Cajun fried chicken

Yield: 6 servings

Measure Ingredient
2 cups Dry white wine
1 large Egg -- beaten
1 tablespoon Worcestershire sauce
1 teaspoon Salt
\N \N Louisiana hot sauce OR Cayenne pepper to taste
4 cups All purpose flour
1 teaspoon Garlic powder
1 teaspoon Onion powder
½ teaspoon Ground cayenne pepper OR -- more to taste
2½ teaspoon Salt
1 large 3 - 4 pound chicken cut into frying pieces
1 cup Oil OR enough to fill the frying pan 1/4 inch deep





Mix all the DRENCH ingredients together in a large mixing bowl. Then sift all the DREDGE ingredients together over a large, flat bottomed pan. Pour the oil into a deep 12 inch frying pan and heat over medium high.

Oil should be 375 degrees.

Rinse chicken well and pat dry. Dip the pieces in the Drench. Remove and roll individually in the dredge mixture, making sure to coat well.

Place the chicken in the heated oil and fry until golden brown, about 15 minutes on first side. Turn and fry the other side about 10 minutes. Make sure the chicken is thoroughly cooked. If you are frying more than one chicken, just add more oil as needed and let it heat through before adding more chicken.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Recipe By : Justin Wilson's Homegrown Louisiana Cooking From: Marjorie Scofield Date: 05-21-95 (159) Fido: Cooking

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