Everyday Southern Fried Chicken

I mentioned in an earlier recipe how I felt about my not being able to nail down a satisfying fried chicken recipe.  I think I stumbled upon it by accident today.  I liked it so much that I going to tag it as, "Everyday Southern Fried Chicken."  The problem for me has always been the crust.  To be honest, i wanted it like Popeye's: crisp, crunchy, and not prone to sogginess as it sat.  This recipe may seem a little involved, but I guarantee you that it's worth it.  I'm actually going to run it tomorrow with smothered greens and dirty rice.  I hope it comes out as well for you as it did for me.

EVERYDAY SOUTHERN FRIED CHICKEN

EGG WASH PREPARATION

6 EA EGGS

1/2 TSP SALT

1/4 TSP CAYENNE PEPPER

BATTER PREPARATION

2 CUP ALL PURPOSE FLOUR

1/2 CUP CORNSTARCH

1 TSP CREOLE SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

FRIED CHICKEN PREPARATION

1 EA WHOLE FRYING CHICKEN - BUTCHERED

???? CORN OIL (ENOUGH TO FILL YOUR FRY DADDY)

COOKING INSTRUCTIONS

• PLACE CHICKEN PIECES IN BAKING DISH
• HEAT OIL IN FRY DADDY TO 335 DEGREES
• WHIP EGGS, SALT, AND CAYENNE IN BLENDER APPROXIMATELY 30 SECONDS
• POUR EGG MIXTURE OVER CHICKEN AND TOSS SO THAT IT IS EVENLY COATED. COVER AND REFRIGERATE 30 MINUTES
• ADD FLOUR, CORNSTARCH,  AND DRY SEASONINGS TO LARGE MIXING BOWL
• AFTER 30 MINUTES, REMOVE CHICKEN FROM REFRIGERATOR
• TOSS CHICKEN IN EGG MIX AGAIN
• PIECE BY PIECE, REMOVE CHICKEN BIGGEST PIECES FIRST  FROM EGG AND COAT WELL IN FLOUR MIX
• GENTLY PLACE IN PREHEATED OIL (DO NOT OVERLOAD FRYER - DO TWO BATCHES IF NEED BE)
• FRY AT 335 DEGREES FOR 12-15 MINUTES 
• REMOVE AND LET REST PREFERABLY ON A WIRE RACK FOR 30 MINUTES
• INCREASE OIL TEMPERATURE T0 350 DEGREES
• ONCE HEATED, GENTLY PLACE CHICKEN BACK INTO FRYER AND COOK FOR AN ADDITIONAL 7-10 MINUTES
• REMOVE AND LET REST ON WIRE RACK UNTIL READY TO EAT

PREP TIME - 1 HOUR 15 MINUTES

YIELDS - 8 BOX OF CHICKEN!

Shrimp and Okra Gumbo with Tomatoes

I wasn't going to post a gumbo recipe until much later, but I was asked by a reader to lend a hand.  I have made a variety of different gumbos over the years using as many recipes.  This is a good one to start with.  It's classic in terms of using okra.  I add the tomatoes for body, rich flavor, and because I was raised in the "Creole Tomato's" birthplace.  I add the shrimp toward the end so that they do not become mush over the cooking process.  Rice is almost always served with gumbo.  But, if you feel adventurous, try grits, polenta, mashed potatoes, or crumbled corn bread.

