Louisiana Fried Chicken

Louisiana Fried Chicken

What's the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it’s a decadent treat that’s worth trying, especially served with this delicious pepper sauce.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Louisiana Fried Chicken:

  • 2 1/2 lb (1.2 kg) whole chicken, cut into pieces
  • 1 cup (250 mL) buttermilk
  • 3/4 cups (175 mL) flour
  • 1/4 cup (60 mL) cornmeal (polenta)
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) celery salt
  • 1/2 tsp (2.5 mL) pepper
  • 1/2 tsp (2.5 mL) cayenne pepper
  • 1 1/2 tsp (7.5 mL) paprika
  • 4 cups (1 L) vegetable oil, for frying

Pepper Sauce (Optional):

  • 1 tbsp (15 mL) butter
  • 1 1/4 cups (315 mL) low-sodium chicken broth
  • 1 onion, medium, finely-chopped
  • 1/2 green pepper, finely-chopped
  • 1/2 red pepper, finely-chopped
  • 2 tbsp (30 mL) flour
  • 1/4 tsp (1.25 mL) cayenne pepper
  • 1/4 tsp (1.25 mL) salt

Instructions

Louisiana Fried Chicken

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

  2. 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.

  3. 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.

Pepper Sauce (Optional)

  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.

Nutrition Info

  • Per 530 g serving Amount
  • Calories 840
  • Protein 57 g
  • Fat 50 g
  • Saturated Fat 16 g
  • Carbohydrate 37 g
  • Fibre 4 g
  • Sugar 6 g
  • Cholesterol 220 mg
  • Sodium 860 mg
  • Per 530 g serving % Daily Value
  • Potassium 26
  • Calcium 15
  • Iron 30
  • Vitamin A 25
  • Vitamin C 80
  • Vitamin B6 63
  • Vitamin B12 59
  • Folate 37
  • Magnesium 32
  • Zinc 40

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