Creole Fried Chicken

Submitted by Diana Adcock

"This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time."

 

• 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

1. For the Brine:.
2. In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
3. Add chicken pieces, cover and refrigerate 2-8 hours.
4. For the Spice Blend:.
5. In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
6. Mix well.
7. Set aside half your spice blend.
8. Add remaining spice blend to flour and mix well.
9. In a deep pot add oil.
10. Heat to 375 degrees.
11. Meanwhile:.
12. Set up a cookie sheet with a rectangular cake rack.
13. Remove chicken from brine, setting each piece on rack.
14. Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
15. Coat in flour mixture-return to rack.
16. Let stand for five minutes.
17. Coat in flour one more time-return to rack.
18. Let stand for an additional five minutes.
19. Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
20. 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.
21. Cook for 7 minutes, turn.
22. Cook an additional 7 minutes.
23. I use a meat sensor for the larger pieces.
24. Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
25. Repeat cooking process with remaining chicken.
26. Repeat dusting of both sides of cooked chicken when second batch is complete.
27. 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!