Nick’s Mardi Gras Chicken Fry

Submitted by B/C Nick

(Jackson County Fire District, Mississippi)

Ingredients

• 10 lb Bag Thigh Quarters Chicken
• Zatarains Fish Fry
• Creole Butter Cajun Marinade
• 2 tablespoon Lea & Perrins worcestershire
• 1 tablespoon crab boil
• 1/4 cup apple cider
• 3/4 cup honey
• 1 bottled beer
• 1 tablespoon salt
• 1 tablespoon allspice
• 1/2 cup essence or Creole spice
• 1/4 teaspoon cayenne
• pinch of clove

Method

Step 1

(The 10lb bag) and inject them with a creole butter cajun marinade, one squirt in each the thigh and leg will do

Step 2

Batter them in fish fry. (preferably Zatarans, more crispy)

Step 3

Fry them in a turkey pot with peanut oil at 350 degrees for about 20 mins and enjoy. Depending on the size of your pot/burner, you may be able to fit them all in there. Just don't overfill it