Cajuan Chicken

[Mesmer]

Authentic recipes for traditional Cajuan Chicken

[Clanad]

Try this:

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves

Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine.
Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered.
Drain chicken from marinade and sprinkle both sides with remaining seasoning mix.
Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. (Interior temperature should be at least 170 degrees F).

And... Cajun cooking is nothing without Hush Puppies...
2 cups corn meal
1 cup flour
2 TBS onion minced
2 TBS garlic minced
2 TBS bacon drippings
flour
2 TBS baking powder
milk
oil for frying
Mix all ingredients with just enough milk to make a thick mixture. Wet hands & roll into 1 1/2 in. balls. Some cooks stuff them with small shrimp or a some lump crab meat. Fry until brown, drain.

Laissez les bons temps rouler!

[Mesmer]

Clanad the Chicken was great. The family really enjoyed it. Best ever and far superior to packaged shake on powders. The marinating is the secret i am sure. But i struggled with the Hush Puppies. They were OK but a bit dry. I would be very grateful if you could tell me what to do to cook them 'as to a child' and how and what you would serve them with e.g salsas/sauces. The Cajaun Chicken will be a regular favourite in our household for a long time to come. Thanks.