Recipe
Louisiana Fried Chicken
Prep Time: 1 hr
Cook Time: 30 min
Serves: 4
What’s the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it’s a decadent treat that’s worth trying, especially served with this delicious pepper sauce.
Contributed By: Recipe courtesy of National Chicken Council - U.S.
Ingredients
Louisiana Fried Chicken:
2 1/2 lb (1.2 kg)
whole chicken, cut into pieces
1 cup (250 mL)
buttermilk
3/4 cups (175 mL)
flour
1/4 cup (60 mL)
cornmeal (polenta)
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
celery salt
1/2 tsp (2.5 mL)
pepper
1/2 tsp (2.5 mL)
cayenne pepper
1 1/2 tsp (7.5 mL)
paprika
4 cups (1 L)
vegetable oil, for frying
Pepper Sauce (Optional):
1 tbsp (15 mL)
butter
1 1/4 cups (315 mL)
low-sodium chicken broth
1
onion, medium, finely-chopped
1/2
green pepper, finely-chopped
1/2
red pepper, finely-chopped
2 tbsp (30 mL)
flour
1/4 tsp (1.25 mL)
cayenne pepper
1/4 tsp (1.25 mL)
salt
Instructions
Louisiana Fried Chicken
1
Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2
In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3
In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
Pepper Sauce (Optional)
1
In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
2
Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.