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Louisiana Fried Chicken

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 45 mins

Ingredients

2 1/2pounds pounds chicken parts, rinsed and patted dry
1cup buttermilk
3/4cup flour
1/4cup yellow cornmeal
1/2teaspoon salt
1/2teaspoon celery salt
1/2teaspoon pepper
1/2teaspoon cayenne
1 1/2teaspoons paprika
4cups vegetable oil, for frying
Pepper Sauce (optional)
1tablespoon butter
1 1/4cups no-salt or low-sodium chicken broth
1medium onion, finely chopped
1/2-- green pepper, finely chopped
1/2-- red pepper, finely chopped
2tablespoons flour
1/4teaspoon cayenne
1/4teaspoon salt

Instructions

  1. Place chicken in large, glass bowl or dish; pour buttermilk over it.  Cover and refrigerate for 30 minutes.
  2. 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.
  3. In medium saucepan over medium heat, warm butter.  Stir in onion, red pepper and green pepper.  Stew peppers until soft, about 10 minutes, stirring occasionally.  Stir in flour and cayenne.  Cook for 2 minutes, stirring often.  Gradually stir in chicken broth.  Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes.  Add salt; remove from heat and set aside until needed.
  4. In large, cast iron skillet add oil to fill 3/4-inch deep.  Over medium-high heat, warm oil to 350F. 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 180F on thermometer.  Remove chicken and drain on paper towels.  Cook remaining chicken in same manner until done.  Before serving, reheat sauce and pass separately. 

Nutritional Info *per serving

  • Calories 2670
  • Glycemic Load 0
  • Fat 265g
  • Saturated Fat 31g
  • Polyunsaturated Fat 151g
  • Monounsaturated Fat 68g
  • Cholesterol 225mg
  • Sodium 880mg
  • Potassium 840mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugars 5g
  • Protein 58g
  • Trans Fat 6g
  • Vitamin A 30%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 20%