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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SMOKED CHICKEN AND PEPPERONI GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder — (optional)
2 cups Onion
2 cups Green pepper
2 cups Celery — meats:
2 Smoked chicken breasts.
12 Inches pepperoni. — broth:
6 cups Chicken broth
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as
presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4 minutes,
stirring constantly. Then add the rest of the vegetables and cook for
about 5 minutes more on medium heat, stirring frequently. Then add spice
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add
the broth and the pepperoni slices. Turn heat down to medium low and
simmer for at least 1/2 hour or until vegetables are tender and flavors
are merged. About 5 minutes before serving, add the chunks of chicken
breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
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