Cajun Recipe l presented by Cajun Haven RV Park
Prep Time: 1 Hour
Yields: 4 Servings
1 (2-21/2 pounds) fryer chicken, cut into serving pieces
3 quarts water
salt and black pepper to taste
1 cup flour
2 cups vegetable oil
1/4 cup bacon drippings
In a large mixing bowel, combine water and slat. Place chicen pieces in water cover and refrigerate 8 hours.
NOTE: You may substitute 2 cups buttermilk in place of salt water to soak chicken.
Drain chicken, rinse with cold water and pat dry. Heat Vegetable oil and bacon drippings to 360 degrees F in cast in skillet or chicken fryer. Season chicken and flour separately with salt and pepper. In a gallon-size plastic zipper bag, place seasoned flour and 2 pieces of chicken. Seal bag and shake to coat each piece of chicken completely. Remove chicken, and repeat process with remaining pieces. Fry Chicken, few pieces at a time, skin side down. Once chicken is added, temperature will drop to 300-325 degrees F; this is the ideal temperature for frying. cover and cook chicken 6 minutes, then uncover and cook 9 minutes. Turn chicken pieces, cover and cook 6 minutes. Uncover and cook 5-9 minutes. For even browning, turn chicken pieces during last 3 minutes of cooking. Drain chicken on paper towel-lined plate over large bowel of hot water.
Recipe was provided by, " The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC"