Serves 4
120 min
Creole Fried Chicken
Recipe GLPR05a188224e05ad
Golden, crispy fried chicken seasoned with warm Creole spices and dill pickle brine, creating a savory crust with bold Louisiana flavors. The chicken is coated in a seasoned flour mixture enhanced with fresh parsley and garlic, then deep-fried to perfection and served with tangy pickles.
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Ingredients
1 (3 1/2-pound) chicken, cut into 8 pieces with breasts halved through the bone
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon Creole seasoning
1 (14-ounce) can condensed milk
1 cup water
1 large egg, beaten
1 1/2 cups all-purpose flour
1/4 cup finely chopped fresh parsley
2 small garlic cloves, minced
2 dill pickles, thinly sliced crosswise
3 pounds all-natural lard for frying
Directions
Prepare the poaching liquid by combining the condensed milk and water in a shallow dish. In a separate bowl, whisk together the beaten egg. Set both aside.
In a medium bowl, whisk together the flour, salt, black pepper, Creole seasoning, minced garlic, and chopped parsley until well combined.
Pat the chicken pieces dry with paper towels. Working with one piece at a time, submerge each piece in the condensed milk mixture to coat lightly, then dip into the beaten egg, allowing excess to drip off.
Immediately transfer the egg-coated chicken to the seasoned flour mixture, turning to coat all sides evenly. Place the breaded chicken on a clean plate and allow the coating to set for 10 minutes before frying.
Heat the lard in a large, heavy-bottomed pot or deep skillet to 350°F. Carefully place the breaded chicken pieces into the hot fat, working in batches if necessary to avoid overcrowding the pan.
Fry the chicken pieces for 12 to 15 minutes, turning occasionally to ensure even browning on all sides. The chicken is done when the internal temperature reaches 165°F at the thickest part (not touching bone).
Using tongs or a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Arrange the chicken on a serving platter.
Garnish the fried chicken with the sliced dill pickles and any remaining fresh parsley. Serve hot while the coating remains crispy.
