Fried Chicken Feet

Fried Chicken Feet Main pic

I’ve got a lot to say about this Fried Chicken Feet recipe.  First off, if you can get over the creepiness, these really aren’t that bad.  In fact my wife even used the word delicious.  And as far as Chicken Feet Recipes go, this probably really is the best of the best.  The secret lies in how they’re prepared.  Though they are fried to give it that crispy outside texture, they are actually boiled for an hour and a half to make the inside tender.  And I actually borrowed the sauce from my Wasabi Chicken Wings recipe, which I’ve included below, but in all honesty if you like spice then I highly recommend using the sauce from my Firecracker Shrimp.  I’ve included a link for that as well if you’re interested in that.  The second thing I would say about Fried Chicken Feet is that there really isn’t a lot of meat, unfortunately.  I think someone would really be ordering or serving these up for the “Awe” effect, because these really are impressive to look at and they make a great conversational piece!

CLICK HERE for Wasabi Chicken Wings
CLICK HERE for Firecracker Shrimp

Fried Chicken Feet Ingredients:

1 oz Tempura Dipping Sauce
1 oz Rice Wine Vinegar
1 tbsp Honey
1/3 cup Mayonnaise
1 tsp Sesame Oil
1 tbsp Wasabi
1 Green Onion, chopped scallions
1 tsp Bonito Flakes (dehydrated skip jack tuna)

Boil for 1 1/2 hours then fry 375 degrees Fahrenheit for 8 to 12 minutes.

Chicken Feet
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Chicken Feet
Chicken Feet
Chicken Feet

Smothered Salmon

Smothered Salmon Main Pic

This Smothered Salmon recipe is something I came up with years ago.  My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes.  It has a Garlic, Wine and Butter Broth that is just amazingly smooth.  I actually use this to saute the Onions and Peppers as well as steam the fish.  I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid.  Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt.  Once it has, you have a perfectly cooked Salmon that is ready to serve.  Total cooking time is, approximately, 6 to 7 minutes.  And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.

If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below.  I even have a Poor Man’s Lobster recipe if you’re interested.

CLICK HERE for Grilled Halibut
CLICK HERE for Grilled Rockfish
CLICK HERE for Pan Fried Swai
CLICK HERE for Poor Man’s Lobster

Smothered Salmon Ingredients:

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper

Rip’N Chick’N Recipe

Rip'n Chick'n Main pic

The BEST Extra Crispy Fried Chicken

This Rip’N Chick’N recipe is as good as any Fried Chicken I’ve ever had. It’s got everything you’d want and expect from great fried chicken. It’s extra crispy, spicy and the chicken is so tender.  The spice comes from Crab Boil seasoning.  This can be brands like Slap Ya Mama, Zatarain’s or even the classic old bay.  But in all honesty I’m not up to speed on the salt content of old Bay because I never buy it.  So be sure you adjust to your specific tastes if the seasoning it self is lacking salt because I don’t add any additional than what’s already in the crab boil seasoning.  It isn’t needed normally because brands like the two I mentioned previously put enough salt in their mixture to flavor water and that’s a lot.  So be careful.

Fried Chicken

Extra Crispy Fried Chicken Crunch

Everyone loves the “Extra Crispy” in their Fried Chicken.  The Crunch you’ll get from the cornstarch and cooking at a higher temperature(375 F).  The High heat cooks the chicken faster and because we cut our breasts in half it will only take half the time it would normally take and this will give you a more tender and succulent meat.  I’ve also included the way I like to make a creamier ranch dressing with just the store bought packaged seasoning.  What I didn’t mention in the video though however is that you can add some kick by adding Wasabi Paste or something like Sriracha!  Even though the idea of this Chicken recipe is based on Popeye’s Chicken, this is NOT a copycat recipe.  I simply made this the way I like to make my chicken.  So give this a try and thank me later because you won’t regret it!

I’ve included a few other Southern traditional recipes to go with this Fried Chicken if you’re interested in Fried Okra and my Jambalaya recipe.

 

Rip’N Fried Chicken Ingredients:

1 Chicken Breast, room temperature
1 cup Butter Milk,

1 cup Self Rising Flour
1/4 cup Corn Starch
1 tsp Crab boil Seasoning(Zatarain’s, Slap Ya Mama or Old Bay)
1/2 tsp Black Pepper
1/2 tsp Ground Sage

2 eggs
2 tbsp Water
1/2 cup Hot Sauce, Louisiana

Oil for Frying

Cook at 375 degrees Fahrenheit for 6 min. or until golden brown.  Let your Extra Crispy Rip’N Fried Chicken rest for a few minutes before serving.