Fried Chicken

Barr's Fried Chicken

2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Tony  Chachere's Original Creole Seasoning
2 tsp Cayenne for spicy chicken (optional)
Veggie oil

Sprinkle the chicken pieces liberally with the seasoning. Combine the 1/3 cup of the seasoning with the flour and cayenne pepper if using. Dredge the chicken pieces in the flour mixture and place them on a wire rack/baking pan. Let the pieces sit for 15 minutes then dredge a second time.

In a straight sided fry pan add enough oil to come to the centerline of the thickest piece of chicken and heat to 350 degrees. After you add in the chicken the temp of the oil will naturally drop so you will need to increase the oil temp until the temp maintains 300 degrees for a proper cooking temp.

Place the chicken skin side down into the hot oil and fry on both sides until the crispy and the internal temperature reaches 160 degrees.  This is could be as much as 10 minutes per side total but I generally turn the chicken pieces every 5 minutes to keep the skin from burning. Remove the chicken to a wire rack/baking sheet. During the rest period on the rack the internal temp will rise to at least 165.

Let cool and serve with mashed potatoes.

In the time that it takes to play In A Godda Da Vida you could be eating this.

In A Godda Da Vida