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Beau Nate's Whole Fried Chickens

Ingredients: Directions: Note* DO NOT PUT FROZEN BIRDS DIRECTLY IN FRIAR. If you have to ask why, pls get assistance before trying this at home. Heat 4 gallons of Peanut oil to 325 degrees. (Too hot and they'll burn easily. Too cold and they will take on too much grease and taste heavy) Remove all material from body cavity> Drop Chickens 2 at a time into Peanut oil. Allow first pair to cook approx 3min per pound (ex: if two 5lb birds, then cook for 30min). Additional chickens (2nd pair, 3rd pair) will each take slightly longer to cook. Birds are done when the meat at its thickest point in the breast is 165 degrees or warmer. Option 1: The night before, dry rub mass quantities of Zatarains, or Tony Cacheres Cajun Seasoning all over (outside, and inside the cavity) of the bird. Alot of this will wash off as soon as it hits the peanut oil, so use a bunch. Option 2: Immediately before cooking, acquire a large hypodermic needle (available at propane or grilling or sporting goods stores just for this purpose) and inject a mixture of garlic, melted butter and peppers just under the surface of the muscle tissue allllllll over the bird. Again, you really can't use too much, so don't be afraid to get a little crazy with it. Serve with Onion Rings, Hush Puppies, and Cold Beer.
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On waxed paper, mix Cynthia jubera's fried green tomatoes In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in mixture. Press slices firmly into the corn meal mixture to make a good coating. Add oil to heavy skillet until depth is 1/4 inch. Heat oil over m Oven-fried corn flake chicken * Crush but do not pulverize the corn flakes. Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mix Stir fried island chicken/peanut garlic sauce Put the peanut butter into a blender,and add the fish sauce and stock.Blend well.Add the garlic and curry paste,and blend until smooth. In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and stir fry a few seconds.Add the chic Chicken fried steak ( kathy pitts ) Begin with a good-sized hunk of round steak, the steak should be at least 1/2 inch thick. Cut the steak into serving-sized pieces. Now the fun begins. I use a method of tenderizing the meat passed on to me by my father, who made great CFS -- first, scor Cajun fried chicken Mix all the DRENCH ingredients together in a large mixing bowl. Then sift all the DREDGE ingredients together over a large, flat bottomed pan. Pour the oil into a deep 12 inch frying pan and heat over medium high. Oil should be 375 degrees. Rinse chicken Roasted garlic teriyaki fried rice with chicken Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked. Add egg; cook, stirring gently, until firm. Stir in rice and cook until hea Pan fried potatoes Peel the potatoes and slice thinly. Spread out on paper towels to let dry. Combine the paprika, salt and pepper. In a large bowl, combine potatoes, onion and the paprika mixture and toss well to coat with the mixture. In large, heav Slow -cooked chicken fried chops Combine flour, salt, mustard and garlic powder in a bowl or plastic bag; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until Stir-fried celery Separate celery into stalks. If stalks are stringy, lightly peel with vegetable peeler. Cut stalks into 2-inch lengths; cut lengthwise into 1/4-inch thick sticks. Heat oil in a large nonstick skillet over medium-high heat. Add green onion, garli Warm springs fried bread Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with Humus and fried eggplant 1. Soak the Chickpeas overnight 2. Peel the Eggplant and slice it. Sprinkle Salt over it and put aside for several hours. 3. Drain the Chickpeas. Drain the liquids from the Eggplant and fry in a pan till golden. fry the onions till golden. 4. Mix the Chic Fried tomatoes Heat oil in large skillet over medium-high heat. Fry tomatoes, pressing lightly into oil and turning once. Sprinkle with dillweed, tumeric, salt and pepper. When tomatoes are lightly browned on each side and skin begins to crack, transfer to he