Game Day Entertaining
Playmaker
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.
Creole 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.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
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.
The 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.
etc
Game Day Entertaining 101
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The Tune
“Chicken Shack” Little Walter
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
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