RECIPE OF THE WEEK

 NASHVILLE HOT CHICKEN

                                           ( culled from creole contessa)

                                                       Indredgients

• 1.36kg. chicken fingers
• 118ml hot sauce
• 3 Tbs cayenne pepper
• 2 Tbs chili powder
• 2 Tbs creole seasoning
• 2 Tbs brown sugar
• 1 Tbs garlic powder
• 1 Tbs black pepper
• 2 eggs
• 250 Grams flour
•  cooking oil
• pickles
• white bread
• 336 Grams chicken
• seasoning

for the hot chili oil: 1 1/2 fried chicken grease remamining seasoning blend

cooking time: 30 minutes

servings: 4

                                         Instructions 

• rinse chicken and pat dry, cut into 2 inch chunks, and place in a large bowl.
•  mix seasoning blend
• add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside
•  chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
•  add 2 table spoons of seasoning blend to flour, mix , set aside
• add cooking oil to a large deep pot over medium heat. heat oil to 350 degrees,
• coat chicken in flour mixture in batches
•  add chicken to hot oil, don't over crowd the pot, cook chicken in about 3 batches
• fry chicken for 7-8 minutes, remove from pan, drain on paper napkins and repeat.

       To prepare the hot chili oil:

• add 1 1/2 cups of fried chicken grease to a separate large pot
• heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
•  serve chicken with bread and pickles.