Louisiana Chicken Recipes

LOUISIANA FRIED CHICKEN

Steps:

• In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
• Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
• Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
• In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
• In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.

LOUISIANA CHICKEN

Steps:

• Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
• Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
• To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
• After all of the chicken pieces are cooked, drain them on paper towels. Then arrange them on a heated platter and drape them with foil to keep them warm.
• Meanwhile, in another large heavy skillet, melt the butter over moderate heat. When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. Do not let the mushrooms brown. Remove the pan from the heat and reserve the mushrooms.
• When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
• Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
• Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.

LOUISIANA CHICKEN

Steps:

• Brown the chicken pieces in the oil.
• Remove the pieces.
• Stir the flour into the drippings and cook until brown.
• Add the celery, pepper and onion and cook until tender.
• Add the soup powder, water, salt and paprika, bring to a boil.
• Cook for 5 minutes.
• Place the chicken in a baking dish.
• Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.

LOUISIANA CHICKEN

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

LOUISIANA CHICKEN JAMBALAYA

Steps:

• In a heavy iron pot, heat the oil over medium high heat.
• Add onions, celery, green pepper, garlic, and tomato paste, and sauté until onions are tender.
• Stir in meat and seasonings.
• Cook until meat begins to brown, stirring often so it doesn't stick (8-10 minutes).
• Add water, and cook over medium-low heat for about 40 minutes, stirring often.
• I start my rice steamer now.
• Sprinkle with parsley and simmer over low heat, uncovered, for 15 minutes.
• Mix in cooked rice, and serve.

LOUISIANA CHICKEN STRIPS

Steps:

• Mix spices, herbs and oil together in small bowl and set aside.
• Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
• Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
• Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
• Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
• Return chicken to pan, stir and simmer another 3 to 5 minutes.
• Serve over hot rice.