Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken, (cut in 10 pieces)
  • 1½ teaspoon (7.5g) salt
  • 3-4 garlic, (crushed)
  • 1 tablespoon (19g) hot sauce
  • 2-3 teaspoons (8-12g) Creole seasoning
  • 4 cups (980g) buttermilk
  • 1 cup (125g) all-purpose flour
  • 1 cup (128g) cornstarch
  • 2 cup (100g) Panko bread crumbs
  • 2 teaspoons (8g) baking powder
  • 1 teaspoon (5g) salt
  • 1 tablespoon (7g) paprika
  • 2 tablespoons (20g) garlic powder
  • 2 tablespoon (14g) onion powder
  • 1 teaspoon (2g) cayenne pepper
  • 1- 1½ tablespoon (3-4.5g) dried herbs ((thyme, oregano, parsley))
  • 1 teaspoon (2g) white pepper
  • Oil, (for frying)
  • 1 tablespoon (7g) cayenne pepper
  • 2 tablespoon (25g) brown sugar
  • 1 tablespoon (7g) paprika
  • 1 tablespoon (8g) chili powder
  • 1 teaspoon (5g) salt
  • 1 ½ teaspoon garlic powder
  • 2 tablespoon (38g) hot sauce
  • ¼ cup (57g) unsalted butter
  • ¼ cup (63ml) vegetable oil

Instruction

  • Place chicken in a large bowl or Large Ziploc. Then seasoned with salt followed by a crushed garlic, hot sauce and creole seasoning.
  • Next, pour the buttermilk in the marinated chicken, cover bowl with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • In a large bowl, whisk together the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  • Remove all the marinated chicken from the buttermilk. Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process too.
  • Let the chicken rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.