12 Chicken Recipes, a Fundraising Pancake Party, and Deep, Searing Pain; The Alt-Weekly, Issue No. 13, Saturday, January 31, 2026 (Patreon)

Notes, News, and Nerdiness from JKLA World HQ

Pancakes for Peace

First things first: we’re all aware of the situation right now, and the difficult place it’s putting many of us in. Most people just want to go about their lives—to do their jobs, spend time with the people they love, and live without the specter of state-sponsored violence hanging over their communities. We’re well past that point. And if you’re anything like me, you may be wondering what you, as a single individual, can actually do.

Here’s one suggestion: show up for your community.

If you're in Seattle, one easy way is to come to the Pancakes for Peace fundraise that my friend Renee Erickson is hosting tomorrow (Sunday, February 1st) at Lioness in Phinney Ridge from 10AM to 2PM. There will be lots of family- and community-friendly fun, including pancakes, coffee, a book signing hosted by The Book Larder, and live music provided by my partner Tessa Lark. The profits are going towards Minneapolis' Central Area Neighborhood Development Organization (CANDO), a grassroots organizaiton committed to building real, durable community power in south Minneapolis through food justice, anti-racist organizing, and resident-led civic action. I'll be there from 12:30 to 2, flipping pancakes, signing books, and getting to know my neighbors.

If you’re in Seattle, one easy way to do that is to come to Pancakes for Peace, a fundraiser my friend Renee Erickson is hosting tomorrow at Lioness in Phinney Ridge, from 10am to 2pm. It’s a family- and community-friendly event with pancakes, coffee, drinks, a book signing hosted by The Book Larder, and live music from my partner Tessa Lark.

All profits will go to Minneapolis' Central Area Neighborhood Development Organization (CANDO), a grassroots organization building real, durable community power in south Minneapolis through food justice, anti-racist organizing, and resident-led civic action. I’ll be there from 12:30 to 2, flipping pancakes, signing books, and getting to know my neighbors.

Whether you’re in Seattle or not, you can do this wherever you are. Spend your time and money intentionally, close to home. Become a regular somewhere. Volunteer for something unglamorous. Create reasons to see the same people again and make room for new faces—invite someone in, bring a friend, pull up an extra chair. Weekly meals, standing jam sessions, game nights, or monthly gatherings all work. In a city where we’re often friendly and supportive on the surface, there’s real value in choosing follow-through and hospitality, even when it feels a little uncomfortable at first.

I hope to see you at the pancake party.

Some V. H. C. (Very Hot Chicken)

Of all the organs and openings in my body, my mouth is the one that gets me in the most trouble. Not in the way that, say, Mouth's mouth (Corey Feldman's character in The Goonies) gets him into trouble. His issue is what comes out from between his lips. Mine is usually caused by what goes in.

The most pain I’ve ever experienced was when I had kidney stones a few years back. I remember sitting doubled over in the back of a car, my insides churning, convinced I might vomit from the pain. The moment I stumbled through the emergency room doors, the triage nurse took one look at me and said, “Kidney stones. Come with me.” She’d clearly seen that pain before.

The second most pain I’ve ever been in was a few days ago, when I revisited Triangle Spirits as part of a small hot fried chicken crawl I’ve been doing around Seattle.

I’d already been there once the week before and loved how crisp and well-seasoned the chicken was. I ordered the Reaper Hot level, which my server, Derek, described as “Nashville hot.” When someone tells me fried chicken is Nashville hot, I expect serious heat. The chicken at Bolton's Chicken & Fish in Nashville is still among the spiciest things I’ve ever eaten, anywhere in the world.

So it didn’t sit right with me when Triangle’s “hot” turned out to be barely hotter than standard Popeyes.

In fact, it bothered me enough that I went back the following week.

Derek quickly realized we’d miscommunicated. I’d been served “Seattle hot.” Ah. He warned me gravely that the hottest level was not for the faint of heart or the constitutionally delicate, and suggested I order a single slider before committing to a full basket. I did, and I was very glad for it.

