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
chicken.
Vegetable Oil
2 Fryer Chickens cut into 8 pieces each
Creole Seasoning Blend
1 cup Buttermilk
4 Eggs
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.
Enjoy!!!
