![]() I made this as a Father's day treat for my husband and he absolutely loved it as did my picky 4 year old. I also enjoyed it myself of course next time I will add some cayenne or Cajun seasoning for the adults to give it that super kick of spice. Tried it out as a surprise for the kids and they ate it up. I also added Vulcan Fire Salt, from my local Spice House. I substituted the PET, for sweetened condensed milk. A keeper.Įven if you don't have a cast iron pot, a Magnalite as recommended, you can fry chicken in any pan as long as you use shortneing. Like other reviewers I would put some more cayenne or cajun spice next time. I made it just as instructed and it was delicious. This guy will land on a salad, as is, its hard to swallow.unless you like bland, simple foods.in which case, enjoy as is.īest fried chicken EVER! it is super easy and easy to adjust to your taste Maybe butter milk instead of evaporated? Or maybe I'll get a free range chicken from a local farmer.something. I'll make it again, but add a lot more seasoning, and salt to the flour. (I even doubled mine up, added cayenne as some other reviewers suggested, 1 heaping tsp of Old Bay and a healthy shake of onion poweder, and still, bland). Maybe topped with some white chicken gravy? Everything else about it is great, but it needs waaaaaayyyyy more seasoning. Now if I had a nice, free range chicken, that had a lot of natural flavor I might feel differently, but with a supermarket chicken.this is just bland. Everything about this was good, except the flavor. Great recipe and will definitely make again! Used GF flour and unsweetened organic soy milk and ditched the salt ( as salt contains corn) and ditched the thyme. This recipe came out great but made a few adjustments since I have wheat, milk, and corn allergies. I was just happy to be watching the parade, finally able to eat some fried chicken in the street. I got invited eventually and wasn't so impressed. The invited guests - usually teachers and professionals - would go in hats and gloves. One group put on a Mardi Gras Breakfast Dance that was very fancy. That's good to impose some kind of order where so many people are involved. Now Mardi Gras is so big that organized routes need to be followed. They wandered all over, passing households that paid them to go that way. The "African King" would wear a huge crystal doorknob as a ring. The Zulu parade mocked the white parades. I thought it was a shame to get all fancy on Mardi Gras, instead of playing like the other maskers. They would wear violet corsages, and walk with canes with a celluloid feathered doll on top. But a lot of Creole ladies used the occasion to bring out their first spring suit. I also thought it was so fun to dress in costume. My father never even let us eat candy outside normally. My favorite thing about Mardi Gras was that we could eat in the street. The street was full of booths, with blacks selling fried chicken, fried fish, and red beans. Some of the people held open houses on Claiborne, for their friends. Claiborne was lined with beautiful oaks then. We would go to see the Zulu parade, which was on Claiborne Avenue from Canal Street to St. Sometimes I could go, but usually my father wouldn't let us miss school. There really wasn't any Mardi Gras in Madisonville - everybody left for New Orleans in hay trucks. I remember going to Mardi Gras parades and seeing fried chicken being sold on the street. Chase also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras.
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