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chicken buttermilk creole sasoning salt reshly ground peper all-purpose shortening talbespoons of Corn Starch
Viewed: 30 - Published at: 7 years agoIngredients
- 1 31/2-pound chicken whole, cut into 8 piecs
- 2 cups of buttermilk
- 1 talbespoon creole sasoning
- 1 teaspoon salt
- 1/4 teaspoon reshly ground peper
- 3 cups all-purpose flour
- 9 cups shortening
- 2 talbespoons of Corn Starch for 1 cup of flour (optional)
Method
- Place chicken in large zip-top freezer bag. Add buttermilk, seal and chill for 2 hours. Remove chicken discard buttermilk. Sprinkle chicken with creole seasoning, salt and pepper. Place flouron large plate or shallow dish. Dredge chicken in flour, shaking off excess.
- Melt shorten to depth of 1 1/2 inches in Dutch oven or heavy bottom skillet at lest 10 inches wide nad 3 inchs deep. Heat shortening to 360 derees using medium high heat. Fry shicken in batches turning every 14 to 20 minutes. or until evanly brown and odne. Drain on wire racks or paper towels.
