REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING) ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.REMOVE chicken from the marinating dish using tongs (1) DIP chicken into the BATTER until evenly coated (2) COAT the chicken well in the DREDGING flour PLACE chicken onto the rack over baking sheet.PLACE a cooling rack over a baking sheet and set aside. ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning WHISK mixture in bowl vigorously until smooth.MEASURE the all of the SEASONING ingredients into a resealable plastic container SEAL container and shake well to blend FUNNEL mixture into an empty, clean salt shaker SPRINKLE the SEASONING evenly and generously on every side of marinated chicken RUB mixture well into chicken ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.RINSE chicken pieces and blot PLACE chicken into a 9 x 13 baking dish COAT chicken well with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
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