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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Deep-fried chicken and a Cajun rice pilaf
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Tuesday 17th July 2007 20:26:33 UTC (over 10 years ago)
Deep-fried chicken and a Cajun rice pilaf

1 frying chicken, 3 1/2 lbs, de-boned 
buttermilk, to cover chicken
Cajun rice pilaf (recipe follows)
salt
pepper
ground cayenne pepper
flour
peanut oil or lard for deep-fat frying
cheddar cheese, shredded


Cut the chicken into 8 pieces, save the
wings, and remove the bones from the 
remaining 6 pieces. Place the deboned 
chicken pieces into a gallon-sized 
zip-lock bag. Cover the pieces with 
buttermilk. Marinate the chicken in the 
refrigerator overnight. Turn the bag 
over periodically.


Prepare the pilaf before deep-frying the
chicken.

Cajun rice pilaf:
2 - 3 strips of smokey bacon, diced
1/2 large onion, sliced or diced
2/3 cup medium-grain, white rice
1 1/3 cup or water
4 - 5 canned tomatoes, quartered or chopped
2 cloves garlic, smashed
1/2 Tsp ground cayenne pepper
1/2 Tsp dried thyme or a handful of chopped, fresh parsely
salt
pepper

Heat up a Dutch oven over a medium-low flame. Render
the bacon in a small amount of peanut oil. When the
bacon is rendered and golden, remove it with a
slotted-spoon and reserve. Throw the onions in and fry
until they are translucent. Add the rice and saute it
until the grains becomes opaque. Throw in the tomatoes,
water, garlic, cayenne, reserved bacon, thyme, and salt
and pepper to taste. Stir once. Bring the contents of
the pan to a boil, cover the pan, and reduce the flame
to the lowest setting. After 20 minutes, cut off the
heat. Allow the rice to rest at least 10 minutes
before serving.


Heat up a deep-fat fryer with peanut oil or lard as the
frying medium. The oil should be about 365 degrees F.

Shake off the excess buttermilk from the chicken pieces.
Season the chicken aggressively with salt, pepper, and
ground cayenne pepper. Roll the chicken, on all sides,
in the flour. Carefully, slide the chicken into the deep-fat.
Fry the white meat for about 5 minutes; fry the dark meat
for about 8 minutes. Turn the chicken peiodically. Drain
the chicken pieces on a rack, placed over paper towels.
Season the sizzling chicken with salt and cayenne pepper.

Turn the rice out onto a large serving platter. Sprinkle
a thin layer of shredded cheddar cheese over the rice.
Arrange the chicken over the cheesy rice. Serve.
 
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