Monday, November 29, 2010

Fried Chicken with Remoulade

The kids and Amy made me a special birthday treat last year. Since it was around the Super Bowl and New Orleans was playing in it, they made me a full Creole dinner complete with a King Cake. It was such a nice treat and the food was fabulous.

This got me interested in several new creations. One of which as hung around a while, Remoulade sauce. We use remoulade like Frank's Red Hot tag line, we "put that shit on everything!" This recipe is for a version of chicken fingers with remoulade. I'll post my recipe for red beans and rice later this week since it goes so well with it.

2-3 chicken breasts, sliced into thin strips
3 Tbsps flour mixed with salt, pepper, ground dundicut or other pepper; spread on plate
1 egg, whipped with a little milk poured into a small bowl

3-4 dill pickles, diced
1/4 cup Dijon mustard (the kind with the seeds is best)
1 cup mayonnaise (I've also used light sour cream with good results)
2 Tbsp horseradish
2 Tbsp chopped parsley
1 Small red onion, minced
1 Garlic clove, minced
1 Tbsp white wine vinegar
1 tsp lemon juice
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp cayenne pepper

1) Combine chopped up with mustard, mayonnaise, horseradish, parsley, onion, garlic, vinegar, lemon juice, paprika and cayenne pepper. Chill for 10-15 minutes. Taste. If it is not hot enough, add hot sauce to taste.

2) Heat up a cast iron skillet on medium high for 5 minutes. Add a several Tbsps of olive oil. Dip the chicken pieces in the egg wash then in the flour mixture, add to pan. Let cook for 3 minutes on first side, flip and cook on other side for 4-5 minutes.

3) Plate chicken with remoulade on top or on the side. My kids will use the sauce for everything, over rice, on bread, on pasta. They love it.

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