SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cajun
Amount Measure Ingredient — Preparation Method
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—–SEASONING MIX—–
1 tablespoon + 1 tsp salt
2 teaspoons Onion powder
1 1/2 teaspoons Black pepper
1 1/2 teaspoons Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
1/2 teaspoon Garlic powder
—–INGREDIENTS—–
18 Boneless chicken breasts — skinned
2 cups Flour
2 Eggs
2 cups Milk
3 cups Vegetable oil
In a small bowl, combine salt, onion powder, black pepper, sage, white
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning
ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic
bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs
and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme’s Seasoned America
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New Orleans Black Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Breads
Muffins
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Hot water
1/2 cup Molasses
1/4 cup Milk
2 cups Whole wheat flour
1 cup All-purpose flour
3/4 cup Sugar
3 tablespoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 cups Chopped dry roasted pecans
In a medium-size bowl combine the hot water and molasses, stirring until
well blended. Stir in the milk until blended. In a large bowl sift
together the flours, sugar, baking powder, baking soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the dry
ingredients just until flour is thoroughly incorporated; do not over mix.
Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to
about 1 hour. Remove from pan immediately and serve while hot. From Paul
Prudhomme’s Louisiana Kitchen
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