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.
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 through batter. Shake off excess, and fry at 350°F until golden brown.