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Sweet Heat Pan-Fried Chicken

Source of Recipe


From "Kevin Belton's New Orleans Celebrations"



List of Ingredients



• 2 (3 ½- to 4-pound) chickens, each cut into 10 pieces (breasts halved)
  
• 6 tablespoons Creole seasoning, divided
  
• 1 tablespoon freshly ground black pepper
  
• 2 tablespoons plus 4 teaspoons kosher salt
  
• 4 large eggs
  
• 2 cups buttermilk
  
• 2 tablespoons hot sauce
  
• 4 cups all-purpose flour
  
• Vegetable oil, for frying (about 10 cups)
  
• 2 tablespoons cayenne pepper
  
• 2 tablespoons dark brown sugar
  
• 1 teaspoon chili powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon paprika
  
• Sliced pickles
  






Instructions



1. Toss chicken with 4 tablespoons Creole seasoning, black pepper, and 2 tablespoons salt in a large bowl. Cover and chill at least 3 hours. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining salt in another large bowl.
   
   
2. Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees.
   
   
3. Pat chicken dry. Working with one piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on baking sheet.
   
   
4. Working in four batches, and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
   
   
5. Whisk remaining Creole seasoning, cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with pickles.
   
   Serves 4 to 6