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
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
Red Beans & Rice
Recipe By : Larry
Serving Size : 6 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Red beans, dried
1 pound ham hocks — smoked
1 each Bay leaf
1 each onion — peeled
1 teaspoon Salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon Oregano
1 teaspoon Pepper
3 cups Rice — cooked
Place beans, ham hocks, bay leaf and onion in a large pat and add enough
water to cover. Bring to a boil. Reduce heat to keep mixture at a slow
boil.
Cook until beans are very tender and liquid is the consistency of gravy, 3
to 4 hours .. adding more water if/ as needed to maintain
desired consistency. Discard bay leaf and onion. Remove ham hocks; when
cool enough to handle, carve out meat, dice and return meat to pot. Add
salt, chili powder, cumin, garlic powder, oregano and pepper. Simmer 30
minutes.
To serve spoon over cooked rice.
– - – - – - – - – - – - – - – - – -
NOTES : 1 cup beans = 1/2 pound
Works very well with Pinto beans also.
If you enjoyed this post, make sure you subscribe to my RSS feed!
