HOW LONG CAN YOU LEAVE COOKED CHICKEN OUT BEFORE IT GOES BAD RECIPES

Steps:

• In a small bowl mix together the ingredients for the buttermilk and set aside
• In another bowl of medium size, begin mixing together the breading ingredients and set aside
• Add enough oil to a frying pan and turn on to medium low heat
• Drain and rinse your jackfruit. Then on a cutting board, begin cutting parts of the jackfruit that are hard or contain seeds (see photo of scraps I discarded). You want to try and leave only the parts that are stringy or soft. This will help to provide a similar texture to chicken. I experimented with leaving the pieces as is and did not care for the texture
• Once the other parts have been cut away, you should be left with pieces that you want to fry. Begin by dipping the jackfruit piece in the buttermilk mixture, then in the breading, BACK in the buttermilk, then in the breading again.
• Once completed, add it to the hot frying pan. Note: you can add them one at a time, or wait until you've completed a handful of pieces to fry together.
• If the oil in the pan does not fully cover the jackfruit pieces, keep an eye on them so that they can be rotated after 2-3 minutes. You will know if they're ready when you touch them with your tongs and the outer breading has hardened and is crispy
• Repeat until all jackfruit is fried
• Once the jackfruit is fried, transfer to a plate with 3-4 layers of paper towels so that some of the oil can be absorbed. Allow them to cool for ~4 minutes before serving
• Pair with your favorite dipping sauce (or not) and enjoy!

Steps:

• Place all of ingredients in the slow cooker.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Shred the chicken and add it back to the slow cooker.  Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.