![]() This is more of a main dish, but I just had to include it. Directions When ready to cook the chicken, heat 3-4 inches of oil in a Dutch oven making sure not to fill beyond 2-3 inches from the top for safety. In a separate plate, combine the flour, Panko crumbs, Cajun seasoning, seasoned salt. Just be sure to toss the veggies at the end, so the spice doesn’t burn during cooking. The skin should be medium brown and crispy at this point too. Instructions Mix together buttermilk, hot sauce, and egg in a bowl. Some ovens are temperamental, so always use a thermometer to make sure you cook poultry to a minimum of 165 degrees, for bone-in chicken 170 degrees is the perfect target. Using a good quality olive oil spray, lightly coat the surface of the chicken skin, this will aid in crisping. Lightly sprinkle more of the Creole seasoning on the skin just to add a little more flavor and color. Place on wire rack skin side up and allow to sit for about 15 minutes to help the skin dry out a bit. Carefully drain the chicken thighs in a colander and shake to remove excess buttermilk hot sauce marinade. Spray with cooking spray to prevent sticking. Take a sheet pan or baking sheet and place a wire rack on top. ![]() kosher salt, divided 1 1/2 teaspoons black pepper, divided 1 (4- to 5-lb.) whole chicken, cut into pieces 2 cups (about 8 1/2 oz. Place in the refrigerator and allow to marinate for a minimum of 12 hours, preferably overnight. 1 quart whole buttermilk 1 1/2 tablespoons hot sauce 1 tablespoon plus 1 tsp. Add a dollop of the remaining mayo for dipping and serve with any remaining lemon wedges for squeezing over. It is hot enough when a drop of water sizzles (dances) in the hot fat. Massage the bag for a minute to make sure the marination gets thoroughly coated and mixed around the chicken. Divide the shortening and butter between two 9 inch thick aluminum or cast iron skillets and place over moderate heat until melted. Carefully squeeze out the excess air and seal tightly. Place inside a gallon size Ziploc bag and then add in the 8 chicken thighs. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. In a small bowl, combine the buttermilk, hot sauce, and 1 tbs of the seasoning. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.1 tbs Tony Chachere’s Creole Spice, plus extra for sprinkling on top.Chef Amy Alarcon, Popeyes' Head of Culinary Innovation Popeyes Louisiana Kitchen
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