gentle place it in, then press the chicken in to fill out the shell. Repeat until all shells have been filled.

  4. Squeeze the last of the Masterfoods No Rules Chipotle sauce in the base of a baking dish, then place the stuffed giant shells on top. Sprinkle some shredded mozzarella on top along with some diced onions.

  5. Place the tray in the oven at 180C for 20 minutes, until the cheese melts, then remove and garnish with parsley.

YOUR ULTIMATE GUIDE TO KITCHEN KNIVES

SECURE THE CHOPPING BOARD

For precision and to prevent any accidents, make sure to secure your chopping board. You can buy non-slip kitchen mats or chopping boards with grips at the bottom. If not, simply wet a paper towel and place it under the boards you already have, and voila!

KNOW WHICH EDGE IS BEST

Kitchen knives have plain, granton, or serrated edges. Granton knives have oval-shaped depressions in the side to prevent food from sticking. Serrated knives are great for delicate foods like bread or tomatoes, because they help avoid crushing.

MINCE VS. DICE VS. CHOP

Chopping means cutting into small pieces without much uniformity. Dicing, on the other hand, creates uniform cubes of equal size — small for soups, medium for chunky stews, and large for roasted vegetables. Mincing is simply an extra-fine dice.

USE CLAW GRIP FOR SAFETY

For optimal control, pinch the blade between your thumb and forefinger while wrapping the rest of your hand around the handle. Use your other hand to hold the food, keeping your knuckles ahead of your fingertips. Just rest your thumb and pinky on the cutting board.

SECURE THE CHOPPING BOARD

For precision and to prevent any accidents, make sure to secure your chopping board. You can buy non-slip kitchen mats or chopping boards with grips at the bottom. If not, simply wet a paper towel and place it under the boards you already have, and voila!

KNOW WHICH EDGE IS BEST

Kitchen knives have plain, granton, or serrated edges. Granton knives have oval-shaped depressions in the side to prevent food from sticking. Serrated knives are great for delicate foods like bread or tomatoes, because they help avoid crushing.

MINCE VS. DICE VS. CHOP

Chopping means cutting into small pieces without much uniformity. Dicing, on the other hand, creates uniform cubes of equal size — small for soups, medium for chunky stews, and large for roasted vegetables. Mincing is simply an extra-fine dice.

USE A ROCKING MOTION

To slice, skip the up-and-down motion! Instead, imagine the handle attached to a wheel. Do a rocking motion with the cut, going back and forth with the knife, keeping it in contact with the board always. It’s faster and way more precise.

HONING VS. SHARPENING

Honing straightens the knife’s blade, keeping it sharp, and needs to be done regularly (every 2-3 uses) to keep it in good condition. Sharpening removes metal to reshape the edge. You can use a whetstone, electric sharpener, or even let a pro handle it for you!

THE MOST AUSSIE ROCKY ROAD

INGREDIENTS ✍️

  • 1 bag marshmallows

  • 8 small cherry ripes, broken

  • 8 small caramello koalas, broken

  • 8 small crunchies, broken

  • 10 kingston biscuits, broken

  • 3 cups plain salted chips

  • 6 wagon wheel biscuits, broken

  • 500g dairy milk chocolate

  • 200g milky way white chocolate

  • 3 tbsp milo

METHOD ✍️

  1. Add the marshmallows, cherry ripes, caramello koalas, crunchies, kingstons, chips and wagon wheel biscuits to a large bowl.

  2. Add the dairy milk chocolate to another bowl, and melt in the microwave in 30 second bursts, stirring intermittently.

  3. Pour the chocolate over the chip combo, and mix to combine.

  4. Spoon mixture into a large lined tin and flatten.

  5. Melt the white chocolate and drizzle over. sprinkle over milo, then drizzle more white chocolate.

  6. Place into the fridge to set for two hours.

  7. Slice into bars and enjoy!