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
Inject
or® 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 an
d 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. D
redge 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
wax
ed 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.
Beer Batter Shrimp
Prep time: 10 minutes
Cook time: 5 minutes
Yield: N/A
Ingredients:
3 Eggs
3 cups Flour
1 tsp. Baking Powder
12 oz. Favorite Beer
Cajun Injector® Quick Shake® Cajun Shake®
Method:
Preheat oil for deep frying to 350°F. In mixing bowl beat eggs gently. Add flour and beer gradually until
batter is a little thicker than pancake batter. Mix in baking powder. Dredge shrimp, fish, or vegetables
throu
gh batter. Shake off excess, and fry at 350°F until golden brown.