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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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 well and pat dry. Dip the pieces in the Drench. Remove
and roll individually in the dredge mixture, making sure to coat well.
Place the chicken in the heated oil and fry until golden brown, about
15 minutes on first side. Turn and fry the other side about 10
minutes. Make sure the chicken is thoroughly cooked. If you are
frying more than one chicken, just add more oil as needed and let it
heat through before adding more chicken.
Justin Wilson's Homegrown Louisiana Cooking == Courtesy of Dale
&
Gail
Shipp, Columbia Md. ==
| Ingredients:
32 Tablespoon(s) dry white wine
1 large egg, beaten
-1
4 Cup(s) all purpose flour
1 Teaspoon(s) onion powder
1/2 Teaspoon(s) ground cayenne pepper or
1 large 3 - 4 pound chicken, cut
1 Cup(s) oil or enough to fill the |
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