Rip’N Chick’N Recipe

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.

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.

Coleslaw Gone Wild

Better than Restaurant Coleslaw!

Oh I’m sure you think you know how to make coleslaw. After all it’s just a side dish, so it doesn’t have to be perfect, right? Wrong! There are a lot of people out there that don’t like coleslaw very that very reason. Most recipes are so very basic, your everyday average Joe can just whip out a real simple and typical version of it and serve it up with just about anything these days. But that’s the very reason why so many people refuse to put it on their plate; it just doesn’t do it for them.

There really isn’t anything extra special about my recipe either, it just tastes better. In fact, anyone that ever told me they didn’t care for coleslaw, that tried mine, usually served themselves an extra helping. You don’t believe me? My own wife hates Coleslaw, and won’t even eat it at KFC’s. Yep, true fact. But she eats the hell out of my recipe. She just loves it! Especially if I serve it with Barbecue Pork. That combination for some reason is just unbelievable with these ingredients. So let’s shake up a classic recipe and throw in a little pep. Not only will you not regret it, I’m pretty sure that this recipe will very quickly become your new favorite!

Coleslaw Ingredients:

1 pkg Coleslaw mix (1 lbs)
1 cup Mayonnaise
1 tsp Honey Dijon Mustard (mix 1 to 1 parts of Honey and Mustard if you don’t have it)
1 tsp Worcestershire
1/4 cup Whipping Cream or Half and Half
1/8 cup Sugar
1/2 tsp Salt
1/2 tsp Black Pepper

Mix and Combine all the above ingredients and refrigerate for at least one hour and serve. The longer it sits in the refrigerator, the better it’s going to taste because all of those wonderful ingredients are going to wrestle in and marinate the Cabbage and Carrots so it can take your pallet to a whole other level. And remember, this Coleslaw recipe goes great with Barbecue Pork.

Chicken Tenders

Chicken Tenders is where it’s at!

Chicken Tenders are so much better than McNuggets! Why would you even torture your children with such rubble, convenience? Shame on you! Though I can relate to the quick stroll through a drive through, I just can’t feed my children crap anymore. In fact the only reason I’m redoing my fried chicken recipe here with you today, other than it’s fantastic, is because of the constant controversy and up roar Micky D’s is always in. A franchise that size shouldn’t be under that much scrutiny and proverbial gun fire if there truly wasn’t anything wrong with their food. It’s sad. I’ve always liked McDonald’s, enough anyway. I’m not that picky when it comes to a burger joint though. I’ll hit them all. But now with GMO’s added to the conspiracy theories, how can we trust any major franchise to make our food?

Chicken Tenders are so easy to make and as always, they taste delicious. So step into my office, and let’s once again nail down another easy gourmet recipe!

Chicken Tenders Ingredients:

1 chicken breast
1 cup of flour
1 tbsp crab boil seasoning
1 tsp sage
1 tsp thyme
1 tsp oregano
1/2 tsp cumin
1 tbsp black pepper
1 egg
1/4 cup Whipping Cream
Peanut oil for frying

Cut the chicken breast into 3/8 inch slices
Mix all dry ingredients together in a bowl
Whisk the egg and whipping cream together
Coat the chicken first in the dry ingredients then in the egg wash and back in the dry ingredients again.
Fry at 375 degrees until the chicken tenders float to the top and turn golden brown.