Bous Chicken Recipes

Steps:

• For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
• For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
• Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
• Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
• For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
• Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

Steps:

• Combine sauce ingredients in large pot or dutch oven.
• Bring mixture to a boil.
• Add the chicken.
• Turn down the heat, put the lid on at a tilt (or open the steam vent).
• Simmer till chicken is cooked- about 45 minutes.
• Serve with rice, noodles or mashed potatoes.

Steps:

• Preheat oven to 375 degrees F.
• Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
• For the chicken stock:
• To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
• For the stuffed chicken:
• Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

Steps:

• In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
• Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.