How to make Louisiana Fried Chicken and Dirty Rice from scratch

[Music] hey what's up y'all it's charlie today i'm gonna be showing y'all how to make my homemade louisiana fried chicken with dirty rice from scratch now let's start with the fried chicken fried chicken is basically any type of piece of chicken whether it's a leg wing thigh a breast is coated with some kind of batter there's all different types of variations of batter that people make they coat that chicken with the batter and from there it's either deep fried pan fried or even air fried or even pressure right i don't know how but fried chicken is known all over the world everybody has their own take on how they fried chicken it is closely associated with the american south particularly within the african-american community now as for the dirty rice dirty rice is a creole dish that originated in louisiana and the rice gets its dirty brown color from being cooked with little small pieces of chicken gives and chicken livers now it is also referred to as rice dressing as well now the difference between dirty rice and rice dressing dirty rice is made with the chicken gizzards in the chicken livers and rice dressing is made with the ground beef and the ground pork and sometimes it could be interchangeable they can some people do mix the ground beef in the ground pork with the chicken livers and the chicken gives us you know it's made all different types of ways now this recipe serves between four to eight people i made quite a bit of dirty rice you know and it calls for about eight to ten pieces of chicken as well so it's pretty big meals you could serve quite a few people with it not only is this one of my favorite meals but it is absolutely delicious so what i prefer further ado let's get started all right here's all what y'all gonna need to make your louisiana fried chicken with dirty rice let's get started you will need three pounds of chicken uh this is four chicken legs and four chicken thighs you can also use chicken breast and chicken wings but i prefer you use the chicken legs and the chicken thighs all right and along with that you're gonna need two pounds of chicken gizzards one pound of chicken livers all purpose flour salted butter canola oil this is 48 fluid ounces here four large eggs you're gonna need any type of long grain rice i'm gonna be using jasmine rice and for y'all seasonings you're gonna need one yellow onion a bunch of green onion celery green bell pepper red bell pepper and some garlic and for y'all additional seasonings you will need some salt tony sasha rice krill seasoning now if you don't have this you can use the veterans krill seasoning or the slap in your mama cajun seasoning chef paul put on support your magic now if you don't have this you can completely omit it from the recipe onion powder garlic powder some paprika cayenne pepper black pepper dried thyme and these two ingredients right here is optional i'm gonna be using some crab ball and some creole mustard it could be bizarre and it don't matter and for your tools you're going to need a slow cooker and this is a 7 quart slow cooker by crockpot now you can get the best possible chicken stock which it gives it's in your slow cooker all right and along with that you're going to need a food processor um if you don't have the food processor you're just going to have to chop up the um the gizzards and the chicken livers by hand all right and there we have it all right let's get straight to it we're going to start by chopping up one yellow onion a lot of work in preparation to do here we're just going to chop that up really good here we have some green onions and we're just going to chop this up and you're going to make sure you chop up the ends to your green onions as well all right we're going to rinse off our celery make sure you rinse that off good and you're going to chop four stalks of celery here we have a green bell pepper we're just going to rinse that off make sure you move the core out of the center and we're going to chop this up make sure you chop that up really good here we have a red bell pepper we're just going to rinse this off make sure you remove the core out of the center and we're just going to chop this up here we have four cloves of garlic which is actually two big cloves of garlic and we're just gonna chop that up until it is minced all right let's get started on our chicken we're going to add our chicken pieces into a strainer now we're going to rinse our chicken pieces off with cold water now i like to do this stuff as a precaution just so that there are no blood or any particles that might be on the chicken all right now we're going to take some napkins and we're going to pat the chicken dry and if your chicken has any type of excessive fat you just take a knife and trim that off we transferred our chicken pieces into a large bowl let's add some seasoning we're going to add 1 4 teaspoon of salt 2 teaspoons of tony sacha raised krill seasoning 2 teaspoons of chef parquedons portrait magic 2 teaspoons of onion powder 2 teaspoons of garlic powder a half a teaspoon of crab ball that's optional if you don't have that you can use the cayenne pepper just add a half a teaspoon of that in there a half a teaspoon of dried thyme and four tablespoons of creole mustard could be by xanarans whichever you prefer now you're going to take your hands and you're just going to coat those seasonings onto the chicken pieces all right that's looking pretty good so far now we're going to cover this with a lid you're going to place this into your fridge for about two to four hours or if you're patient guy like me you can let it sit overnight all right we're going to add our chicken give this into a strainer and we're going to rinse our chicken gizzards off with cold water now we're going to start our chicken gizzas make sure that they're all good to go but if your chicken gives us have this yellowish greenish skin on it just peel that off you don't want that on the chicken givers because when that's cooked it's really really tough all right now let's get started on our chicken stock we're going to set our slow cooker too high now we're going to add one