Louisiana Fried Chicken

Louisiana Fried Chicken Ingredients

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

Instructions for Louisiana Fried Chicken

Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.

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.

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.

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.

Main Ingredient: ChickenCuisine: American

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