The Louisiana fried chicken you are about to prepare is the simplest you will ever make. This recipe is straightforward, juicy, and luscious.
The fact that the fried chicken is extremely flavorful, it should not come as a surprise because anything that originates from Louisiana is fantastic.
Louisiana Fried Chicken
Before we begin with this recipe for fried chicken that is both juicy and succulent, let us just state that Louisiana Fried Chicken is the epitome of soul cuisine in its most basic form. Aside from that, we hold a special place in our hearts for anything that originates from Louisiana, simply because of the closeness of the culture to that of Haiti.
This delicious flavor is mostly comprised of paprika and Jacmel Seasoning as its foundational components. This dish is elevated to a level that is not typically found in fried chicken because to the smoky taste that is included in it. Probably one of the best renditions of fried chicken simply due to the fact that it makes you feel as though you are eating fried chicken from your favorite restaurant.
It is possible to make fried chicken that is rather complicated, but what makes this Louisiana Fried Chicken even more tempting is the fact that it is easy to make and can be prepared in a short amount of time. This can be accomplished in a span of forty-five minutes to one hour.
What Qualifies This Recipe As A Wonderful One?
In addition to being deliciously crispy, it is also juicy and soft, making it the ideal comfort food. It is also quite easy to prepare and takes very little time. It is perfectly seasoned.
Ingredients That Are Essential To Make This Recipe
- Chicken – Your preferred chunks of your favorite chicken. We used a chicken that weighed 5 and a half pounds and sliced it into pieces.
- Buttermilk is used for coating and will help to keep the softness intact.
- Cornstarch and All-Purpose Flour — The cornstarch serves to make the outer layer crunchy, while the all-purpose flour is used to make the outer layer crispy.
Our Jacmel Seasoning Blend, paprika, kosher salt, and Dave’s Carolina Reaper are the spices that you should use. You can also use Tabasco sauce if you like. On the other hand, you should be aware that Dave’s Carolina Reaper is very spicy. No more than a few drops (about three to four) will do.
- Peanut oil or vegetable oil can be used for frying.
Comparing Our Louisiana Chicken Recipe to Other Fried Chicken Recipes
In a manner that is comparable to that of Creole cuisine, our Louisiana chicken is seasoned with a substantial quantity of paprika and pepper combinations. In almost every respect, the cooking technique is identical to that of other types of fried chicken.
In light of the fact that Haitian food and Creole cuisine are quite similar to one another, the seasoning foundation that we utilized for this dish was derived from our Jacmel seasoning. This is because the elements that were used are normally the same ingredients that are present in creole seasoning.
This chicken is also prepared with a buttermilk mixture. Although there are alternatives available, I would still recommend it for a number of reasons, despite the fact that it can be removed. The acidity not only helps to maintain the wetness and suppleness of the substance, but it also contributes to the flavor of the substance.
In the event that you do not have buttermilk in your house, you should not be concerned about it.
Milk and vinegar are most likely under your control at this moment. It is sufficient to combine one cup of milk with one tablespoon of vinegar, stir the mixture completely, and then let it sit for five minutes. This is all that is required.
How To Get A Perfectly Crisp Chicken?
This is not limited to Louisiana fried chicken; it applies to any type of fried chicken. In order to achieve that wonderfully crisp outside layer that is also crunchy, the temperature of your oil needs to be just right. The temperature of your oil should not drop below 325 degrees Fahrenheit.
Because of the high temperature of the oil, the chicken will burn, and the meat will continue to be raw on the inside. When your oil is not at the appropriate temperature, the opposite will occur. The use of a deep fryer, which comes equipped with temperature regulation, is highly recommended.
The chicken that has been cooked should have an instantaneous internal temperature of 165 degrees Fahrenheit when you examine the thickest area of the flesh using an immediate digital thermometer. You will become unwell or suffer from food poisoning if you consume raw chicken.
How Long Should I Fry My Chicken?
This is dependent on the pieces. When it comes to deep frying, dark meat takes approximately 12-14 minutes, whereas white meat could take anywhere from 10-12 minutes, depending on the thickness of the meat.
