Poulet Nouvelle Orleans
Submitted by giacomojoe
Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1 hrsPoulet Nouvelle Orleans brings French technique to the Louisiana table in the way only New Orleans can pull off. Whole chicken pieces soak in seasoned milk, get a three-step flour-egg-breadcrumb coating, and fry up with a shatter-crisp golden crust. Every piece of the cookout dinner that follows gets cooked in that same skillet, building flavor layer on layer.
The plate is pure Southern showmanship. Fried chicken in the center, crispy bacon piled on top, and a surround of sausage links, broiled tomato halves, and fresh sweet corn on the cob. Lemon wedges and a cup of barbecue sauce on the side bring the whole plate into balance.
The milk soak is the quiet move that makes the chicken tender. The acid and enzymes break down muscle fibers and season the meat through to the bone.
Chef Tips
- Soak the chicken in the seasoned milk for at least 30 minutes, longer if you have the time. This is where tenderness comes from.
- Press the breadcrumbs on firmly. A loose coating falls off in the pan.
- Fry at 325°F (163°C). Hotter and the crust burns before the meat cooks through.
- Rest the fried chicken on a wire rack, not paper towels. A rack keeps the underside from going soggy.
Variations
- Add ½ teaspoon cayenne to the flour for a Louisiana kick.
- Swap regular bacon for thick-cut or pepper bacon for more character.
- Finish with a squeeze of hot sauce over the whole plate.
Ingredients
Directions
Season chicken with salt and pepper.
Place chicken in milk seasoned with salt and pepper and let set.
Blend eggs, oil and ¼ cup water.
Drain pieces. Coat with flour, dip into beaten eggs and roll into breadcrumbs, pressing to adhere.
Cut tomatoes in half. Sprinkle them with salt and pepper.
Cut sausages in 2 or 3.
Cook chicken pieces in plenty of oil over medium heat for 30 minutes.
Transfer chicken pieces to an oven proof dish.
Cook sausages and bacon in the same fat.
Drain in paper towels.
Discard all the fat but 2 tablespoon and cook the tomatoes.
Cook corn.
Arrange chicken in the center of a plate, place bacon on top, surround with rest of ingredients.
Serve with lemon wedges and barbecue sauce.
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