Owner`s manual

Original Louisiana Habanero Fried Chicken
Prep time: 20 minutes
Marinate time: 4 hours
Cook time: 30 minutes
Yield: 8 servings
Ingredients:
Cajun Injector® Cottonseed oil, for deep-frying
1 Quart Buttermilk, Plus 2 Cups
2 tbsps. Cajun Injector® Quick Shake® Cajun Shake® seasoning
2 tbsps. Louisiana Brand Hot Sauce
2 tsps. Louisiana Brand Habanero Sauce
2 Chicken (3 to 4 pounds each), Each Cut Up Into 8 Pieces
4 cups All-Purpose Flour
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Sweet Paprika
2 tsps. Cayenne Pepper
Method:
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, Cajun
Injector® Quick Shake® Cajun Shake® seasoning, and 2 Tablespoons Louisiana
Brand Hot Sauce. Add the chicken pieces, turn to coat, cover, and refrigerate for at
least 4 hours or overnight. Preheat oil to 400˚F in electric fryer, or 350˚F in propane
fryer. Place the remaining 2 cups of buttermilk and 2 teaspoons Louisiana Brand $
Hot Sauce in a bowl. Stir together the flour, garlic and onion powders, paprika, and
2 teaspoons cayenne pepper in a large bowl. Divide flour mixture among 2 shallow
platters and season generously Cajun Injector Quick Shake Cajun Shake. Drain
the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the
flour mixture and pat off excess, then dip in the buttermilk and allow excess to
drain off. Dredge in the second plate of flour, and pat off the excess. Put the
chicken pieces on a piece of waxed paper, or on a clean platter while you heat the
oil. Working in batches, add the chicken pieces to the hot oil, 4 or 8 at a time and
fry, turning the pieces occasionally, until evenly golden brown and cooked through,
about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack
to drain. Repeat to cook the remaining pieces. Serve hot.