SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–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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Filed in Cajun Recipes on Sunday, October 18, 2009 · 1 tablespoon, 2 eggs, America, black pepper, boneless chicken breasts, bowl, CHICKEN, egg mixture, flour, Milk, mix, oil, onion, onion powder, Paul Prudhomme, pepper, Place, place chicken, powder, Preparation, sage, Salt, salt 2, seasoning mix, shallow bowl, southern fried chicken, teaspoon, teaspoon garlic powder, teaspoon thyme, thyme, white pepper · Comments Off

Red Beans and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper
Cooked Rice

Boil pork 5 minutes to get rid of salt. Put pork in second water (hot)
and add beans, water, should be one-half inch above beans. Add
immediately, one bell pepper, one chopped onion, celery, garlic, Italian
seasoning and whole hot pepper. Cook slowly two to three hours, until
gravy is thick and beans tender — just before dishing out add a pinch of
italian seasoning again. Salt to taste and serve with rice. From “Talk
About Good” contributed by Mrs. Charles Barras, Jr.

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Filed in Cajun Recipes on Friday, October 16, 2009 · Beans, beans and rice, beans and rice recipe, bell, bell pepper, celery, chopped onion, cloves garlic, hot pepper, italian seasoning, measure ingredient, Mrs. Charles Barras, onion, pepper, Pork, pound, pound salt, Preparation, preparation time, Recipe, Red, red beans and rice, red beans and rice recipe, red kidney beans, Rice, Salt, salt pork, second water, Serving, Size, water · Comments Off