4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds chicken wingette and drumette sections
2 pounds medium-sized shrimp (Peeled cleaned and deveined)
Day old cooked long grain rice
Large eggs (Room temp)
All-purpose flour
Vegetable or canola oil
Sesame seed oil
Soy sauce
1 head iceberg lettuce
Bread and butter pickle chips
Blue plate mayonnaise
Seasonings
Green onions
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s seafood magic
Granulated onion
Granulated garlic
Cayenne pepper
Dried thyme
Tools you’ll need
4-quart pot or deep fryer
Thermometer (If using the 4-quart pot)
Cooling rack with an 11 by 17-inch baking pan underneath it
Mesh straining spoon
Preparation of ingredients
Seasonings
Step 1- Chop 6 ounces in weight of green onions including the ends. Press 2 cloves garlic with a garlic press and set aside.
Lettuce
Step 2- Cut a small portion of the iceberg lettuce. It should weight 1/2 pound. Chop lettuce up really well with a knife. Add chopped lettuce into a mesh strainer. Rinse off the lettuce really well with cold water. Add chopped lettuce into a bowl and place it into the fridge.
Seasoning and marinating the chicken wings
Step 3- Add the chicken wings pieces into a strainer and rinse the chicken wing pieces off with cold water.
Step 4- Add the chicken wing pieces, along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1 teaspoon Cayenne pepper, and 1 teaspoon dried thyme into a medium-sized bowl. Coat the seasonings onto the chicken wing pieces with your hands. Cover the bowl with a lid. Place into fridge for 2 hours or overnight.
Seasoned egg batter
Step 5- Add 3 large eggs (Room temp), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon chef Paul’s poultry magic, 1/8 teaspoon granulated onion, and 1/8 teaspoon granulated garlic into a medium-sized bowl. Stir all ingredients together with a whisk until combined.
Seasoned all-purpose flour batter
Step 6- Add 3 cups all-purpose flour, 2 teaspoons salt, 1/4 or 1/2 teaspoon black pepper, 1 tablespoon Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 1 tablespoon granulated onion, 1 tablespoon granulated garlic, 2 teaspoons cayenne pepper, 1 and 1/2 teaspoons dried thyme into a large Tubber ware with a lid. Stir all ingredients together and set aside.
Heating the oil
Preheat fire to medium heat (If using a 4-quart pot)
Set deep dryer to 375-degrees (If you are using a deep fryer)
Step 7- Add 48 fluid ounces vegetable or canola oil into a 4-quart pot. If you have a deep fryer, add the amount of oil according to the instructional manual to determine how much oil to add. Heat the oil until the oil reaches a temperature of 375-degrees F.
Note- Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it ready before frying your chicken.
Frying your chicken wings
Step 8- Before battering your chicken, let the chicken sit out for 20 to 25 minutes. This will allow the chicken to come to temperature, and it also ensure proper cooking of the chicken wing pieces. Take the chicken wing pieces 6 to 8 at a time and add them into the seasoned egg batter. Coat the chicken wing pieces with the seasoned egg batter.
Step 9- Remove the chicken wing pieces from the seasoned egg batter and shake them slightly as you want a light coating. Add the chicken wing pieces into the seasoned all-purpose flour batter. Cover the Tubber ware with a lid and shake it to coat the chicken wing pieces with the seasoned all-purpose flour batter. Remove the chicken wing pieces from the seasoned all-purpose flour batter and shake them slightly as you want a light coating. Add the chicken wing pieces into the hot oil. Let fry for 8 to 10 minutes.
Step 10- At the 6-minute mark, the chicken wing pieces will start to float to the surface of the oil. That let you know that the chicken wing pieces are almost done. Continue to let them fry for 2 to 4 minutes. After 8 to 10 minutes the chicken wing pieces should be done. Remove the chicken wing pieces from the hot oil using a mesh straining spoon. Hold the mesh straining spoon over the pot to allow the oil to drain back into the pot. Transfer the chicken wing pieces onto a cooling rack with an 11 by-17-inch baking pan underneath it. Let the chicken wing pieces cool for 5 to 10 minutes before serving.
Making the shrimp fried rice
Preheat your fire to medium heat.
Step 11- Let a large saucepan or wok get hot for 2 minutes. Add 1 and 1/2 tablespoons vegetable or canola oil into a large saucepan or wok. Spread around as evenly as possible. Let get hot for 30 seconds. Add 2 large eggs (Room temp) beaten. Stir with a wooden spatula for 30 seconds. Add 2/3 cup scallions (Green onion ends), and 1/3 cup chopped green onions. Stir continuously for 1 to 2 minutes.
Step 12- Add 2 cloves pressed garlic, followed by your shrimp tails, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon chef Paul Prudhomme’s seafood magic. Stir all ingredients together. Let sauté for 3 minutes stirring occasionally.
Step 13- Add 4 cups (1 pound and 1.7 ounces in weight) day old, cooked rice, 1 tablespoon sesame seed oil, 2 tablespoons soy sauce, and 1/4 cup chopped green onions. Stir all ingredients together until combined. Let cool for 10 minutes before serving.
Step 14- To serve the dish, add the shrimp fried rice and the chicken wings on a large plate. Followed by you chopped iceberg lettuce, 1 or 2 teaspoons pickle juice, 1 tablespoon mayonnaise and 2 slices of bread and butter pickle chips on top of the chopped lettuce. After that the meal is ready to be served.
YouTube instructional video
