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If was to make chicken fried chicken with a La seasoning or chackbay
Posted on 4/18/19 at 8:43 am
Posted on 4/18/19 at 8:43 am
what would be the seasoning to flour ratio you would use? I dont really fry much chicken but after seeing rouses advertising the crawfish boil fried chicken, i kind of want to make chicken fried chicken with one of these seasonings since they are in my pantry.
Would i do half flour and half seasoning?
Would i do half flour and half seasoning?
Posted on 4/18/19 at 9:10 am to LSUvegasbombed
I've fried a lot of chicken in my day and half and half flour to seasoning would be way too much seasoning.
I use Slap Ya Mama, black pepper, cayenne pepper and garlic powder in my bowl of all-purpose flour to use on my chicken.
I don't measure when I season so the following are just estimates, but Slap Ya Mama is about 3 tbsp., black pepper about 2 tbsp., cayenne pepper and garlic powder are about 1 tbsp. each. I probably use about 4 cups AP flour to do a whole chicken cut up in 12 pieces. Two each of legs, thighs, wings, back and I cut the breasts in half across the length so it fries more uniformly.
I use Slap Ya Mama, black pepper, cayenne pepper and garlic powder in my bowl of all-purpose flour to use on my chicken.
I don't measure when I season so the following are just estimates, but Slap Ya Mama is about 3 tbsp., black pepper about 2 tbsp., cayenne pepper and garlic powder are about 1 tbsp. each. I probably use about 4 cups AP flour to do a whole chicken cut up in 12 pieces. Two each of legs, thighs, wings, back and I cut the breasts in half across the length so it fries more uniformly.
Posted on 4/18/19 at 9:18 am to LSUvegasbombed
1/2 and 1/2 would be way too much seasoning, but it does take a lot of seasoning. The flour seems to overwhelm the seasoning.
Posted on 4/18/19 at 9:32 am to LSUvegasbombed
Season the chicken
Leave the flour alone
Leave the flour alone
Posted on 4/18/19 at 9:58 am to LSUvegasbombed
When I made it I mixed some liquid boil with buttermilk and let the chicken stay in that mixture for a few hours (it's been a while, so I don't recall exactly how long). Then I mixed a decent, but small amount of powder boil with the flour. It wasn't an overwhelming boil flavor, but it was present. I wouldn't go too overboard with the powdered boil because it's really salty (unless you're using something like Chackbay and adding your own salt, which may be a good idea).
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