• Tommy Centola

Fried Chicken

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

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!!!

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