The Ultimate Fried Chicken Recipe


While there is some debate about which cooking method is the true Louisiana way, many believe that the pan-fried version is the one just like grandma used to make.

chicken

MAKES 4 TO 6 SERVINGS

  • 1 3- to 4-pound fryer, cut into 8 pieces
  • 1 quart buttermilk
  • 1/4 cup Louisiana-style hot sauce
  • 2 tablespoons Cajun seasoning
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 3 tablespoons smoked paprika
  • 1 tablespoon nutmeg
  • 1 tablespoon onion powder
  • peanut oil
  • lard

Remove excess fat from chicken pieces and place in a large bowl or container with fitted lid. Add buttermilk to cover, mix in hot sauce and Cajun seasoning, cover and let sit in place in refrigerator 2 hours or overnight.

Beat eggs in a large bowl until pale yellow. Set aside. In a separate bowl, mix remaining dry ingredients. Remove chicken from refrigerator and dredge each piece in flour mixture, then egg mixture, and back into flour mixture, dusting off any excess. Set aside on a plate until all pieces are coated.

In a large cast-iron pot with a fitted lid, add equal amounts of peanut oil and lard until oil reaches 1/2- inch in depth. Heat oil over medium-high heat until a pinch of flour tossed in the pot sizzles (the oil temperature should be about 350° to 375°F). Add chicken pieces to pot, but do not overcrowd. Reduce heat to medium, cover pot, and cook 5 to 7 minutes. Turn chicken pieces, cover, and cook an additional 5 to 7 minutes. Remove lid and let the pieces cook 5 minutes more until golden brown.

If necessary, cook chicken in batches and keep warm in a 300°F oven until all chicken has been fried.

Place cooked chicken pieces on crumpled paper towels to drain. Serve hot.

……….

This recipe was sponsored by http://www.louisianacookin.com/

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2 thoughts on “The Ultimate Fried Chicken Recipe

  1. This recipe is pretty much what I do, but I would recommend cutting the chicken into 10 pieces rather than 8 (cut each breast in half) for even cooking and equal portions.

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