Creole Fried Chicken
- Ready In:
- 8hrs 28mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 quart water
- 1⁄4 cup white sugar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce
- 2 tablespoons salt
- 1 tablespoon granulated garlic
- 4 lbs bone-in chicken pieces
- 2 tablespoons black pepper
- 2 tablespoons dried oregano
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper
- 2 teaspoons white pepper
- 2 teaspoons celery salt
- 1 cup unbleached all-purpose flour
- 2 -3 quarts peanut oil or 2 -3 quarts vegetable oil
directions
- For the Brine:.
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours.
- For the Spice Blend:.
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
- Mix well.
- Set aside half your spice blend.
- Add remaining spice blend to flour and mix well.
- In a deep pot add oil.
- Heat to 375 degrees.
- Meanwhile:.
- Set up a cookie sheet with a rectangular cake rack.
- Remove chicken from brine, setting each piece on rack.
- Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
- Coat in flour mixture-return to rack.
- Let stand for five minutes.
- Coat in flour one more time-return to rack.
- Let stand for an additional five minutes.
- Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
- There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
- Cook for 7 minutes, turn.
- Cook an additional 7 minutes.
- I use a meat sensor for the larger pieces.
- Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
- Repeat cooking process with remaining chicken.
- Repeat dusting of both sides of cooked chicken when second batch is complete.
- Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois