Updated: Jan 4
With tomorrow being Mardi Gras, I could not think of a dish that had always been a requirement for Mardi Gras, Fried Chicken. This recipe is my take on Popeye’s Spicy Fried Chicken.
What makes Fried Chicken a New Orleans dish? Al Copeland
created Popeye’s Fried Chicken in New Orleans. His spicy chicken
changed the way the world ate fried chicken. This is my take of that
2 Fryer Chickens cut into 8 pieces each
Creole Seasoning Blend
1 cup Buttermilk
1/3 cup Water
1 cup Flour
1 tablespoon Granulated Garlic
2 teaspoons Granulated Onion
2 teaspoons Paprika
2 teaspoons Cayenne Pepper.
Preheat large skillet
filled with 2 inches of oil to 350 degrees.
Wash chicken pieces and pat dry. Sprinkle generously with Creole
seasoning. In a medium bowl combine buttermilk, eggs and water: mix
well. Mix dry seasonings with flour. Dip chicken pieces in buttermilk
mixture and then dredge in flour, shaking off the excess. Fry chicken
for approximately 10-15 minutes until brown on both sides. Chicken
is done when juice that runs out shows no trace of red. Drain well on
paper towels before serving.