Ingredients Jump to Instructions ↓

  1. 1 fryer (about 4 1/2 pounds), cut into 10 pieces 1/2 cup hot sauce

  2. 1/2 cup buttermilk

  3. 3/4 teaspoon salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 4 cups vegetable oil

  6. 2 cups bleached all-purpose flour

  7. 1 tablespoon Creole Seasoning

Instructions Jump to Ingredients ↑

  1. Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times. † Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360?F. † Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature. † Yield : 6 to 8 servings


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