Make The Best Louisiana Fried Chicken With Haitian Seasoning?
As part of the preparation of the chicken, check out this poul nan sos recipe, which includes specific instructions for cleaning the chicken. Any parts of chicken that you desire can be used in this recipe.
Louisiana Fried Chicken With Haitian Seasoning
Equipment
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 frying
Instructions
- Cleaning the chicken is the first step in the process of marinating it. Next, prepare the buttermilk brine. Add the three eggs, buttermilk, paprika, hot sauce (we used Dave's Carolina Reaper), and Jacmel Seasoning Blend to a large bowl. Mix gently until everything is evenly distributed. Combine it thoroughly by stirring it, and then add the chicken. The chicken should be thoroughly coated, and it should be allowed to marinate for at least half an hour, but preferably for a longer period, because the taste will intensify.Cornstarch, all-purpose flour, Jacmel spice, and paprika are the ingredients that should be added to a big bowl to make the flour mixture. In order to mix, whisk thoroughly.
- A method for breading and frying the chicken involves dipping the chicken in the flour mixture in tiny batches, or three pieces at a time, and then frying it. Before frying the chicken, coat it on all sides (for more information, see the notes below), and then set it on a cooling rack for approximately five minutes.Dip the chicken that has been coated in the hot oil when you are ready to fry it. The oil temperature should be 350F. About three pieces of chicken should be fried at a time. Do not overcrowd the pan because doing so will cause the temperature of the oil to drop.
- After the chicken has been cooked, remove it from the oil and rest it either on a plate lined with paper towels or on a clean cooling rack that has a tray placed below it. It will be possible for the surplus oil to drain thanks to the cooling rack. Using the remaining pieces, repeat the technique mentioned above.
Notes
A Few Helpful Tips
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- When breading the chicken, make sure to let it sit on the rack or plate for at least five minutes before beginning the process. This will make it easier for the breading or flour stick to adhere to the chicken perfectly.
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- When it comes to making fried chicken, preparation is the most important step. Be sure to have the cooling rack or tray, or the paper towel-lined plates, available before you begin frying. Paper towels should be prepared in advance for quick cleanups, and an instant thermometer should be provided as well.
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- It is strongly suggested that you make use of a Dutch oven, a deep cast-iron pan, or a deep vegetable fryer. During the process of frying chicken, it is not uncommon for oil to splatter. It is not a good idea to use a shallow pan because it can cause spray and overflow.
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- I strongly suggest that you make use of either a spider strainer or tongs to carefully remove the chicken from the hot oil.
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- Always keep an eye on your oil. I enjoy cooking chicken in a deep fryer at a temperature of 350 degrees Fahrenheit. Do not let the temperature of the oil drop below 325 degrees Fahrenheit because doing so could result in your chicken being raw or cooked unevenly.
How To Store & Reheat
Using caution, transfer the chicken to an airtight container that has been lined with paper towels. Because the paper towels can absorb moisture, the chicken will maintain its crispiness. When you are ready to reheat the chicken, simply place it on a baking sheet, cover it with aluminum foil, and place it in the oven at 400 degrees Fahrenheit for around 15 to 20 minutes. In addition, you can warm the chicken by using the microwave again.More Fried Recipes You’ll Enjoy
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Frequently Asked Questions (FAQ)
Indeed. Put the chicken that has been cooled into a container that is either airtight or freezer-safe. Freeze for 3 months.
In the refrigerator, the chicken will be kept for approximately four days.
This recipe turned out amazing! It was easy to pepare and turned out so delicious. The entire family loved it!!
Thank you, Angela
I followed your seasoning blend and let the chicken rest like you said—turned out golden and perfect. Definitely a keeper recipe!
Thank you!
I love the kick the hot sauce gives this chicken. This is a new favorite for us!
I knew this was going to be good when I saw buttermilk on the list. The coating is perfect!
Louisiana Fried Chicken is the absolute best! Has loads of flavor and spiciness that can’t be topped!
At first I didn’t know what to expect when I made this chicken. But I am so glad I decided to give it a try. We love every bit of it. Thank you for the recipe.
Thank you so much, Janine. Very glad you liked the recipe.