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Louisiana Fried Chicken Serves 4

2-1/2 pounds chicken parts, rinsed and patted dry
1 cup buttermilk
3/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
1-1/2 teaspoons paprika
4 cups vegetable oil, for frying

Pepper Sauce: (optional)
1 tablespoon butter
1-1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons flour
1/4 teaspoon cayenne
1/4 teaspoon salt

Place chicken in large, glass bowl or dish, and pour buttermilk over it. Cover and refrigerate for 30 minutes.

In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.

In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F. using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F. on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.

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