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hotsauce and Marinate chicken for 1 to 2 hours. Remove chicken and pat dry. Season generously with Creole seasoning. Toss chicken in mustard and remainder of hotsauce until covered thoroughly.\n\nDredge chicken in flour. Dip each piece in egg wash, allowing excess egg to drip off and dredge a second time in Panko until covered completely.\n\nHeat oil to 325 and fry chicken until golden brown. Set aside on drying rack, serve hot.","description_bbcode_parsed":"<span style='word-wrap: break-word;'>Fried Chicken<br /><br />5 chicken quarters (separated)<br />3c Buttermilk<br />2c Flour<br />2c Panko<br />1 c Stone Ground Mustard<br />3 Tbs Konrikos Creole Seasoning<br />4 Tbs Hotsauce<br />3 Eggs (beaten)<br />Coarse Seasalt and Black Pepper<br />Peanut Oil<br /><br /><br />Mix Buttermilk and 2 Tbs of hotsauce and Marinate chicken for 1 to 2 hours. Remove chicken and pat dry. Season generously with Creole seasoning. Toss chicken in mustard and remainder of hotsauce until covered thoroughly.<br /><br />Dredge chicken in flour. Dip each piece in egg wash, allowing excess egg to drip off and dredge a second time in Panko until covered completely.<br /><br />Heat oil to 325 and fry chicken until golden brown. Set aside on drying rack, serve hot.</span>","writing":"","writing_bbcode_parsed":"<span style='word-wrap: break-word;'></span>","pools_count":0,"title":"Baking in the Buff with Beignet : Fried Chicken","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"1","rating_name":"Mature","ratings":[{"content_tag_id":"2","name":"Nudity","description":"Nonsexual nudity exposing breasts or genitals (must not show arousal)","rating_id":"1"}],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"10","views":"108","sales_description":null,"forsale":"f","digitalsales":"f","printsales":"f","digital_price":""}