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:

• 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.

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:

• Preheat oven to 425°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potatoes with oil and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes and, if desired, tartar sauce.

Steps:

• Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.
• Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.
• Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
• Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.
• Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.