Guru – Barbequed Fried Chicken (BFC)
Want to know how to make a Cajun dish more Cajun? Double the Cajun!! That’s what happens when you take two Cajun staples like barbequed chicken and fried chicken, and smash ‘em together.
Chicken pieces are cooked low and slow, glazed with Louisiana Love Potion #7, then fried!
This dish has it all…crunchy, savory, tender, spicy, smokey, need we go on?
We complete the meal with an incredible Grilled Watermelon Salad, and a completely refreshing Smoked Lemon-Pomegranate Cooler.
Guru Barbequed Fried Chicken (BFC)
- 2 fryers Cut into 8 pieces each
- Louisiana Love Seasoning Blends to taste
- 12 ozs Louisiana Love Potion #7
- 2 cups All-purpose flour
- 1½ cups Whole milk
- 1 Egg
- 4-5 cups Panko breadcrumbs
- ½ gallon Vegetable oil
- Prepare a hardwood fire and adjust the grill to a temperature of 350-375 degrees.
- Liberally season cut chicken pieces with Louisiana Love Seasoning Blends.
- Place chicken on grill bone side down and allow to cook untouched for 10-15 minutes with the lid closed.
- Baste chicken with Louisiana Love Potion #7 and let cook for 5 minutes.
- Turn chicken skin side down on the grill and baste the bone side.
- After 5 minutes, check the internal temperature in the thickest parts of the thigh and breast for a reading of at least 160˚.
- Remove and allow to cool to room temperature.
- Pro Tip: If the chicken is cooked and refrigerated, allow it to come to room temperature before frying.
- Place cooking oil in a large, heavy dutch oven and heat to 350˚.
- Prepare a three-stage fry station by adding the flour to a large bowl or plate, season with 1 tablespoon of Louisiana Love Seasoning Blends, and mix well.
- Repeat for the breadcrumbs but increase seasoning to 2 tablespoons.
- In a third bowl add the milk, egg, and 1 tablespoon of Louisiana Love, then blend well with a whisk.
- Dust the chicken pieces in the flour mixture, shake off the excess, then coat with egg mixture, and finally coat with breadcrumb mixture.
- Working in batches of 4-5 pieces at a time, fry the chicken until golden brown then remove to a wire rack over a sheet tray, or paper towel lined baking sheet.
- Pro Tip: Frying too many chicken pieces at a time will lower the oil temperature resulting in increased frying time and oily chicken.
Grilled Watermelon Salad
- 1 medium Seedless watermelon (5-6 lbs.)
- 2 heads Romain lettuce (outer leaves removed)
- 1 medium Cucumber (sliced)
- 1lb. Grape tomatoes
- 1lb. Red or white grapes
- 8 ounces Shredded carrots
- 1½ cups Balsamic vinaigrette salad dressing (recipe follows)
- Prepare a hardwood fire.
- Cut watermelon into 1½-2-inch slices complete with the rind.
- Place sliced watermelon on several layers of paper towels and place more paper towels over the watermelon drying it as much as possible.
- Allow the fire to get very hot and place the coals as close to the grill as possible.
- Grill watermelon slices for 3-4 minutes per side allowing for grill marks to be formed.
- Remove and let come to room temperature.
- Pro Tip: Let watermelon come to rest on a rack. This will keep the it from sitting in the collecting liquid.
- Cut watermelon from rind and into ½-inch pieces.
- Slice Romaine lettuce across the head into 1-inch slices.
- In a large bowl add lettuce, and the rest of the ingredients, then dressing and toss to combine.
- There will be more watermelon than you need for the salad. Add as much as you like, then chill the remainder and eat later.
- Serve immediately.
- Pro Tip: If not serving the salad immdeiately, chill all ingredients separately, combining just before service.
Balsamic Vinaigrette Salad Dressing
- 1 cup Extra virgin olive oil
- ½ cup Balsamic vinegar
- 1 tablespoon Sugar or sugar substitute
- 1 teaspoon Louisiana Love Seasoning Blends
- 1 teaspoon Dried Italian herbs (optional)
- Combine all ingredients in a suitable, sealable container such as a mason jar.
- Shake well until an emulsion is formed indicated by the mixture becoming thick and opaque in color.
Smoked Lemon-Pomegranate Cooler
- 3 large Lemons
- 2 tablespoons Honey
- 16 ounces Pomegranate juice
- ½ gallon Water
- ½-1 cup Sugar or sugar substitute
- Slice lemons in half and coat the cut side with honey.
- Grill over very hot hardwood fire for 4-5 minutes or until a char starts to form.
- Remove and allow to cool.
- In a suitable pitcher, add the pomegranate juice and sweetener.
- Squeeze the lemons into the pitcher, and top with water.
- Taste and adjust sweetness.
- Chill until ready to serve.
- Pro Tip: Add chopped, fresh mint for a great flavor addition.