Refrigerate at least 1 hr for flavors to meld. Place chicken, legs up, on holder and place inside plastic oven roasting bag and chill overnight in an ice chest with a little ice. In a large bowl, combine cabbage, carrots, onions, cucumber, jalapenos and apple. In a small bowl, whisk together all dressing ingredients. Then, make the cream sauce To the pan, first oil and garlic add the chicken broth and simmer. Next, pan sear In a skillet with oil, pan sear the chicken about 5 mins per side until cooked through. Replace the paper towel on plate and drain the pieces. First, season your chicken Rub the chicken with Cajun seasoning, some salt, and pepper. 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. Maintain oil temp at 325 degrees (too hot and coating will be dark not hot enough will result in greasy, soggy crust). Flip pieces for even browning halfway through frying. 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. Place egg whites and bread crumbs in two separate shallow dishes or pie plates. Place ovenproof rack on top of rimmed cookie sheet spray both with cooking spray. Refrigerate at least 30 minutes, but no longer than 8 hours. Ingredients 2 large chicken breasts Salt & pepper to taste 1/4 teaspoon garlic powder 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no. Dredge chicken in flour again, lightly pressing to adhere bits. In large bowl, place chicken and buttermilk toss to coat. Marinate, covered, in refrigerator 2-3 hr or up to 8 hr. Using tongs, dip chicken into egg mixture, turning to coat. In a large bowl, combine 2 T Cajun seasoning, buttermilk, salt and sugar. 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. In another large bowl, combine flour and 2 T Cajun seasoning. 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 1/2 med cabbage), shreddedġ c carrots, shredded or cut into matchsticksġ lg cucumber peeled, seeded and finely sliced (approx. 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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