Subject: Deep-fried chicken and a Cajun rice pilaf
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.