Creole Cornmeal Fried Chicken

Ingredients

• 3 pounds Chicken thighs and drumsticks
• 1.5 cups All-purpose flour
• 1 cup Yellow cornmeal
• 2 cups Buttermilk
• 3 tablespoons Creole seasoning
• 1 tablespoon Hot sauce
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 4 cups Vegetable oil for frying

Instructions

1. 1

   In a large bowl, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Creole seasoning.

2. 2

   Submerge the chicken pieces in the buttermilk mixture and refrigerate for at least 1 hour to tenderize.

3. 3

   In a separate shallow dish, combine the flour, yellow cornmeal, remaining Creole seasoning, garlic powder, onion powder, and black pepper.

4. 4

   Heat the vegetable oil in a large cast-iron skillet or deep fryer to 350 degrees Fahrenheit.

5. 5

   Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal-flour mixture, pressing to adhere.

6. 6

   Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan.

7. 7

   Fry for 12-15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

8. 8

   Drain the fried chicken on a wire rack over paper towels to maintain that gritty, extra-crunchy texture.