Louisiana Fried Chicken
- 2-1/2 pounds chicken parts, rinsed and patted dry
- 1 cup buttermilk
- 3/4 cup flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- 1-1/2 teaspoons paprika4 cups vegetable oil, for frying
Pepper Sauce: (optional)
- 1 tablespoon butter
- 1-1/4 cups no-salt or low-sodium chicken broth
- 1 medium onion, finely chopped
- 1/2 green pepper, finely chopped
- 1/2 red pepper, finely chopped
- 2 tablespoons flour
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- Place chicken in large, glass bowl or dish; pour buttermilk over it.
Cover and refrigerate for 30 minutes.
- 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
- 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. 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.
- In large, cast iron skillet add oil to fill 3/4-inch deep. Over
medium-high heat, warm oil to 350°F. using 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
180°F. on thermometer. Remove chicken and drain on paper towels. Cook
remaining chicken in same manner until done. Before serving, reheat sauce
and pass separately.
Recipe and photo courtesy of the National Chicken Council. Used with permission.