chicken
chicken
1.Clean and brine your chicken for 12 to 24hrs prior to cooking in:
* 6 cups of water
* 3 chicken bullion cubes
* 3 tbs garlic powder
* 3 tbs onion powder
* 2 tbs black pepper
* 2 tbs of your favorite Cajun seasoning
In a pot, bring two cups of water to a rolling boil, add the above ingredients and stir well. Turn off fire and set to the side and allow to cool to room temperature. Once cooled, place cleaned chicken in large Tupperware container, pour brine mix over the chicken, add the remaining 4 cups of water or add water until chicken is completely covered. Place in the refrigerator to marinate 12 to 24 hours. This will brine up to 10lbs of leg quarters cut up.
####SIKI####
2 In a large Tupperware bowl combine:
* 5 cups flour
* 2 tbs onion powder
* 2 tbs garlic powder
* 1 tbs black pepper
* 1 tbs paprika
* 1 to 1.5 tbs of your favorite Cajun seasoning.
Note: Taste seasoned flour and feel free to add more seasoning or flour to taste.
Remove chicken from brine a few pieces at a time and place directly in to seasoned flour. Coat chicken by pressing or squeezing the seasoned flour on to your chicken, turning over and repeat a few times on each side. Gently shake off excess flour and deep fry and enjoy.
When you are ready to fry, ( I recommend deep frying). Heat oil to 350° and fry chicken for 14 to 17 minutes.
To anyone who tries this recipe, feedback would be greatly appreciated.
Open Next To Continue Reading...
SHARE ON FACEBOOK
0 Comments