GOLDEN PUNCH RECIPES

Steps:

• Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
• Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

Steps:

• In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
• After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut them in half.
• Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
• In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
• Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
• Dredge chicken pieces in flour.
• Dip in buttermilk.
• Coat with remaining flour. You may need to use a little more flour.
• Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.
• Drain on paper towels and serve hot.
• IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn't carry this at all.