Boneless Fried Hen:
2 lbs boneless, skinless rooster thighs (8 thighs whole)
1/2 cup potato starch (cassava flour, tapioca starch, or arrowroot starch okay)
2 tsp black pepper
2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried sage
1/2 tsp dried basil
1/4 tsp floor ginger
1/4 tsp floor cloves
pinch of dried thyme
4 eggs, crushed
2 massive (~3oz) baggage of pork rinds (about 3 cups crushed)
1/2 cup lard, avocado oil, or coconut oil, for frying
Carolina Shrimp Bathroom:
1 tbsp avocado oil or olive oil
1 lb smoked sausage (andouille most well-liked)
1 yellow onion, diced
2 carrots, diced
3 stalks celery, diced
1 inexperienced bell pepper, diced
2 cloves garlic, minced
1 bay leaf
1 cup long-grain white rice (Carolina Gold rice most well-liked)
4 cups rooster broth or shellfish inventory
1/2 tsp black pepper, extra to style
1/4 tsp dried rosemary, crushed
1 lb uncooked shrimp
2 tsp Worcestershire sauce, extra to style
salt to style
chopped parsley to garnish
1. Put together the rooster for frying. Pat the rooster thighs dry then put aside. In a large, shallow bowl, mix the potato starch, pepper, paprika, onion powder, garlic powder, oregano, sage, basil, ginger, cloves, and thyme. In one other vast, shallow bowl, add the crushed eggs. Crush the pork rinds utilizing a meals processor or by transferring them to a re-sealable plastic bag and rolling them with a rolling pin, then switch them to a 3rd vast, shallow bowl. Place the lard in a big skillet then hold heat over low warmth and preheat your oven to 170F as you begin the Shrimp Bathroom.
2. Begin the Carolina Shrimp Bathroom. Heat the olive oil in a dutch oven over medium warmth, then add the sausage, and sauté till very crisp, about 10 minutes, stirring often. To economize my time, I ready and chopped my veggies because the sausage sautéed. As soon as the sausage is cooked, scoop it out with a slotted spoon and put aside; you need to have a very good 2-3 tbsp of cooking fats left within the dutch oven. Add the onion and sauté till softened, about 4 minutes, then add the carrots, celery, and bell pepper. Sauté till beginning to soften, about 2 minutes, then add the garlic and bay leaf. Sauté till fragrant, about 30 seconds, then add the rice; stir to coat, then add the broth, black pepper, and rosemary. Carry to a simmer then cowl and cut back warmth to low; gently simmer for 18 minutes with out eradicating the lid or stirring. Because it cooks, begin frying the rooster.
3. Fry the rooster. Improve the skillet warmth to medium. To bread the rooster, mud a thigh within the potato starch combination, then dredge within the eggs, then coat with the crushed pork rinds and switch to the skillet. Repeat this course of till you have got stuffed the skillet (3-4 thighs ought to do it). Pan-fry the rooster till golden brown and cooked by means of, about 4 minutes per facet, turning each 2 minutes. Place the cooked rooster on a plate lined with paper towels, then switch to the oven to maintain heat as you put together your subsequent batch(es).
4. End the Carolina Shrimp Bathroom. Take away the lid and stir within the shrimp and Worcestershire sauce. Cowl and simmer for 3 minutes, then take away from warmth and permit to sit down (coated) for 10 minutes. Add salt, pepper, and Worcestershire sauté to style, then add parsley to garnish and serve with the fried rooster.
** Be aware that I didn’t embrace salt within the potato starch combination, as a result of most pork rinds are already salted, and there’s nothing worse than over-salting meals. I like to recommend you style your first batch of fried rooster to find out if you have to add a little bit of salt to the potato starch combination (and you’ll at all times sprinkle a little bit of salt on that first batch if it wants a bit extra taste).