Serves 8 to 10 people
Youtube instructional video is at the bottom
Notes- You can use chicken wings and chicken breasts Bone-in.
Use chicken Frying times Chart as a guideline if you are frying different types of chicken.
What you’ll need
3 pounds Chicken 4 Chicken legs and 4 Chicken thighs.
2 pounds Chicken Gizzards
1 pound Chicken livers
All Purpose flour
Salted butter
Canola oil
4 large eggs
Jasmine or any type of Long grain rice
Seasonings
1 yellow onion
Green onion
Celery
Green bell pepper
Red bell pepper
Garlic
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Paprika
Cayenne pepper
Black pepper
Dried Thyme
Zatarains Crab boil (Optional)
Zatarain’s Creole Mustard (Optional)
Tools you’ll need
Food Processor (Optional)
Slow cooker 7 qt
Cooling rack or serving dish lined with napkins
Preparation of Meat and seasonings
Step 1- Chop 1 yellow onion, green onions (ends included), 4 ribs celery, 1 Green bell pepper, 1 Red bell pepper, 4 cloves garlic (Until minced).
Chicken pieces
Step 2- Add chicken pieces into a strainer. Rinse with cold water. Pat dry chicken pieces with napkins and trim off excessive fat with knife.
Step 3- Transfer chicken pieces to a large bowl. Add 1/4 teaspoon salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon or Crab boil or Cayenne pepper, 1/2 teaspoon dried thyme and 4 tablespoons Zatarain’s creole mustard. Coat seasonings on to chicken pieces with your hands. Cover with lid and place into fridge for 2 to 4 hours or overnight.
Chicken Gizzards and Stock (1)
Step 4- Add chicken gizzards into strainer and rinse with cold water. Inspect each chicken gizzard. If the chicken gizzard has a yellowish green skin peel skin off.
Set Slow cooker to high
Step 5- Add 1 to 1/2 quart of water, 1/8 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s Poultry magic, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme and chicken gizzards. Stir until combined. Cover with lid and let simmer for 6 to 8 hours or overnight.
Preparing your Rice
Preheat fire to medium high heat
Step 6- Add 2 quarts water into a medium sized pot and let come to a simmer. Add 2 cups Jasmine rice and stir. Let simmer for 4 to 6 minutes. Add Rice into a mesh strainer and rinse with cold water. Return strainer back on top of pot. Let set for 15 to 20 minutes.
Chicken Gizzards and Stock (2)
Step 7- Add chicken gizzards into a strainer with a bowl underneath it. Let cool for 10 minutes. Add chicken gizzards into food processor and pulse 12 times. Add ground chicken gizzards into a separate bowl and set aside.
Chicken livers
Preheat fire to medium high heat
Step 8- Add 2 tablespoons salted butter into cast iron skillet and let melt. Add chicken livers, 1/2 teaspoon Tony Chachere’s Creole seasoning, 1/2 teaspoon Chef Paul’s Poultry magic, 1 teaspoon Onion powder, and 1 teaspoon Garlic powder. Stir and let saute for 8 minutes stirring occasionally. Cut down chicken livers with a spatula to break down some of the larger pieces. Turn fire off and let cool for 10 minutes. Add chicken livers into a food processor. Pulse 6 times. Add chicken livers into a separate bowl and set aside.
Making Dirty Rice
Preheat fire to medium high heat
Step 9- Add 5 tablespoons salted butter into a large sauce pan and let melt. Add 2/3 cup chopped yellow onion, 1 cup chopped green onions, 2/3 cup chopped celery, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, and 1 tablespoon chopped garlic. Stir and cover with lid. Let saute for 12 minutes stirring occasionally.
Step 10- Add grounded chicken gizzards and livers and stir until combined. Add 1/2 cup chopped yellow onion, 1/2 cup chopped green onions, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, 1 tablespoon chopped garlic, 1/2 teaspoon salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 2 to 3 teaspoons onion powder, 2 to 3 teaspoons garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper or Zatarains crab boil, 1 teaspoon paprika, and 2 teaspoons dried thyme. Stir all ingredients together and let saute for 12 to 15 minutes stirring occasionally. Make sure you are slightly scraping the bottom of the of the sauce pan while stirring. Once done turn fire off and set aside.
Preheat fire to medium high heat
Step 11- Add 4 to 5 tablespoon salted butter into a large pot and let melt. Add seasoned chicken gizzard and liver mixture, par-boiled rice and 1/2 to 1 cup chicken stock. Stir until combined. Let cool for 10 minutes. Note- Flavors will settle and increase within 4 hours or overnight.
Fried Chicken
Preheat fire to medium high heat
Note- Make sure you have a cooling rack with a pan underneath it or a serving dish lined with napkins ready before frying your chicken.
Step 12- Add Canola oil ( 48 fl oz’s) into a medium sized pot. Let get hot for 12 minutes.
Deep fryer- Preheat to 375 degrees F. Add amount of oil according to instructions of your deep fryer. Let get hot for 12 to 15 minutes. It can take more time if you are adding extra oil.
Egg Mixture
Step 13- Add 4 large eggs, 1/4 teaspoon Tony chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s Poultry magic, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder into a medium sized bowl. Stir with whisk until combined and set aside.
All purpose flour batter
Step 14-Add 3 cups All purpose flour, 2 teaspoon salt, 2 teaspoons Tony chachere’s creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 2 to 3 teaspoons onion powder, 2 to 3 teaspoons garlic powder, 1/2 teaspoon cayenne pepper or crab boil and 2 teaspoons dried thyme. Stir until combined and set aside.
Step 15- Add chicken leg and thigh into seasoned egg mixture. Coat pieces of chicken with seasoned egg mixture. Shake chicken pieces slightly and add into seasoned all purpose flour batter. Cover lid and shake bowl to coat chicken pieces with seasoned all purpose flour batter. Add chicken into hot oil and let fry for 15 minutes. See chicken frying times chart below if you are frying different pieces of chicken.
Chicken Frying times Chart
Notes- Frying times It can take 8 to 15 minutes to fry the chicken depending on what type of chicken and size. Use this chart and your own judgement to determine when the chicken is done.
Chicken legs-15 or more minutes depending on size of chicken.
Chicken thighs-15 or more minutes depending on size of chicken.
Chicken wings-10 or more minutes depending on size of chicken.
Chicken breasts (Bone in)-15 or more minutes depending on size of chicken.
Step 16- Remove chicken from hot oil and place on to cooling rack or serving dish lined with napkins. Let cool for 5 to 10 minutes before serving.
Youtube instructional video
