New Orleans Style Crystal Fried Chicken

Instructions

New Orleans Style Crystal Fried Chicken

WHAT YOU NEED

Crystal Hot Sauce Brine

1 ½ quarts water

1/3 cup sugar

4 tablespoons Crystal Worcestershire sauce

3 tablespoons Crystal hot sauce

2 tablespoons kosher salt

1 tablespoon garlic powder

1 whole organic chicken cut into 8 pieces

Creole Chicken Seasoning

3 tablespoons black pepper

2 tablespoons dried oregano

2 tablespoons garlic powder

3 teaspoons onion powder

2 teaspoons cayenne pepper

2 teaspoons white pepper

2 teaspoons celery salt

2 cups all-purpose flour, unbleached

3 quarts peanut oil, for frying

WHAT TO DO

For Hot Sauce Brine: Whisk together water, sugar, Worcestershire, hot sauce, salt and garlic powder in large bowl until sugar and salt dissolve. Add chicken and refrigerate, covered, for 3 to 5 hours.

For Creole Seasoning: Mix black pepper, oregano, garlic powder, onion powder, cayenne, white pepper and celery salt in a large bowl. Save 3 tablespoons of creole seasonings for flour mixture. Add flour to bowl with remaining spice mixture and stir to combine.

For Fried Chicken:

1. Remove chicken from the refrigerator and pour off brine. Season with 3 tablespoons of creole spice mix.

2. Dredge chicken into flour mixture. Shake off excess flour and set aside.

3. Heat peanut oil in a large Dutch oven over medium-high heat to 350 degrees. Place half of the chicken into hot oil and fry until golden brown, turning occasionally. Repeat the process for the second half.

4. Transfer chicken to a clean wire rack to drain off excess oil. Cool slightly and serve with your favorite side dishes.

 

Roasted Cauliflower Mash

WHAT YOU NEED

2-3 medium baking potatoes, peeled and cubed

1 ½ cups cauliflower florets

3 tablespoons extra virgin olive oil

½ cup warm 2% low fat milk

2 tablespoons unsalted butter

2 tablespoons fresh chives, chopped

½ teaspoon salt

¼ teaspoon black pepper

WHAT TO DO

1.    Boil potatoes 15 minutes or until fork tender, drain and mash.

2.    Coat cauliflower florets with olive oil and roast in the oven at 400° for 15 minutes or until tender.

3.    Remove cauliflower from oven, fold into potatoes and fork mash. Add milk, butter and chives to potatoes, stir well.

4.    Season with salt and pepper.

Ingredients
  • 1 ½ quarts water
  • 1/3 cup sugar
  • 4 tablespoons Crystal Worcestershire sauce
  • 3 tablespoons Crystal hot sauce
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 whole organic chicken cut into 8 pieces
  • 3 tablespoons black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 3 teaspoons onion powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons white pepper
  • 2 teaspoons celery salt
  • 2 cups all-purpose flour, unbleached
  • 3 quarts peanut oil, for frying
  • 2-3 medium baking potatoes, peeled and cubed
  • 1 ½ cups cauliflower florets
  • 3 tablespoons extra virgin olive oil
  • ½ cup warm 2% low fat milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh chives, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

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