He wasn’t kidding.

The chicken arrived at the table a deep red, the color of dried blood. Warm aromas of roasted chiles wafted toward my nose as I lifted it with my fork—I’d been advised not to touch it with my hands. The first bite was crisp and deeply flavorful: raisiny dried chiles, a touch of smoke, a hint of sweetness, coating juicy, tender meat.

Then the heat hit.

Not just heat, but searing, debilitating pain. The kind you feel not only in your mouth but throughout your entire body. I could almost visualize a glowing red ember moving beneath my skin as the chicken made its way down my throat. I did my best to hold it together while the very kind owner (also named Kenji!) stopped by to check on me and offer a refill.

If the Seattle Hot didn’t sit right with me, I definitely didn’t sit right with the Reaper hot.

The hours that followed were rough. I spent them in intense discomfort as my internal organs seemed to rearrange themselves in an effort to escape the lava-like burn. I subsisted on milk and Pepto-Bismol, consumed from the relative safety of a warm bath. There were, shall we say, other symptoms as well. If the human body is essentially one long tube, then what goes in one end must eventually exit the other—and it was no less painful on the way out.

Was it delicious? Yes.

Was it worth it? I’m honestly not sure.

If you’ve watched my videos, you’ll know I never have the patience to wait for food to cool before putting it in my mouth.

Apparently, that impatience extends well beyond temperature.

In any case, the two finest hot chickens I've had in Seattle so far are from Triangle Spirits (though I'll stick with Seattle Hot from now on), and from Sisters and Brothers.

Speaking of chicken let's get to this week's recipe roundup.

Chicken: It’s a classic for a reason.

Chicken is versatile—in both flavor and in portion sizes. You can whip some up just for yourself or roast a whole bird to share with family and friends. Plus, this time of year when energy reserves are low and you need leftovers to be plentiful, it can be a great choice. So today, let’s talk about some roasty toasty chicken recipes.

Roasted:

If you know me, you know I love a good spatchcock. I’ve written about it extensively—because really, it makes a difference in achieving perfectly roasted breast and leg meat. Follow my guide over on Serious Eats to try it yourself. 

And if you’re ready to take the flavor up a notch, follow this mayo-slathered variety. (Why mayo? It helps adhere seasonings onto the skin while simultaneously browning and crisping it up, with some help of the Maillard reaction.)

But if you’re a sucker for a classic roast chicken, I can’t blame you. This is my take on the ideal roast chicken sans spatchcock.

And this simple sheet pan dinner delivers on roasted flavors and allows you to cook your veg at the same time for a well-rounded meal. 

Braised or pan-seared: 

Crispy skin and tender meat do not have to be mutually exclusive, and my braising technique makes sure of it. Try it yourself in this recipe for braised chicken with carrots, tomatoes, and kale.

I use the same approach in this recipe, Crispy Braised Chicken with Cabbage and Bacon, and this Crispy Braised Chicken with White Beans and Chile Verde recipe over on Serious Eats.

For something punchy and flavor-packed, try chicken scarpariello. This Italian-American dish braises chicken with sausage and peppers in a sweet and sour sauce.

Pan-seared dishes bring all the flavor, all in the pan. And chicken breasts with pan sauce, like this, can be a good way to use up loose odds and ends from your fridge. 

You can also approach pan-seared chicken with a bit more direction, like this chicken with vegetables and dijon jus or this chicken breast with white wine and fine herbs pan sauce.

And something for the Seahawks:

While we’ve focused on roasted, braised and pan-seared dishes today, with the Seahawks appearing in the upcoming Super Bowl, I would feel remiss if I didn’t mention these extra-crispy baked buffalo wings. This is an updated version of my 2010 recipe—now even crispier and juicier. Go Hawks! (Or if my dad is readin: Go Patriots!)

Thank You!

Thank you again for joining me as a Frienji of Kenji here on Patreon. I want my content here to serve you and your needs in the kitchen. Comment down below what recipes, techniques, or topics you’d like to see me cover!