Ford Frys Fried Chicken Sea Island Red Peas Recipe 445

Steps:

• For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
• For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
• For the dredge: Bring oil to 350 degrees F in a deep-fryer.
• Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
• For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
• Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
• Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Steps:

• If using frozen peas, let sit in a bowl of hot water to thaw.
• Meanwhile, fry bacon and onion pieces until bacon is cooked (but not crisp) and onion is translucent.
• Add mushrooms and peas, adding margarine if necessary.
• Season with salt and pepper, if desired, and serve.
• *BBQ instructions: Fry bacon and onion as above. Using 4 squares of double-thickness heavy foil, divide bacon and onions evenly on each. Add peas and onions, margarine, salt and pepper, and a teaspoons of water. Close packages and cook over medium-hot grill for 10-15 minutes, turning occasionally.
• Try adding chopped carrots, corn, and/or chopped green beans.

Steps:

• To Make Seasoned Flour: In a bowl, combine all ingredients. Set aside. To Brine Chicken: In a large bowl, combine all brine ingredients and stir until salt and sugar dissolve. Cover and refrigerate at least 2 hours. Add chickens to chilled brine, cover and refrigerate 24 hours. To Make Sea Island Red Peas: In a heavy pot over medium heat, simmer all ingredients except butter and kale until peas are tender, 1¼ hours. Season with salt and pepper. Stir in kale and cook until tender, 5 minutes more. Keep warm. To Make Fried Chicken: Remove brined chickens from refrigerator and cut each into 8 pieces. Pour buttermilk into a large bowl. Add chicken pieces to buttermilk, turning to coat. Next, place chicken in seasoned flour mixture, turning to coat. Fill a skillet with 1 inch peanut oil. Heat oil to 330 degrees, using a thermometer to monitor temperature. Cook dark meat first, patting off any excess flour and carefully laying into skillet. Cook 4 minutes, then add remaining chicken pieces. Cook until chicken is golden brown and has an internal temperature of 165 degrees, about 8 minutes per side. Remove chicken and set aside on brown paper bags to drain off excess oil. Season with sea salt. Stir butter into warm peas and serve with chicken.