quart of water you can reduce this to a half a quart if you like if you want a stronger chicken stock now let's add some seasoning sprinkle one eight teaspoon of salt a half a teaspoon of tony saturates krill seasoning a half a teaspoon of chef paul perdon's poetry magic one teaspoon of onion powder one teaspoon of garlic powder and a half a teaspoon of dried thyme now we're going to take our spoon and we're just going to give this a quick stir it's going to give our stock a wonderful flavor with our little seasonings now we're going to add our chicken gizzards in there let's add it all in there now we're just going to give this a quick stir now we're going to cover this and we're gonna let this slow cook for about six to eight hours or if you're a patient guy like myself i'm gonna let it go overnight now we're gonna preheat our fire to medium high heat now let's get started on our rice in a medium sized pot we're gonna add two quarts of water let the water come to a simmer let's add a simmer now we're gonna add two cups of rice i'm gonna take my spoon and give this a quick stir now we're not trying to cook the rice we just want to paul boil it until it's almost done now we're gonna let this simmer for about four to six minutes it's been about four to six minutes now and our rice should be ready to go four to six minutes is all you need don't over cook it because it will come out gummy now you're gonna turn your fire off now we're going to add our rice into a strainer now we're going to rinse our rice off with cold water now remember your rice is not all the way done here all right now at this time you're going to take your strainer and place it back on top of your pot and you're just going to cover this and you're gonna let this sit for about 15 to 20 minutes and we're going to add this later for our dirty rice all right let's check on our chicken stock me i let mines go overnight which took about 12 to 15 hours six to eight hours for you should be done now we're going to go ahead and turn our crock pot off now we're going to add our chicken give us into a strainer with a medium sized bowl underneath it it's looking pretty good now we're just going to remove the chicken gizzards from the elbow i mean the strainer now we're just going to place that on the side and there we have it ladies and gentlemen homemade chicken stock made from scratch now we're going to preheat our fire to medium high heat we're using a cast iron skillet today we're going to add 2 tablespoons of salted butter we're just gonna spread that around our skillet and let that melt now you're gonna add one pound of chicken livers just add that in there all at once now let's add some seasoning we're gonna add a half a teaspoon of tony sachet race krill seasoning a half a teaspoon of chef palpadon's fortune magic one teaspoon of onion powder and one teaspoon of garlic powder i'm just going to take my spatula and give this a quick stir now you're going to let this saute for eight minutes stirring occasionally and while you're stirring it make sure you take your spatula and break down some of those pieces of chicken livers and you'll be good to go all right once done you're gonna turn your fire off and you're gonna set this on the side and let it cool for about 10 minutes all right in our food processor we're going to add our chicken gizzards just add that in there all at once now we're just going to cover that and we're going to post this for about 12 times and that's really all you need just parse it for about 12 times and there you have it our gizzards are nice and ground it all right now at this time you're gonna add your chicken livers chicken liver should be cool until warm just add that in there we'll make sure all that's grounded up really nicely now we're just gonna cover that we're just gonna post this for about six times shouldn't take long at all and there we have it our chicken livers are nice and grounded ready to go now we're going to preheat our fire to medium high heat now let's get started with our dirty rice in a large saucepan add 5 tablespoons of salted butter we're going to spread that butter around our saucepan and we're going to let that melt now let's add some seasonings we're going to add 2 3 cup of chopped yellow onion 1 cup of chopped green onion 2 3 cup of chopped celery a half a cup of chopped green bell pepper a half a cup of chopped red bell pepper and one tablespoon of chopped garlic now we're just going to stir all the ingredients together now we're going to cover this and we're going to let this saute for about 12 minutes stirring occasionally it's been about 12 minutes now and as you can see our seasonings have cooked down some exactly what we want all right now we're going to add our grounded chicken gizzards and our grounded chicken livers now we're just going to give this a quick stir now we're going to add some more seasoning add a half a cup of chopped yellow onion a half a cup of chopped green onion a half a cup of chopped celery a half a cup of chopped green bell pepper a half a cup of chopped red bell pepper and one tablespoon of chopped garlic now we're just going to give this a quick stir until combined we still ain't done adding the seasonings all right now we're going to add a half a teaspoon of salt two teaspoons of tony sacharis krill seasoning two teaspoons of chef paul for dawn's portion magic 2-3 teaspoons of onion powder 2-3 teaspoons of garlic powder a half a teaspoon of black pepper a half a teaspoon of cayenne pepper or crab ball one teaspoon of paprika and two teaspoons of dried thyme now we're going to take our spoon and stir all the ingredients together we got a little trifecta seasonings going on here we got seasoning seasonings and more seasonings gotta love it now we're gonna cover this and we're gonna let this saute for about 12 to 15 minutes stirring occasionally all right it's been about 12 to 15 minutes now now you want to make sure that you like this scrape at the bottom of your saucepan they have a lot of brown stuff down there you want to get that up that's nothing but good flavor that's come combine buying with the chicken gizzards and the chicken livers now once done