CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time) (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration) FRY for 10 minutes RAISE frying temperature to 375☏ CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315☏ for each new batch).Cajun Blackening Seasoning in a brown paper sack and shake to blend well. ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening) PLACE deep-fryer basket into place in deep-fryer PREHEAT fryer to 315☏ (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315☏, using a standard deep-fryer thermometer to gauge). Combine flour, salt, black pepper, and 1 tsp.REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING) ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.REMOVE chicken from the marinating dish using tong (1) DIP chicken into the BATTER until evenly coated (2) COAT the chicken well in the DREDGING flour PLACE chicken onto the rack over baking sheet.PLACE a cooling rack over a baking sheet and set aside.ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.one and a half tablespoons of ground paprika. BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning WHISK mixture in bowl vigorously until smooth. one tablespoon of hot sauce (whatever you prefer) three to four garlic bulbs, crushed.Return the skillet to the heat and cook until the gravy is slightly. Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. MEASURE the all of the SEASONING ingredients into a resealable plastic container SEAL container and shake well to blend FUNNEL mixture into an empty, clean salt shaker SPRINKLE the SEASONING evenly and generously on every side of marinated chicken RUB mixture well into chicken ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed. Remove all but 3 tablespoons of the fat from the skillet.If you allow the breading to sit on the chicken for too long, you might get soggy breading or breading that doesn’t stick to the. RINSE chicken pieces and blot PLACE chicken into a 9 x 13 baking dish COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken. Bread your chicken by first dipping in an egg-milk wash then dipping in the secret spice blend mixed with two cups of flour.
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