From Crook to Cook 

By Laila Barboza 

I love food and enjoy cooking in my free time. Who could you learn better from than the O.G. Snoop Dogg himself? When he came out with his first cookbook, From Crook to Cook, it was about time! From his alcoholic beverages such as Gin and Juice inspired by a song of his own, to Billionaires bacon, I think his cookbook is worth every penny. 

He includes all meals of the day and everything in between. A great mixture of breakfast, lunch, dinner, dessert, and even drinks and party foods! If you are looking to spice things up in the kitchen, this is the cookbook for you. 

Here is one of my favorite recipes 

This recipe might be a lot but it’s most definitely worth it and there are so many more where this came from! Be aware reading further will make your mouth start to water 

Breakfast: Chicken & Waffles 


For the Brine

⅓ cup [65 g] granulated sugar

⅓ cup [55 g] kosher salt

1 bay leaf

1 tsp red pepper flakes

Peel 1 orange

For the Chicken

Brine recipe

3 ½ lb [1.6 kg] whole chicken, cut into 10 pieces (2 wings, 2 legs, 2 breasts cut crosswise, 2 thighs)

3 cups [420 g] all-purpose flour

¾ cup [105 g] yellow cornmeal

4 tsp cayenne pepper

¾ tsp baking powder

4 tsp cracked black pepper

3 tsp salt, plus more for seasoning

2 cups [480 ml] buttermilk

1 quart [960 ml] canola oil

For the Waffles

1 ¾ cup [245 g] all-purpose flour

¼ cup [50 g] granulated sugar

3 TBSP yellow cornmeal

½ tsp baking powder

2 large eggs

2 cups [480 ml] buttermilk

1 tsp pure vanilla extract

8 TBSP [1 stick, or 110 g] unsalted butter, melted, plus more for serving

maple syrup, for serving


To Brine the Chicken

Fill a large pot with 5 cups [1.2 L] of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from the heat and let cool.

Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10-12 hours and up to 24 hours.

Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.

To Batter the Chicken

In a large bowl, stir together the flour, cornmeal, cayenne pepper, baking powder, black pepper, and salt until combined.

Transfer to a large shallow dish. (We used a bowl.) Place another large shallow dish next to the flour mixture ( we used a bowl) and add the buttermilk to it.

Place a wire rack or pan next to the dishes; this will be where you set your battered chicken.

Take a piece of chicken and submerge it in the buttermilk. Lift and let excess drip back into the dish. Roll the chicken in the flour mixture, coating it completely.

Place the battered chicken on the wire rack or pan and repeat with the remaining chicken.

Let the chicken dry for 20-30 minutes before frying.

To Fry the Chicken

In a large Dutch oven over medium heat, heat the canola oil to 350 degrees F [180 degrees C ]. Set a wire rack over a plate or line a pan with brown paper and set aside.

Working in batches beginning with the drumsticks, carefully add the chicken to the hot oil, careful not to crowd the chicken (we did two pieces at a time) otherwise it’ll become greasy. Once the chicken is added, the oil’s temperature will drop between 300 degrees F to 320 degrees F [150 degrees C to 160 degrees C ]. Watch and adjust the heat to maintain a consistent 350 degrees F [180 degrees C ] temperature.

Fry the drumsticks for about 15 minutes, or until golden. Once the chicken is done, remove each piece with tongs and transfer it to the prepared rack or pan to drain. Sprinkle generously with salt.

Fry the breasts and thighs for about 10 minutes, or until golden. If the chicken is getting too dark, lower the heat. When done, transfer to the rack or pan. Sprinkle generously with salt.

Fry the wings for about 8 minutes, or until golden. Once the chicken is done, remove each piece with tongs and transfer it to the prepared rack or pan to drain. Sprinkle generously with salt.

Let the chicken rest for at least 10 minutes before serving.

To Make the Waffles

Preheat a waffle maker to 350 degrees F [180 degrees C ].

In a large bowl, stir together the flour, sugar, cornmeal, and baking soda until combined. In another bowl, beat the eggs and add the buttermilk, vanilla, and melted butter. Gradually add the dry mixture to the wet until incorporated (the batter will be lumpy).

Following the manufacturer’s instructions, pour the batter into the waffles maker and cook the waffles until golden brown.

Top each waffle with a large pat of butter. Add your favorite piece of fried chicken and pour on plenty of maple syrup.