yup! those plates say sushi πŸ™‚ i need to go shopping.

chicken fingers and cajun potato wedges. ’nuff said.

sorry i’m not really in the babbling mood today… i think i’m getting sick. AGAIN.

recipe for potato wedges was adapted from here.

i’ll just entertain you with pics and instructions πŸ™‚

peel and cut up some potatoes, trying to keep them around the same size. i used 3.

throw in about 3 tablespoons of oil or melted butter or a mixture of both, 1-2 tablepoons of cajun seasoning, 1.5 tablespoons of flour. the flour seems weird, but trust me. it works. if your cajun seasoning has salt, don’t add any more. if it doesn’t have any salt, add some. common sense πŸ™‚ and use it to taste… if you want them spicy, put more and maybe even add some extra cayenne. if you don’t want it too hot, just use enough for some color.

mix all together so that they all get a nice coat of the mixture. spread out on a breased cookie sheet.

slide into a 400 degree oven until slightly browned. about 15-20 minutes. then flip them all over, and bake for an additional 5-10 minutes on the other side, then hit it with the broiler to make them really crispy.

they should end up looking like this –

should be crispy on the outside, soft on the inside. mm. πŸ™‚

onto the chicken!

start out by making ur marinade – buttermilk and cajun seasoning whisked together.

cut the chicken into strips and toss in the marinade. cover and refrigerate for at least 30 min up to 8 hours.

i made the wedges while the chicken was marinating.

get your dippers in order – you’ll need more cajun seasoning, 2 eggs with some hot sauce and about 2 cups of flour with some salt and lots of black pepper.

shake in some hot sauce with the eggs and beat them together.

put the flour in a large bowl with plenty of freshly ground black pepper and some salt.

make sure everything is nicely mixed, not like my pictures. πŸ™‚

once the chicken is marinated to your liking, get ready for the fun!

take the chicken out of the marinade, trying to drip off the excess. as you can see i got lazy with this.

sprinkle some more cajun seasoning. i like my cajun spice, so i went a bit heavy with it πŸ™‚

then my hands got dirty so i dont have pics for the next few steps.

dip the chicken in the egg wash, let it drip off, then in the flour, pressing the flour on so it sticks nicely.

do this with all of the chicken.

oh yeah, you should have a large pot with a shallow pool of vegetable oil ready to go πŸ™‚ i usually keep it over medium heat, adjusting as necessary.

start frying!

i always cut some pieces to check for done-ness.

ok maybe i bite them too. πŸ™‚

drain on paper towels and serve!

recipe will be posted later πŸ™‚

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