Cajun Fried Chicken

Ingredients:

• Peanut oil, for frying
• 1 whole chicken, cut into 8 pieces and chilled
• 2 teaspoons kosher salt
• 1 tablespoon cayenne pepper
• 1½ cups all-purpose flour
• 1 large egg, beaten

Directions:

SEASON THE CHICKEN: Fill a large (at least 6-quart) pot halfway with the peanut oil and heat to 350°F. In a large bowl, toss the chicken with 1 teaspoon each of the salt and cayenne pepper.

DREDGE THE CHICKEN: In another large bowl, whisk the remaining teaspoon salt and 2 teaspoons cayenne pepper with the flour. Place the beaten egg in a third bowl, then toss the chicken in the egg. Working in batches of no more than 4 pieces at a time, toss the chicken with the flour mixture.

FRY THE CHICKEN: Fry the pieces in batches in the hot oil until cooked through, about 13 minutes for the breasts and 15 minutes for the thighs. Drain on a rack and serve immediately. Serve with New Orleans Style Vegetarian Red Beans and Rice.

New Orleans–Style Vegetarian Red Beans and Rice:

New Orleans–Style Vegetarian Red Beans and Rice

Ingredients:

• 1 pound dried Camellia brand red beans or red kidney beans
• 1 large onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ bunch fresh parsley, chopped
• 1 celery stalk, chopped
• 1 small habanero pepper, seeded (optional) and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• ¼ cup olive oil
• 1 teaspoon sea salt, or more to taste

Directions:

Cooked rice, for serving (about 6 cups for a full batch). Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid. Add 7 cups water and all of the ingredients except the rice. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2½ hours. Remove from the heat and season with salt.

Cajun Fried Chicken: