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Nutrition info

AmountPer 530 g serving
  • Calories840
  • Protein57 g
  • Fat50 g
  • Saturated fat16 g
  • Carbohydrates37 g
  • Fibre4 g
  • Sugars6 g
  • Cholesterol220 mg
  • Sodium860 mg
% Daily ValuePer 530 g serving
  • Potassium26
  • Calcium15
  • Iron30
  • Vitamin A25
  • Vitamin C80
  • Vitamin B663
  • Vitamin B1259
  • Folate37
  • Magnesium
  • Zinc40
Food prep tip

Louisiana Fried Chicken

  • Popular
  • Whole
Prepping60min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 57 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Chicken
Pepper Sauce

Step by step

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.
3
Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
4
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.
5
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.