Nick’s Mardi Gras Chicken Fry

2013-05-23
  • Servings : 5
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 60m

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

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