📝 About This Recipe
This quintessential Creole masterpiece features a double-dredged crust infused with the vibrant, aromatic spices of New Orleans. Marinated in a spicy buttermilk bath, the chicken emerges from the cast iron skillet with a shatteringly crisp exterior and an impossibly juicy, tender interior. It is a soulful celebration of heat, herb, and heritage that captures the true essence of Louisiana comfort food.
🥗 Ingredients
The Chicken
- 3-4 pounds Whole Chicken (cut into 8-10 pieces, bone-in and skin-on)
The Creole Marinade
- 2 cups Buttermilk (full fat preferred)
- 3 tablespoons Louisiana-style Hot Sauce (such as Crystal or Tabasco)
- 1 Egg (beaten)
- 4 cloves Garlic (smashed and minced)
- 1 tablespoon Creole Seasoning (store-bought or homemade)
The Dredge
- 3 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Thyme (crushed between palms)
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Kosher Salt
Frying Medium
- 1 quart Peanut Oil or Vegetable Oil (or as needed for deep frying)
- 2 tablespoons Bacon Drippings (optional, for authentic flavor)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, beaten egg, minced garlic, and 1 tablespoon of Creole seasoning.
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2
Submerge the chicken pieces in the buttermilk mixture, ensuring every piece is well-coated. Cover and refrigerate for at least 4 hours, though overnight is best for the most tender results.
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3
In a large brown paper bag or a wide shallow dish, combine the flour, cornstarch, smoked paprika, cayenne, thyme, onion powder, salt, and black pepper. Shake or whisk to distribute the spices evenly.
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4
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, which ensures even frying.
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5
Fill a large cast-iron skillet or heavy-bottomed Dutch oven with about 2 inches of oil. If using bacon drippings, add them now. Heat the oil to 350°F (175°C).
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6
One by one, remove chicken pieces from the buttermilk, letting the excess drip off, and drop them into the flour mixture. Shake the bag or toss to coat thoroughly.
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7
For a 'Creole Crust,' dip the floured chicken back into the buttermilk briefly, then back into the flour for a second coating. Press the flour into the skin to create those craggy, crispy bits.
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8
Place the coated chicken on a wire rack for 10 minutes before frying. This 'sets' the breading so it doesn't fall off in the oil.
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9
Carefully place 3-4 pieces of chicken in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy chicken.
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10
Fry the dark meat (legs and thighs) for about 12-15 minutes, and white meat (breasts and wings) for 10-12 minutes. Use tongs to turn the pieces every few minutes until they are a deep golden brown.
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11
Check for doneness using an instant-read thermometer; the internal temperature should reach 165°F (74°C) at the thickest part of the bone.
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12
Remove the chicken and drain on a wire rack set over a baking sheet rather than paper towels to keep the bottom from getting soggy.
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13
Sprinkle with a tiny pinch of extra salt or Creole seasoning while still hot, and let rest for 5-10 minutes before serving.
💡 Chef's Tips
Use a cast-iron skillet if possible; it retains heat better than any other pan for a consistent fry. Don't skip the cornstarch; it lowers the protein content of the flour just enough to create a lighter, crispier crunch. Maintain your oil temperature between 325°F and 350°F; if it gets too hot, the outside burns before the inside cooks. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk and letting it sit for 10 minutes. Always fry the chicken in batches to ensure the crust seals instantly upon hitting the oil.
🍽️ Serving Suggestions
Serve with a side of creamy stove-top Macaroni and Cheese or buttery Red Beans and Rice. A drizzle of hot honey or a side of spicy Remoulade sauce adds a perfect modern Creole kick. Pair with a cold glass of sweet iced tea or a crisp, light lager to cut through the richness. Classic Southern coleslaw or vinegar-based braised collard greens provide a necessary acidic balance. Warm, honey-glazed buttermilk biscuits are the essential bread accompaniment.