Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Makes 6 servings
Ingredients
1 (3- to 4-lb) chicken, cut into 8 pieces, trimmed of fat
6 tablespoons Chef Paul Prudhomme’s Meat Magic®, in all
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 cups water
3 cups all-purpose flour
canola oil, for frying
6 tablespoons Chef Paul Prudhomme’s Meat Magic®, in all
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 cups water
3 cups all-purpose flour
canola oil, for frying
How To Prepare
Place chicken pieces in a gallon-sized resealable bag and season with 3 tablespoons Meat Magic®, Magic Pepper Sauce® and water. Squeeze air out of the bag, then squeeze the bag to coat the chicken. Place in the refrigerator to marinate for 12 hours, but for best flavor, marinate overnight.
Remove chicken from refrigerator and let sit out for 10 minutes at room temperature (this will help the chicken cook more evenly). Add oil (enough to submerge chicken during frying) to a cast iron pot or Dutch oven and heat on medium heat until the temperature reaches 325°F.
While the oil is heating, mix 3 tablespoons Meat Magic® and flour together in a gallon-sized resealable bag. Add the chicken to the bag of seasoned flour and shake well to coat.
When the oil has reached 325°F, remove chicken from bag and shake of excess flour before carefully adding to the hot oil. If necessary, work in batches to avoid overcrowding.
Fry chicken for 18-20 minutes, flipping every few minutes to prevent burning. Remove chicken and drain on a paper towel-lined sheet pan. Insert a meat thermometer into one of the thighs and breasts to check that the internal temperature is at least 165° and the juices run clear once the thermometer is removed. If juices run red, place back in pan and cook for 3 to 5 more minutes, flipping as needed, until cooked through.
Remove chicken from refrigerator and let sit out for 10 minutes at room temperature (this will help the chicken cook more evenly). Add oil (enough to submerge chicken during frying) to a cast iron pot or Dutch oven and heat on medium heat until the temperature reaches 325°F.
While the oil is heating, mix 3 tablespoons Meat Magic® and flour together in a gallon-sized resealable bag. Add the chicken to the bag of seasoned flour and shake well to coat.
When the oil has reached 325°F, remove chicken from bag and shake of excess flour before carefully adding to the hot oil. If necessary, work in batches to avoid overcrowding.
Fry chicken for 18-20 minutes, flipping every few minutes to prevent burning. Remove chicken and drain on a paper towel-lined sheet pan. Insert a meat thermometer into one of the thighs and breasts to check that the internal temperature is at least 165° and the juices run clear once the thermometer is removed. If juices run red, place back in pan and cook for 3 to 5 more minutes, flipping as needed, until cooked through.
