Creole Fried Chicken

READY IN: 8hrs 28mins




  • 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!