Cajun Fried Chicken...

This is a Spicy Recipe for a change from the usual Southern Favorite.  And this recipe is great for preparing Party Wings.

• 4 lbs. chicken parts (I use thighs and drums)

Marinade/Brine Soak:

• 1 qt. water
• 2 tbls. salt
• 1/4 c. sugar
• 3 tbls. worcheshire sauce
• 3 tbls. tabasco
• 1 tbls.garlic powder

Whisk together, add chicken being sure all pieces are coated. Cover and marinate in fridge for 3 hours (you may marinate from 1-8 hours---any longer and chick will be too salty).

Spice Mixture for Dredge:

• 1 tbls. black pepper
• 2 tsp. cayenne
• 1 tsp. white pepper
• 1 tbls. garlic powder
• 2 tsp. onion powder
• 1 tsp. celery salt
• 1 tbl. dried oregano

Whisk together in medium bowl and remove 3 tbls.  Add 2 c. flour to remaining mixture in bowl and whick together.

Heat 3 qts. peanut oil to 350° in large dutch oven or deep fryer.

Remove chicken from fridge and drain.  Sprinkle 2 tbls. of reserved spices over chicken and coat.  Dredge and let site for five minutes.  Redredge and add to oil for cooking (in two batches).  Remove to platter and sprinkle with remaining seasoning mix.

Oh Tweedle Dee, I got a couple Notes on this Recipe...

Note 1: Although I prefer to deep fry in peanut oil, you may cook the chicken using pan frying method.  The wonderful flavor is the main reason for using the recipe.

Note 2: Time Saver. If you've made a batch of my Creole Seasoning, you may wish to use that instead of the Spice Mix in this recipe.

Note 3: Do not substitute fresh for powdered and dried ingredients as it will not give you the flavor you'll want.