Recipe

Fried Chicken Marinated In Ground Hot Pepper Vinegar Recipe

	Choclytcandy / All my dishes 11 months ago The Prudhomme Family Cookbook by the eleven Prudhomme brothers and sister and Chef Paul Prudhomme Prep:1440m Cook:65m Servings:8	Choclytcand
	fried chicken

Does this look good? Yeah! / Nope

Fans

txbackyard

notyourmom

fab44me

minitindel

Ingredients

Seasoning Mix:

1 tbs salt

2 tsp sweet paprika

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp gumbo file (file powder)

1 tsp dried thyme leaves

1/2 tsp dried sweet basil leaves

1/4 tsp white pepper

1/4 tsp ground red pepper

1/4 tsp black pepper

Other Ingredients:

2 (2 1/2-3 lb fryers) each cut up into 8 pieces

1 pint Ground Hot Pepper Vinegar (see posted recipe on my page)

Vegetable oil

3 cups all-purpose flour

2 cups milk

2 eggs, beaten

Directions

Combine the seasoning mix ingredients thoroughly in a small bowl.

Remove excess fat from the chicken pieces and place chicken in a very large bowl. Sprinkle pieces lightly and evenly on both sides with a total of 1 tablespoon with 1 teaspoon of seasoning mix, patting it in with your hands and coating all the pieces. (Reserve the remaining mix to finish the dish.)

Pour the pepper vinegar over the chicken working it in with your hands and making sure all the pieces have some ground peppers on them.

Cover and refrigerate for 24 hours, turning chicken pieces over and stirring mixture at least 4 times so that all pieces soak in the liquid for several hours and the ground peppers are redistributed. This is important to ensure that the chicken will be evenly seasoned. Keep refrigerated until just before ready to fry.

In a very large skillet or deep fryer, heat oil 3/4 inch deep over high heat to 360 degrees about 10 minutes.

Meanwhile, in a pan (cake and loaf pans work well), thoroughly combine the flour with the remaining 2 tablespoons plus 3/4 teaspoon seasoning mix.

In a large bowl, beat together the milk, and eggs until well blended.

Remove chicken from the refrigerator. Dredge and fry chicken pieces in batches. Just before dredging each batch, check to see if the ground peppers are clumped together; if so rub pieces to distribute peppers evenly. Dredge the chicken (let juice drip off first, but leave bits of ground pepper on) in the seasoned flour, coating thoroughly. Shake off excess flour, drop the pieces, a few at a time, into the milk mixture and let soak a couple of minutes.

Drain each piece well, then dredge again in the flour and shake off excess flour. Carefully slide each piece of chicken into the hot oil.

Fry until dark golden brown on both sides and meat is cooked, 6-8 minutes per side. (Fry equal-size pieces together and the skin side down first. Maintain temperature as close to 360 degrees as possible.)

Let chicken sit uncovered at room temperature for 1 hour before serving. Note: the chicken is at its best about an hour after it's fried.

Recent Gawkers