Tuesday, January 29, 2008

Spicy Fried Chicken

2 T powdered chicken bouillon
2 t Tabasco sauce
½ t leaf thyme
2 T Cajun seasoning
2 T ground cayenne pepper
2 T Accent or MSG
2 T onion powder
1 T garlic powder
1 T Lawry's seasoned salt
1 t white pepper
1 quart of water

Mix All Ingredients Together, Place Cut Chicken Pieces in Brine In A Air Tight Container, Store In The Coldest Area Of Your Refrigerator For 24 Hours!!

2 1/2 cups of all purpose flour
1 t black pepper
1 T Accent
1 t garlic powder
Kosher Salt To Taste

Cooking Instructions:
After 24hrs. drain the brine off the chicken.
(Do not pat dry)
Drench chicken in flour, shake off excess, place on a plate then set in the refrigerator for 20 minutes.
Remove chicken after 20 minutes; recoat the chicken in seasoned flour and shake off excess.
Add chicken to a 330 degree deep fryer for 17 minutes or until chicken reaches an internal temperature of 180 degrees.
Once chicken is done place on a rack or on paper towel to drain.

No comments: