Creole Fried Chicken

Name: Creole Fried Chicken
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 1 quart, water; 1/4 cup, sugar; 3 tablespoons, Worcestershire sauce; 3 tablespoons, Tabasco sauce; 2 tablespoons, salt; 1 tablespoon, garlic powder; 4 pounds, bone-in, skin-on chicken pieces (see note); 1 tablespoon, black pepper; 1 tablespoon, dried oregano; 1 tablespoon, garlic powder; 2 teaspoons, onion powder; 2 teaspoons, cayenne pepper; 1 teaspoon, white pepper; 1 teaspoon, celery salt; 2 cups, all-purpose flour; 3 quarts, peanut oil or vegetable shortening

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Appears in Cook's Country June/July 2008, Cook's Country TV

Main Courses

Creole & Cajun

Chicken

Our fried chicken is deeply seasoned with the complex, lively heat of black, white, and cayenne peppers.

SERVES4 to 6

TIME1¼ hours, plus 1 hour brining

has video

WHY THIS RECIPE WORKS

Creole fried chicken recipes should turn out meat that is deeply seasoned with the complex, lively heat of black, white, and cayenne pepper. Soaking the chicken in a brine of salt, sugar, garlic powder, Worcestershire sauce, and Tabasco sau...

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