Video

4 Hamburger buns

2 Boneless skinless chicken breasts

1 Cup dill pickle juice

1 1/2 cup milk

Oil for frying

1 large egg

1 cup all purpose flour

1 tablespoon confectioners surgar

1 teaspoon Redneck Chef Boudreaux's Lone Star Seasonall

for Spicy use 1 1/2 tablespoons Redneck Chef Boudreaux's Kick'n Garlic Pepper

Dill pickle slices

lettus, tomatoe, and onion if you choose

1. Slice each chicken breast horizontally on a cutting board (creating 4 cutlets)

2. In a shallow baking dish c combine the breasts, pickle juice, and 1/2 milk, marinade 

for 30 or more minutes in fridge, then 10-15 mins in freezer (helps batter stick)

3. Whisk 1 cup milk and large egg, pour into  another shallow baking dish. Stir in 

chicken and coat both sides.

4. In a gallon zip lock bag, combine flour, sugar, seasonings and the chicken and shake 

until chicken is fully coated.

5. Heat oil in a large skillit over medium high heat.

6. Add chicken to the skillit and fry until golden brown (about 4-5 minutes). Place on 

paper towels to drain.

7. Serve on slightly toasted buns with your favorite toppings.

Knotty Beaver BBQ’s Pulled Pork Chili

Ingredients

· 2 pounds of leftover pulled pork*

· 2 TBSP olive oil

· I large onion, finely diced

· ½ green pepper, finely diced

· ½ red pepper, finely diced

· 2 jalapeño peppers, seeded and diced

· 3 cloves of garlic, minced

· 2 cans of kidney beans, drained & rinsed

· 1 can of black beans, drained & rinsed

· 1 14.5oz can diced tomatoes

· 1 TBPS tomato paste

· 1 8oz can of tomato sauce

· 1 Bottle/can of IPA beer

· 1 cup of water

· 1/3 cup of Red Neck Chef Boudreaux Chili seasoning

· 1 TBSP of ground cumin

· 1 TSP of cayenne pepper

· 1TBSP of salt

· 1 ½ TSP fresh cracked pepper

· ½ cup fresh cilantro, rough chopped

*Can substitute left over brisket for pulled pork

** Optional: Garnish with cilantro, shredded cheddar cheese, sliced jalapeños and onions

Directions:

1) In a large pot, heat the olive oil on a medium setting and stir in the onion, green & red peppers, jalapeno, and garlic. Sauté until the onions have softened and turned translucent. 

2) Stir in the diced tomatoes, tomato paste, tomato sauce, beer, and water. 

3) Combine all spices in a separate bowl and then add to the pot along with the beans.

4) Finally add the pulled pork and cilantro.

5) Bring to a boil and then reduce heat to low and let simmer for a minimum of 1.5-2 hours. 

6) If the chili is too thick, add a little water and feel free to adjust to taste with extra salt, pepper or cayenne. 

7) Garnish with remaining cilantro and top with shredded cheddar cheese, sliced jalapeños and onions

14oz Force of Nature ground bison
1.5lbs ground Italian sausage
1 medium-large onion finely diced
2 La Rouge or Red Bell peppers finely diced
2oz (1/2 packet) Red Neck Chef Boudreaux’s chili seasoning
4 cloves of garlic minced
1 - 29 oz can of Hunts tomato sauce
1 - 19 oz can of kidney beans
1 cup of beef broth (or water)
 

Sautée onions and peppers in same pot you’ll use for the chili
Once softened, add bison and sausage to brown.
Once browned, add Chili seasoning and minced garlic - stir to mix and simmer for a couple of minutes, this allows the oils in the seasoning to release and penetrate the meat.
 

Add tomato sauce, beef broth (or water) & kidney beans and simmer on medium-low for about 25 minutes.
 

Serve with you favorite shredded cheese and a nice dollop of sour cream.