Prep Time:15min                            Cook Time: 20 -25 mins                                   Serves:8

When serving chicken and waffles, I love using this recipe for a flavorful and crispy golden-brown chicken. 

Ingredients

Poultry

• 8 Boneless & skinless chicken thighs 

Refrigerated

• 1 Large egg
• 2 cups of buttermilk
• 1 Tbsp. Worcestershire sauce

Baking & Spices

• 2 lemons 
• 3 cups all-purpose flour 
• 4 Tbsp. garlic powder
• 4 Tbsp. onion powder
• 2 Tbsp. ranch seasoning 
• 4 Tbsp. paprika
• 1 tbs. cayenne pepper
• 1 tsp. white pepper
• 4 Tbsp. parsley
• 1 tsp. ground black pepper
• 4 tsp. Creole seasoning (Tony Chachere’s)
• 2 tsp. salt

 Oils

• 40 fl. oz. frying oil, vegetable oil, canola oil, or peanut oil (your choice)

Cooking Instructions 

Step 1: Rinse your chicken with cold water and squeeze lemon juice. Then pat dry with paper towels.

Step 2: Whisk all dry ingredients in a small bowl to blend, except for the flour.

Once all the seasonings are mixed, sprinkle a little on both sides of the meat. Then, whisk the remainder of the seasoning into the flour. 

Step 3: Add enough oil to measure 2″ into your cast-iron skillet or pot to cover the chicken when dropped.

 If you use an electric fryer, fill oil to the line—heat oil to 350° ( if needed, use a thermometer).

Step 4: Dip seasoned chicken into each of the following in this order: 

1. Flour mixture 
2. Buttermilk & egg batter
3. Coat with flour mixture again 

Shake extra flour off the chicken. 

Once the oil is heated, work in batches of chicken, occasionally stirring, until golden brown and cooked. Usually floats when done or uses a meat thermometer; it should read 170. 

Transfer to paper towels or a rack to drain oil.

Step 5: Sprinkle parsley on top of golden brown chicken and serve with waffles or anything else of your choice . 

Mimosas are super yummy for brunch and are completely personal to each individual. Some like their mimosa half and half, others like more juice than champagne, and many like  a small amount of juice with an overflow of champagne. I’m more of the last option kind of gal. 

I prefer the taste of the champagne and not overpowering it with juice. Therefore, with this recipe the measurements are not exact! 

Prep Time: 5mins                               Serves: Varies

Ingredients

1. 14 fresh strawberries- medium in size
2. 2-3 cups pineapple juice
3. 750 mL bottle of champagne or prosecco- chilled
4. Fresh pineapple or strawberry for garnish (optional)

Instructions

1. Wash the strawberries and remove stems/core. 
2. Add 2 fresh strawberries to the bottom of a champagne flute and “muddle” (gently smash into the bottom of the glass).
3. Pour in champagne or prosecco until the glass is about 2/3 full (or to your liking). 
4. Top with desired amount of pineapple juice.
5. Garnish with a fresh slice of pineapple or strawberry. 

Note: You can double this recipe and pour inside of a drink dispenser for a larger crowd! Lay garnishing strawberries and pineapples to the side for guests to add themselves to glasses.

Let’s get to the Shrimp & Chicken Po Boys for the next Tailgate party!

Prep Time: 30mins                           Cook Time: 1 hour                                Serves4-6

Ingredients

Seafood and Poultry

• Shrimp, large & fresh 
• Thinly sliced chicken breasts (cut in halves)

NOTE: ( lbs depends on how many people you’re serving, I like to have at least 12 shrimps & 1.5 chicken breasts per 6-inch sandwich)

Produce

•  Large tomatoes (sliced)
•  1 cup Iceberg lettuce (shredded)

Refrigerated

• 2 Large eggs

Baking & Spices

• 2 Lemons 
• 3 cups All-purpose flour (or Crispy Louisiana Fish Fry when making just seafood po boys) 
• 3 Tbsp. garlic powder
• 3 Tbsp. onion powder
• 3 Tbsp. paprika
• 1 tsp. Old Bay
• 1 Tbsp. cayenne pepper
• 1 tsp. white pepper
• 3 Tbsp. parsley
• 1 tsp. ground black pepper
• 4 tsp. Creole seasoning (Tony Chachere’s)
• 3 tsp. kosher salt

Oils & Vinegars & Liquid

• 1  40 fl. oz. vegetable oil, canola oil, or peanut oil
• 1 cup of buttermilk (optional) and 1 egg (optional)

Bread & Baked Goods

• Sub Bread OR French Bread

Basic Rémoulade (recipe follows)

• 2 cups of mayonnaise 
• ½ mustard
• 1 clove of garlic grated finely
• 1 Tbsp. horseradish
• 1½ Tbsp. paprika
• 3 tsp. cajun seasoning
• 2 tsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 2 Tbsp. dried parsley

Add all ingredients in a mixing bowl, whisk and combine well! Cover and chill at least one hour if time permits. Serve with your favorite seafood or po boy sandwiches.

Cooking Instructions

Step 1: Rinse meat with cold water and squeeze lemon juice on the meat. 

Step 2: Whisk all dry ingredients in a small bowl to blend. Except flour.

Once all the seasonings are mixed, sprinkle a little on both sides of the meat.

Whisk the remainder into flour.

If using fish fry for seafood po boys, sprinkle a little on meat, but DO NOT whisk the remainder with fish fry. You can put it in a mason jar or Ziplock bag and save for later.

Step 3: Add enough oil to measure 2″ into your cast-iron skillet or pot (enough to cover the meat when dropped).

Fill oil to the line if using an electric fryer. 

Heat oil over medium heat to 350°( use a thermometer if needed).

Step 4: Dip seasoned chicken and/or shrimp briefly in buttermilk & egg batter (optional), then coat with flour mixture.

Working in batches, fry shrimp/chicken (separately), stirring occasionally, until golden brown and cooked through (floats).

Transfer to paper towels or rack to drain.

Step 5: Open bread choice and spread rémoulade (optional) on both sides.

Top with lettuce, tomato, pickles, and shrimp/chicken.

Top with hot sauce, if desired.

Note: Use my Southern Fried Catfish recipe if you would like a catfish po boy.

Let’s get to the Homemade French Fries for the next Tailgate party!

Prep Time: 30mins                       Cook Time:15mins                              Serves: 4

Ingredients

4 large russet potatoes, washed (My norm is 1 potato per guest)

40 oz. frying oil

1 tsp. chili powder

4 tsp. Chicken Flavor Bouillon Season

2 tsp. parsley

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. black pepper

¼ tsp. cayenne pepper (optional)

Cooking Instructions

1. Preheat the frying oil to 350 degrees– CONVECTION.
2. Slice potatoes into 1- or 1/2-inch-wide fries or wedges (your preference).
3. Soak in enough hot water (and a teaspoon of salt) to cover the fries  for 10 minutes.
4. Mix the spices together and set aside. Leave out the cayenne pepper if you desire less spice!
5. Drain the potatoes and dry them thoroughly with a paper towel.
6. Sprinkle the seasoning onto the fries. 
7. Carefully drop fries into heated frying oil of your choice.
8. Fry until inside is tender (fries usually begin to float to top of oil when ready).
9. Top with parsley. 

Note: For an extra twist add truffles, oil, and parmesan.