• Tommy Centola

Deep-fried Chicken

Whenever I think of fried chicken, this is the version that comes to mind. When using a deep-fryer, it is better to dip the chicken into a batter. This gives you an extra crispy crust.


Peanut oil

3-4 pound fryer, cut into 8 pieces

Creole seasoning

2 cups whole milk

3 eggs, beaten

2 cups self-rising flour

3 tablespoons hot sauce

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder


Heat oil to 350℉.


Remove excess fat from chicken pieces and place in a large bowl. Season on both sides with creole seasoning, In a separate bowl, mix remaining ingredients together until well blended.


Dip 1 piece at a time in batter mixture and place directly into the fryer. Do not overcrowd the basket. Cook until pieces are golden brown and cook through, about 10 minutes for white meat and 13-15 minutes for dark meat.


Drain on paper towels and serve hot.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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