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Video: Celebrate Mardi Gras with fried chicken

TODAY recipes
updated 2/10/2012 1:17:31 PM ET 2012-02-10T18:17:31

Recipe: My grandmother's fried chicken

  • 1 whole chicken, cut into 8 pieces
  • Salt
  • Freshly ground pepper
  • 3 cups flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 quart milk
  • Canola oil

Salt and pepper the chicken pieces generously. Mix the flour, onion and garlic powder together. Dip the chicken in the milk and then dredge through the flour mixture to coat well. Heat 2 inches of canola oil in a skillet to 350 degrees F. Drop the chicken, in small batches, into the oil. Fry, covered, for 10 to 12 minutes and turn over, cooking for an additional 8 minutes. Place on paper towels to drain and salt immediately.

Serving Size

Serves 6

Recipe: Pork and sausage jambalaya

  • 1/2 pound bacon, diced
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 stalk celery, diced
  • 1 pound smoked pork sausage, sliced
  • 3 cups uncooked converted Louisiana white rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 5 cups chicken broth
  • 1 cup tomato sauce or canned chopped tomatoes
  • 2 cups diced cooked pork
  • 3 green onions, chopped
  • Salt
  • Tabasco

In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you’re only making the rice at this point. Remove the pot from the heat and it’s ready to serve! Season with salt and tabasco.

Serving Size

Serves 10-12

Recipe: John Besh's not fried, fried chicken

  • 1 cup no fat mayo
  • 1/4 teaspoon tabasco
  • 1 teaspoon zatarains creole mustard
  • 1 pound Italian style panko break crumbs
  • 6 each boneless skinless chicken thighs

Mix mayo, mustard, tabasco. Place chicken in mixture to coat. Remove chicken and dredge into breadcrumbs, covering in breadcrumbs on both sides place coated chicken on non-stick cookie sheet bake in 350 degree F oven for 20 minutes or until golden brown

Recipe: King cake

  • Cake
  • 1 cup lukewarm milk, about 110 degrees
  • 1/2 cup granulated sugar
  • 2 tablespoons dry yeast
  • 3 3/4 cups all-purpose flour
  • 1 cup melted butter
  • 5 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh lemon zest
  • 3 teaspoons cinnamon
  • Several gratings of fresh nutmeg
  • Icing
  • 2 cups powdered sugar
  • 1/4 cup condensed milk
  • 1 teaspoon fresh lemon juice
  • Purple, green, and gold decorative sugars
  • 1 fève (fava bean) or plastic baby to hide in the cake after baking

For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1½ hours or until the dough has doubled in volume.

Preheat the oven to 375 degrees F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes. Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.

For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into underside of the cake and, using a spatula, slide the cake onto a platter.

Serving Size

Serves 10-12

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