Best Louisiana Fried Chicken Recipes

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

Tanya's Louisiana Southern Fried Chicken image

This recipe is from my grandmother and great grandmother's family.

Provided by Tanya Lewis

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 ½ cups all-purpose flour
1 ½ cups vegetable oil for frying

Steps:

In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g

LOUISIANA FRIED CHICKEN

Louisiana Fried Chicken image

Provided by My Food and Family

Categories Home

Number Of Ingredients 9

Ingredients

1 units chicken
1 cups buttermilk
0.75 cups flour
0.25 cups yellow cornmeal
0.5 teaspoons salt
0.5 teaspoons pepper
0.5 teaspoons cayenne pepper
5.5 teaspoons paprika
1 cups vegetable oil

Steps:

Place chicken in large bowl. Pour buttermilk over chicken, cover and refrigerate for 30 minutes.
In shallow dish combine flour, cornmeal, salt peppers and paprika. Add chicken, 2 pieces at a time and turn to coat on all sides. Place on rack and let dry.
In large frying pan over medium-high heat, place oil. Add chicken, skin side down; reduce heat to medium and cook about 15 minutes or until browned. Turn chicken and cook an additional 10 minutes. Remove from pan and let drain on paper towels.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g