Break each chicken wing into two parts at
Pre heat oil in deep fryer to 350\u00b0F.
Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
Roll them in the spicy flour mixture.
Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
Drain on racks for 5 minutes.
salt, and pepper. Shake two chicken pieces in the bag to
asala paste.
Dip the chicken pieces in this mixture and
il in a large pan. Fry whole chicken over medium heat. Add about
ven to 400.
Unwrap chicken, remove giblets (if needed),
Place the whole chicken in the crock pot.
Smother the whole chicken inside and out with the Hollandaise sauce.
Sprinkle all the seasoning mix over the chicken.
Set the crock pot to low for 8 hours. You may need to adjust the time depending on the size of your chicken. Mine was a large organic one.
Use the sauce to pour over mashed potatoes, pasta, rice, etc.
Peel, clean and butterfly shrimp.
Cut catfish fillets into large, bite size pieces.
Place shrimp and fish in large bowl. Stir in enough mustard to ensure all are well coated.
Stir in 1 tablespoon McCormick Season-All seasoning with 1 tablespoon of Tabasco.
Cover; let the seafood marinate in the refrigerator for at least 1 hour.
Bring peanut oil to frying temperature.
Dredge the shrimp and fish nuggets in fish fry; deep fry until golden brown.
Combine oil,water,herbs,salt and pepper.
Stir.
Pour or brush over the whole chicken before baking.
The oil and water dosen't mix very well but thats ok.
The water keeps it moist and the oil makes it crisp.
Any other herbs you like can be used in place of these.
Cover with foil and bake at 350 about an hour or until crispy and brown.
Wash and dry the chicken pieces.
Cut into 1
except chicken drumsticks.
Cut the chicken into 1-inch cubes.
Boil for 2 mins. Add chicken and return to a boil
Combine chicken, salt, egg white, and cornstarch.
orn flakes and breadcrumbs. Dredge chicken in flour, shaking off excess
n a large bowl. Add chicken and toss to coat. Cover
an over high heat. Stir-fry chicken and garlic for 5 mins
shallow nonreactive dish and add chicken. Cover and refrigerate for at
ountain Seasoning (my own recipe), Recipe #152980 -- the quick recipe is: 2 tablespoons
Combine chicken with 2 tbsp seasoning and