Fried Chicken

Fried Chicken

6 chicken thighs, bone in, skin on

6 chicken drumsticks, bone in, skin on 

1 1/ cups buttermilk 

1 1/2 cups water 

1 tbsp Louisiana hot sauce

1 tbsp soy sauce 

1 tsp Worcestershire sauce 

1/2 tsp garlic powder 

1 cup flour

1 tsp onion powder 

1 tsp salt 

1/2 tsp pepper

1/2 tsp baking powder 

1/2 tsp cayenne pepper

1/2 tsp poultry seasoning 

1 tsp season salt 

3 cups cooking oil, approximately 

Place chicken in a large resealable freezer bag. 

Combine next 6 ingrediants in a bowl. Pour over chicken, seal bag and turn until coated. Let stand in fridge for 12 - 24 hours, turning occasionally. Remove chicken to a plate, do not pat dry and discard remaining buttermilk mixture. 

Combine next 7 ingrediants In a separate large resealable freezer bag. Add chicken in batches and toss until coated. Place chicken on a baking sheet and let stand for 10 minutes. Discard any remaining flour mixture. 

Sprinkle chicken with season salt. 

Heat 1/2 inch cooking oil in a large frying pan or pot over medium high heat until hot. Add chicken in batches and cook for approximately 3 minutes per side until golden. Transfer chicken to wire rack set in a baking pan with sides. Bake chicken in a 375 degree oven for 20 - 30 minutes until fully cooked and internal temperature reaches 170 degrees. 

Recipe can be easily cut in half for smaller quantities. 

Jambalaya

Jambalaya

1 tbsp olive oil

1 onion, diced 

2 celery ribs, diced 

2 red or yellow peppers, diced 

1 tsp salt 

1/2 tsp freshly ground pepper 

3 cloves garlic, minced 

1 lb boneless, skinless chicken breasts or thighs, cubed 

1/2 cup jambalaya soup mix OR

1/4 tsp paprika and 

1 tsp oregano and 

1 tsp Cajun seasoning 

6 oz andouille sausage, sliced into coins

2 tbsp tomato paste 

2 cups chicken broth 

1 14.5 oz can diced tomatoes 

1 lb shrimp, peeled and deveined 

2 green onions, thinly sliced for garnish

1 cup long grain rice, prepared per instructions 

In a large Dutch oven heat olive oil over medium heat. Add onions, celery, peppers, salt and pepper and cook for approximately 4 minutes or until just tender. Stir in garlic and cook for 1 minutes. 

Stir in chicken and add jambalaya mix or spices and cook for 5 minutes or until chicken is browned on all sides. Stir in sausage and tomato paste, cook for 1 minute. 

Add chicken broth and diced tomatoes. Bring mixture to a boil, reduce heat to medium low, cover and simmer for approximately 20 minutes. 

Add shrimp and cook for 4 - 5 minutes or until shrimp is pink and cooked through. Remove from heat.  

Serve over prepared rice and garnish with sliced green onions.