Best 2 Crawfish Boil Fried Chicken Recipes

Crawfish boils and fried chicken are two of the most iconic Southern dishes, and this recipe combines them into one delicious meal. The crawfish are boiled in a flavorful broth with corn, potatoes, and sausage, while the chicken is fried to crispy perfection. The result is a feast that is sure to please everyone at your table.

This recipe includes detailed instructions for boiling the crawfish and frying the chicken, as well as a recipe for a delicious dipping sauce. You can also find recipes for other classic Southern sides like coleslaw, potato salad, and cornbread. With this recipe, you'll have everything you need to throw a crawfish boil and fried chicken party that your friends and family will love.

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"CRAWFISH BOIL" FRIED CHICKEN RECIPE - (2/5)

Provided by á-7122

Number Of Ingredients 7

Ingredients

2 3 1/2 to 4 pound chickens (8 pieces each)
2 quarts cold water
4 tablespoons Zatarain's Crawfish, Shrimp and Crab Boil (available in the specialty section of some grocery stores and online)
3 cups flour (divided)
3 teaspoons salt (divided)
1 1/2 teaspoons black pepper (divided)
1 teaspoon Creole seasoning (various brands are available in the specialty section of some grocery stores and online)

Steps:

Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours. Remove chicken from brine and pat the skin dry. Combine 1 cup flour, 1 teaspoon salt and 1/2 teaspoon black pepper and coat the chicken with the mixture. Place coated chicken on a sheet pan in a single layer and allow to sit in the refrigerator for at least 2 hours (this will help pull excess water from the chicken and create a crispier skin). Season 2 cups of flour with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon Creole seasoning. Toss the chicken in the new flour mixture to coat liberally and shake off excess flour. Fry chicken at 350 degrees F for 12-14 minutes. Strain and season with more salt and pepper to taste.

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

Tips:

Use fresh crawfish. Fresh crawfish have a sweeter, more delicate flavor than frozen crawfish. If you can't find fresh crawfish, frozen crawfish will still work, but they may not be as flavorful.
Purge the crawfish before cooking. Purging the crawfish helps to remove any dirt or grit from their digestive tracts. To purge the crawfish, place them in a large pot or container filled with cold water. Add 1/4 cup of salt to the water and stir to dissolve. Let the crawfish purge for 30 minutes, then drain them and rinse them well.
Season the crawfish well. Crawfish can handle a lot of seasoning, so don't be afraid to experiment with different flavors. Some popular seasonings for crawfish include garlic, lemon, cayenne pepper, and Old Bay seasoning.
Cook the crawfish until they are bright red. Crawfish are done cooking when they are bright red and the shells are no longer translucent. Overcooked crawfish will be tough and rubbery.
Serve the crawfish immediately. Crawfish are best served hot and fresh. Serve them with melted butter, lemon wedges, and your favorite dipping sauce.

Conclusion:

A crawfish boil is a fun and easy way to enjoy this delicious seafood. With a little planning and preparation, you can throw a crawfish boil that your friends and family will love. Just be sure to follow these tips to ensure that your crawfish boil is a success.