How do I make real southern spicy fried chicken and the calzone with spinach they serve at d'angelos?

Answer 1

Southern Fried Chicken
3 eggs
1/3 buttermilk
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the buttermilk. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, then let it soak for 5 minutes, and then coat well in the flour mixture. After you flour the chicken, let them set on a cooling rack for about 5 minutes so that the crust will not fall off!!
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Spinach and Three Cheese Calzone
Dough:
1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting

For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.

Filling:
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.

Answer 2

SPICY SOUTHERN FRIED CHICKEN
6 cups vegetable oil
1 teaspoon cayenne pepper
2/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs
2 tablespoons white pepper
1 frying chicken, with skin cut up

Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended.
Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
Dip each piece of chicken into the eggs, then coat generously with the flour mixture.
Drop each piece into the hot oil and fry 15 to 25 minutes, or until it is a dark golden brown.
Remove the chicken to paper towels or a rack to drain.

Answer 3

Cajun Fried Chicken

This ain't your mamma's fried chicken. The flavors are layered, starting deep in the meat working all the way to the surface. Your taste buds won't know what to do!

4 servings 40 min 20 min prep
Change to: servings US Metric
5 lbs chickens
1/4 cup cajun seasoning
8 ounces cajun marinade (injected)
2 cups creole mustard
4 cups flour
2 eggs (beaten)
2 tablespoons milk
2 tablespoons hot sauce

Not the one? See other Cajun Fried Chicken Recipes 60 mins
Cajun
Chicken
Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
Season all pieces with Cajun seasoning. I use Tony Chachere's.
Coat pieces with Creole mustard.
Mix eggs, milk and hot sauce in a shallow bowl.
Put two cups of flour in a large gallon size baggie.
Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
Heat oil for frying.
Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.

Answer 4

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