you're going to turn your fire off you're going to set that saucepan on the side now we're going to preheat our fire to medium high heat now in a large pot we're going to add 4 tablespoons of salted butter we're gonna spread that butter around our pot and we're just gonna let that melt now at this time you're gonna add your grounded seasoned chicken gizzards and chicken liver mixture you want to make sure you taste that to make sure to set your desired taste if not you can add more seasonings all right now we're going to take our spoon and just give this a quick stir it's looking pretty good so far still with me y'all we almost done now remember that rice that we paw ball just add it all in there all at once now we're going to give this a quick stir until combined now we're going to add a half a cup to one cup of chicken stock now we're going to give this a quick stir now that rice is going to absorb all the flavors from all the seasonings the chicken gives us the chicken livers the chicken stock as well and that's going to give us a wonderful dirty rice like how you see here and there y'all have it ladies and gentlemen homemade dirty rice made from scratch takes time a lot of steps but well worth it now let's get started with our fried chicken we're going to preach our fire to medium-high heat in a medium-sized pot we're going to add 48 fluid ounces of canola oil now if you're having a deep fryer preheated to 375 degrees and you may need to add all according to your airfryer's instructional manual now you let this get hot for about 12 to 15 minutes now before we fry chicken make sure you have a cooling rack ready to go now if you don't have this you can use a regular serving dish lined with napkins i'm going to place our chicken on that once it's finished we've added four large eggs into a medium sized bowl sprinkle one fourth teaspoon of tony's actually squirrel seasoning one fourth teaspoon of chef paul for don's portrait magic a half a teaspoon of onion powder and a half a teaspoon of garlic powder now we're going to take our whisk and we're going to stir all those ingredients together until combined now let's begin our all-purpose flour batter in a large bowl add 3 cups of all-purpose flour two teaspoons of salt two teaspoons of tony sachery's krill seasoning two teaspoons of chef paul pedome's poultry magic two to three teaspoons of onion powder two to three teaspoons of garlic powder a half a teaspoon of cayenne pepper or crab ball whichever one you prefer and two teaspoons of dried thyme i'm going to take our spoon and we're just going to stir this until combined now the golden rule when it comes to frying chicken leave nothing unseasoned that means season everything and we kind of got like a little trifecta here same with the dirty rice we have the seasoning of the chicken the egg mixture and the alpha pasta batter like how you see here it's gonna create us some great well seasoned fried chicken let's get started with frying our chicken we're gonna take one chicken leg and one chicken thigh and we're going to add it in our seasoned egg mixture now we're going to coat that chicken in with the seasoned egg mixture now we're going to shake it to remove some of the egg mixture off the chicken as we want a light coating now we're going to add it into our seasoned all-purpose flour batter now we're going to cover this with a lid and we're just going to shake the bowl to coat that chicken with the seasoned all-purpose flour batter okay now we're going to remove the lid and we're going to remove the chicken of the all-purpose flour batter make sure you shake the chicken to remove some of the all-purpose flour batter as you want a light coating and now you're going to add it into the oil now you want to fry at least two to three at a time don't overcrowd it now frying times vary depending on the size of the chicken i have a chicken frying chart in the upper left hand corner and use this as a guideline all right now it's been a couple of minutes now and as you can see our chicken is starting to float at the surface of the oil that lets us know that our chicken is almost done all right now chicken legs and chicken thighs take about 15 minutes total to fry and after 15 minutes our chicken is done look pretty good nice golden brown now we're going to take our chicken and we're going to add it onto our cooling rack or serving dish lined with napkins now once done you're going to let this cool for about five minutes before serving and after that meal is complete here is the final presentation and there you have it louisiana fried chicken with dirty rice made from scratch by new orleans native if you like my channel hit that subscribe button hit the bell button if you want to be notified of my videos you can also check out this recipe along with all my other recipes visit www.charliecookandrews.com you can also find me on facebook and on instagram under the name charlie the cook andrews stay tuned as charlie's taste test is coming up next gang ah now it's time to go ahead and take a bite oh man fried chicken and dirty rice is one of my favorites i haven't eaten fried chicken and dirty rice in about eight years i'm talking about the the meal i haven't eaten it in about eight years i don't really eat it too often so this is a special treat for me look at that now it's time for the fried chicken this dirty rice it's really good you got the flavor of the chicken gizzas and the chicken livers and those seasonings that we've added it's really really good and that fried chicken nice and crunchy on the outside nice and juicy on the inside and it like it makes a big difference when you marinate your chicken overnight because that marinade is going to go in all inside of the um chicken and marinate into the meat it is really really good i'm telling y'all try the recipe it's really good anyways i hope y'all enjoyed the video and until next time have a good one peace [Music] um [Music] you

Channel: Charlie Andrews

Views: 441,755

Rating: 4.945457 out of 5

Keywords: Louisiana Fried Chicken and Dirty Rice, Fried Chicken, Louisiana Dirty Rice

Id: ETfb7kWo8VM

Length: 22min 33sec (1353 seconds)

Published: Fri Aug 21 2020