BPS ALT FEST- Yellow Food Truck

RECIPE

BOOK

FRIED PICKLES

INGREDIENTS

for the sauce: for the pickles:
1/4 cup mayonnaise
1 tbs drained horseradish Peanut or vegetable oil, for frying
2 tsp ketchup 1/2 cup all-purpose flour
1/4 tsp Cajun seasoning 1 3/4 tsp Cajun seasoning
1/2 tsp Italian seasoning
DIRECTIONS 1/4 tsp cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

1 Make te sauce: Mix the mayonnaise, horseradish, ketchup and Cajun
seasoning in a bowl; set aside.

2 Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometr
registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper,
1/2 tsp salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and part dry.

3 Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting
the excess drip off, and add to the oil at a time. Fry until golden brown, 1 to 2 minutes: remove with a slotted
spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and
butter. Serve immediately with the prepared sauce.

FRIED CHICKEN

INGREDIENTS 2 tbsp garlic powder
1 tbsp onion powder
2 whole free-range, organic chickens 2 tsp cayenne pepper
vegetable oil of choice, for frying the chicken 2 cups buttermilk
6 cups all-purpose flour
5 tbsp salt
4 tbsp ground black pepper

DIRECTIONS

1 Cut the whole chickens into 4 breasts, 4 thigs, 7 Take the breasts that are in the flour mixture and aggressively
4 lrgs and 4 wings and set aside. push the flour mixture into the wet chicken. Make sure that the
chicken in very thotoughly coated you are looking for. Gently
2 Preheat your oil, in either a heavy pan on place the breasts in your hot oil.
the stove or a deep -fryer, to 325 degrees F.
In a large bowl, combine the flour, salt, black 8 Next, repeat the dredging steps with your other pieces of chicken
in this order: thigh, leg then wing.
pepper, garlic powder, onion powder and
cayenne pepper until thoroughly mixed. Set aside. When your place the last wing into the flyer, you should have
16 pieces of chicken in the oil. Set a timer for 15 minutes.
3 Pour the buttermilk into another bowl large
9enough for the chicken to be immersed in

4 the buttermilk.
5 Prepare your dredging station. Place your 10 After 15 minutes, take a probe thermometr and check the
chicken in a bowl. Next to that, your bowl of temperature of a breast. If it reads 180 degrees F, all of your
buttermilk, and next to that, your dry mixture. chicken is done. (Keep in mind that it will continue to cook after
it has been removed from the fryer.)

Take your breasts, lightly dust them with your Remove the chicken from the oil and let it drain for 5 minutes.
flour mixture, then dip them in the buttermilk Let cool for an additional 10 minutes before serving.

6 11until they are coated, and then place them in the
flour mixture.