![]() ![]() Refrigerate at least 1 hr for flavors to meld. In a large bowl, combine cabbage, carrots, onions, cucumber, jalapenos and apple. 1 cup all-purpose flour 3 tablespoons Tony Chacheres salt-free cajun spice 1 teaspoon coarse grind black pepper 1 whole fryer chicken, cut up backbone. In a small bowl, whisk together all dressing ingredients. Replace the paper towel on plate and drain the pieces. ![]() Make sure your oil is at 365 degrees before frying the chicken. As a bonus, a baking dish is easier to fit in the fridge. Chicken should reach 165 degrees when checked with a cooking thermometer.ĭrain chicken on paper towel-lined plate and transfer to a wire rack on a sheet pan and keep warm in oven while frying remaining pieces.īring oil to 350 degrees and repeat frying process. Recipe Shopping List 500 g chicken drumlettes 1 tablespoon oil 1 teaspoon Cajun seasoning mix 2 corn cobs, husks and silks removed Olive oil spray Salt. To make sure the chicken is evenly coated, I recommend using a baking dish for the marinade and a large bowl for the breading. Maintain oil temp at 325 degrees (too hot and coating will be dark not hot enough will result in greasy, soggy crust). These black-eyed peas are cooked in chicken broth with a dash of hot sauce, some Cajun seasoning, and bay leaves. They’re usually pretty cheap and are so easy to season. Flip pieces for even browning halfway through frying. Beans and peas are a fantastic way to add some extra nutrients to your meal. 2 1/2″ deep, checking with fryer thermometer.įry half of chicken pieces until deep golden brown, approx. ![]() In 8-qt heavy pot or Dutch oven, heat oil to 350 degrees, approx. Dredge chicken in flour again, lightly pressing to adhere bits. Using tongs, dip chicken into egg mixture, turning to coat. Then stir in egg, baking powder and baking soda into remaining buttermilk marinade mixture will bubble and foam. Shake off excess and place pieces on large plate.ĭrip 3 T marinade into flour and mix with a fork to create small bits of dough. Coat chicken a few pieces at a time in flour mixture. Remove chicken, shake off excess liquid, reserving marinade. Remove the chicken from the bag, shake off the excess, and carefully add to the oil. In another large bowl, combine flour and 2 T Cajun seasoning. Marinate, covered, in refrigerator 2-3 hr or up to 8 hr. In a large bowl, combine 2 T Cajun seasoning, buttermilk, salt and sugar. 1 1/2 c)ġ c red tart apple, such as Braeburn or Pink Lady, cut into thin matchsticksġ t ea onion powder, Worcestershire and minced garlic Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together. 1/2 med cabbage), shreddedġ c carrots, shredded or cut into matchsticksġ lg cucumber peeled, seeded and finely sliced (approx. Rinse and pat dry chicken pieces with a paper towel. 3 1/2 lb), cut up, breasts halvedġ2 c peanut or canola oil for deep fryingĤ c green cabbage (approx. 2 t ea black pepper, onion powder and cayenneġ t ea red pepper flakes and ground bay leafġ whole chicken (approx. ![]()
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