Game Day Provisions 101: Creole Fried Chicken

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballGame Day Entertaining 

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Creole Fried Chicken 

Game day socials are a bit more special when homemade fried chicken is on the menu & the key is to keep the flavors simple. Creole Fried Chicken is full of robust taste featuring tangy mustard, fresh garlic & onion. Using drumsticks makes it easy to enjoy while mingling with friends. The chicken may be prepared up to a day ahead of time & packed for traveling or place it on a rack over a half sheet pan & warm in a 300 degree oven 8 to 10 minutes. Learn how to make an irresistible main dish football fanatics are certain to rave over & look to it for your entertaining needs all season long.

How To Make Creole Fried Chicken By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Techniques & Game Day Tailgating Recipes Cooking & Baking Tutorials TV Cooking Personality Southern Entertaining Southern Hostess Birmingham Alabama Tailgating Menus

Rebecca GordonCreole Fried Chicken
makes 8 to 10 servings

The Basic Fundamentals

There will be approximately one dozen chicken drumsticks within 4 pounds however you may use a variety of your favorite cuts, if desired. Fry wings as directed according to the recipe or breast & thigh pieces 15 to 20 minutes or until a thermometer registers 180 degrees.

1 cup Creole mustard
2 Tbsp minced sweet onion
6 garlic cloves, pressed
4 lbs chicken drumsticks
2 1/4 cups all purpose flour
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp ground red pepper
1/2 tsp dried thyme
Vegetable oil

Combine the first 3 ingredients in a large bowl; coat the chicken pieces with the mixture. Chill 1 hour. Whisk together the flour, the salt, the black pepper, the ground red pepper & the thyme in a medium bowl. Pour the oil halfway up the sides of a Dutch oven & heat to 325 degrees. Dredge the chicken pieces in the flour mixture. 

Fry the drumsticks, in batches, 10 to 12 minutes, turning halfway through the cooking time or until a thermometer registers 180 degrees. Allow the temperature to return to 325 degrees between batches. Let stand on a wire rack over paper towels. Keep the chicken warm in a 200 degree oven up to 45 minutes. 

The Extra Point

Serve the chicken for a weeknight supper with steamed green beans & your favorite salad.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
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How To Set Up A Frying Station

Organization is key when frying large batches of food to serve guests when game day socials are in order. For additional pointers in regards to the subject, look to The Tailgaters Essential Frying Guide. In the meantime, arrange the lineup as follows.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Set up a dredging station on your countertop or organize the food on half sheet pans on a small table if cooking outdoors. Line up the items in the order in which they will be used. Start to one side of the hot grease with the final item in the lineup being a wire rack covered in paper towels to drain the hot food. Have several pairs of tongs to use for different tasks. Use one pair to dredge raw foods & slip items into the hot oil. Use another pair of tongs to turn pieces while cooking or remove them from the grease. A spider or a large slotted spoon is a great tool for retrieving the food from the grease.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune 
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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