SHRIMP AND OKRA GUMBO GUMBO WITH TOMATOES

PREPARATION

1 LB FROZEN OKRA - SLICED

1/4 CUP TOMATO PASTE

1/2 CUP VEGETABLE OIL

1 LB RAW SHRIMP - 21/25 COUNT

1/2 CUP FLOUR

1/3 CUP ONION - SMALL DICE

1/3 CUP CELERY - SMALL DICE

1 GALLON SHRIMP STOCK (SEE RECIPE ON BLOG)

1 CUP FRESH TOMATOES - SMALL DICE

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP DRIED THYME LEAVES

1/2 TSP PAPRIKA

3 EA BAY LEAVES

1TBSP CREOLE SEASONING

PINCH CAYENNE PEPPER

1 TSP KITCHEN BOUQUET (OPTIONAL FOR COLOR)

1/4 CUP GREEN ONIONS - SMALL SLICE

1/2 TSP GUMBO FILE

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 400 DEGREES
• MIX OKRA AND TOMATO PASTE IN MIXING BOWL AND SPREAD ONTO GREASED ROASTING PAN
• PLACE ON MIDDLE RACK IN OVEN AND COOK FOR APPROXIMATELY 20-30 MINUTES UNTIL THE TOMATO PASTE BEGINS TO BROWN
• REMOVE FROM OVEN AND DEGLAZE WITH SHRIMP STOCK MAKING SURE TO SCRAPE THE BOTTOM OF THE PAN TO RELEASE PARTICLES
• SET ASIDE UNTIL TIME TO USE
• HEAT OIL IN DUTCH OVEN OR SOUP POT OVER MEDIUM LOW HEAT FOR 2 MINUTES
• ADD SHRIMP AND COOK ON BOTH SIDES UNTIL PINK
• REMOVE AND SET ASIDE UNTIL READY TO USE
• ADD FLOUR TO OIL
• STIR WELL WITH WHISK OR SPOON AS YOU COOK THE ROUX FOR 15-20 MINUTES UNTIL THE ROUX BECOMES FRAGRANT AND IS THE COLOR OF PEANUT BUTTER
• ADD ONION, CELERY, AND BELL PEPPER  AND COOK FOR 3 MINUTES
• ADD THE OKRA MIX FROM THE ROASTING PAN AND THE TOMATOES TO THE SOUP POT STIRRING WELL
• ADD GRANULATED GARLIC AND ONION,  PAPRIKA, CREOLE SEASONING, THYME, BAY LEAVES, AND CAYENNE PEPPER
• INCREASE HEAT TO HIGH AND BRING TO BOIL
• REDUCE HEAT TO LOW AND SIMMER UNCOVERED FOR 2 HOURS STIRRING EVERY 15 MINUTES
• ADD SHRIMP, GREEN ONIONS, KITCHEN BOUQUET, AND GUMBO FILE AND COOK FOR AN ADDITIONAL 5 MINUTES

PREP TIME - 2 HOURS 30 MINUTES

YIELD - APPROXIMATELY 6 QUARTS

Shrimp Stock

SHRIMP STOCK

PREPARATION

1 LB  RAW SHRIMP WITH SHELLS 

1 GALLON WATER

1 PACK FRESH THYME SPRIGS

3 EA BAY LEAVES

1 TBSP BLACK PEPPERCORNS

1/2 CUP CELERY - CHOPPED

1/2 CUP ONIONS - CHOPPED

1/2 CUP CARROTS - CHOPPED

1/4 CUP WHITE WINE

COOKING INSTRUCTIONS

• PRE HEAT OVEN TO 400 DEGREES
• PEEL SHRIMP AND RESERVE MEAT TO USE AT ANOTHER TIME
• COMBINE SHELLS, CELERY, ONIONS, AND CARROTS IN MIXING BOWL AND TOSS WELL
• LAY OUT INTO GREASED ROASTING PAN
• PLACE IN OVEN ON MIDDLE RACK AND COOK FOR 30 MINUTES
• IN STOCK POT HEAT WATER OVER HIGH HEAT AND BRING TO LOW BOIL
• REMOVE VEGETABLES FROM OVEN AND DEGLAZE WITH WHITE WINE
• POUR VEGETABLE MIX INTO BOILING WATER
• ADD THYME, PEPPERCORNS, AND BAY LEAVES
• REDUCE HEAT AND SIMMER UNCOVERED FOR 1 HOUR
• STRAIN STOCK INTO HEAT SAFE CONTATINER AND REFRIGERATE UNCOVERED TO COOL

PREP TIME - 1 HOUR 15 MINUTES

YIELD - 1 GALLON

Mexican Brown Rice

 I usually do not like to cook with brown rice.  However, where I am presently working, we try to offer healthier dietary options to our members.  I recently ran a Yellow Tomato Pico Stuffed Bell Pepper with this Rice as a lunch special.  It flew out of the kitchen.  I was surprised at how well the brown rice lent itself to the flavors in this recipe.  It was really good.  Feel free to add any additional vegetables or proteins you may like.  Any shellfish would be phenomenal in this rice (paella-esque!)  

MEXICAN BROWN RICE

PREPARATION

2 QTS BROWN RICE - COOKED

2 TBSP OLIVE OIL

1/2 CUP ONION - SMALL DICE

1/2 CUP GREEN BELL PEPPER - SMALL DICE

1 TSP SALT

1 CUP TOMATOES - SMALL DICE

1 BUNCH CILANTRO - FINE CHOPPED

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP GROUND CUMIN

1/2 TSP TUMERIC

1/2 TSP DRIED OREGANO LEAVES

PINCH CAYENNE PEPPER

2 EA BAY LEAVES

1/2 CUP CHICKEN STOCK OR BROTH

COOKING INSTRUCTIONS

• COOK BROWN RICE ACCORDING TO PACKAGE DIRECTIONS AND SET ASIDE UNTIL READY TO USE
• HEAT OIL IN LARGE SKILLET OR SUITABLE POT OVER MEDIUM HIGH HEAT FOR 1-2 MINUTES UNTIL HOT
• ADD ONION, BELL PEPPER, AND SALT
• SAUTE FOR 3 MINUTES UNTIL ONIONS BECOME TRANSLUCENT
• ADD TOMATOES, CILANTRO, AND ALL DRY INGREDIENTS
• SAUTE OVER MEDIUM HIGH HEAT UNTIL ALMOST ALL OF THE LIQUID IS EVAPORATED
• ADD COOKED BROWN RICE STIRRING WELL SO THAT THE RICE IS WELL COATED AND COLORED
• COOK FOR ABOUT 2-3 MINUTES AND ALLOW RICE TO SOAK UP REMAINING JUICE AND PAN TO REHEAT
• ADD CHICKEN STOCK
• COOK UNTIL RICE ABSORBS LIQUID ABOUT 2-3 MINUTES
• REMOVE FROM HEAT AND SERVE

PREP TIME - 30 MINUTES

YIELDS - 2 QUARTS

SERVES - 8-8OZ SERVINGS