Creole Fried Chicken

• quart water↗1 quart
• cup white sugar↗1⁄4 cup
• tablespoons Worcestershire sauce↗3 tablespoons
• tablespoons hot sauce↗3 tablespoons
• tablespoons salt↗2 tablespoons
• tablespoon granulated garlic1 tablespoon
• lbs bone-in chicken pieces↗4 lbs
• tablespoons black pepper↗2 tablespoons
• tablespoons dried oregano↗2 tablespoons
• tablespoons granulated garlic2 tablespoons
• tablespoons onion powder↗2 tablespoons
• tablespoons cayenne pepper↗2 tablespoons
• teaspoons white pepper2 teaspoons
• teaspoons celery salt2 teaspoons
• cup unbleached all-purpose flour↗1 cup
• quarts peanut oil or 2 -3 quarts vegetable oil2 -3

Step-by-step instructions

1. 1

   For the Brine:.

2. 2

   In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.

3. 3

   Add chicken pieces, cover and refrigerate 2-8 hours.

4. 4

   For the Spice Blend:.

5. 5

   In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.

6. 6

   Mix well.

7. 7

   Set aside half your spice blend.

8. 8

   Add remaining spice blend to flour and mix well.

9. 9

   In a deep pot add oil.

10. 10

    Heat to 375 degrees.

11. 11

    Meanwhile:.

12. 12

    Set up a cookie sheet with a rectangular cake rack.

13. 13

    Remove chicken from brine, setting each piece on rack.

14. 14

    Using half of the reserved spice blend sprinkle both sides of each piece of chicken.

15. 15

    Coat in flour mixture-return to rack.

16. 16

    Let stand for five minutes.

17. 17

    Coat in flour one more time-return to rack.

18. 18

    Let stand for an additional five minutes.

19. 19

    Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.

20. 20

    There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.

21. 21

    Cook for 7 minutes, turn.

22. 22

    Cook an additional 7 minutes.

23. 23

    I use a meat sensor for the larger pieces.

24. 24

    Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.

25. 25

    Repeat cooking process with remaining chicken.

26. 26

    Repeat dusting of both sides of cooked chicken when second batch is complete.

27. 27

    Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!