Louisiana Fried Chicken

This is the easiest Louisiana fried chicken you’ll ever make. It’s simple, juicy, succulent, and requires only a few ingredients.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Servings

Calories 815kcal

Author Savory Thoughts

Equipment

Deep fryer you can also use a deep cast iron skillet or Dutch Oven
Whisk
Tongs
Spider Strainer
Mixing Bowls
Cooling racks with trays

Ingredients

Desired Chicken pieces; We cut up a 5 ½ lb. chicken into individual pieces
3 Large Eggs
1 Quart Reduced Fat Cultured Buttermilk
3 Tbsp. Paprika; Plus 1 Tbsp. for the flour mixture. You can also use smoked paprika which will provide depth of flavor.
¼ Cup Jacmel Seasoning; Plus 2 Tbsp. for the flour mixture
2 Tbsp. Kosher Salt; For the buttermilk mixture
Few Drops Hot Sauce; We used Dave's Carolina Reaper
3 Cups All-Purpose Flour
1 ½ Cup Cornstarch
Oil For Deep Frying; You can use Vegetable oil, Canola oil, or peanut oil.

Instructions

Preparing the chicken: Clean the chicken thoroughly and cut the chicken into pieces if using a whole chicken.
Marinating the chicken: After cleaning the chicken, prepare the buttermilk brine. In a large bowl add the 3 eggs, buttermilk, paprika, hot sauce (we used Dave’s Carolina Reaper), and Jacmel Seasoning Blend. Stir it well to combine, then add the chicken. Be sure to coat the chicken well, and allow it to marinate for at least 30 minutes, but longer if possible as the flavor will amplify.
Flour Mixture: In a large bowl, add the all-purpose flour, Jacmel seasoning, paprika, and cornstarch. Whisk well to combine.
Bread and fry the chicken: Working in small batches, or 3 pieces at a time, dip the chicken in the flour mixture. Coat the chicken on all sides (see notes below) and place it on a cooling rack for about 5 minutes before frying.
When ready to fry, dip the coated chicken in the hot oil. Fry about 3 pieces of chicken at a time. Do not overcrowd the pan as this will reduce the oil temperature.
Remove the cooked chicken from the oil and either place it on a paper-toweled plate or on a clean cooling rack with a tray underneath. The cooling rack will allow the excess oil to drain. Repeat the process with the remaining pieces.

Video

Notes

*** Calories are estimated per serving.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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Pro Tips

When breading the chicken, allow the chicken to stay on the rack or plate for at least 5 minutes. This will help the breading/flour properly stick to the chicken.

Preparation is key when it comes to making fried chicken. Before frying, have the paper toweled plates or cooling rack/tray ready. Have paper towels ready for easy cleanups and have an instant thermometer ready.

Highly recommend you use a deep fryer, a deep cast iron skillet, or a Dutch oven. It’s very common for oil to splash when frying chicken. To avoid an overflow and splatter, do not use a shallow pan.

To remove the chicken from the hot oil, I highly recommend you use a spider strainer or tongs.

Always monitor your oil. I like to deep fry chicken at 350F temperature. Do not let the oil temperature reduce below 325F as this may cause your chicken to be raw, or unevenly cooked.

Nutrition