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Servings
Makes 6 servings
Ingredients
1 (3- to 4-lb) chicken, cut into 8 pieces, trimmed of fat
4 tablespoons Chef Paul Prudhomme’s Meat Magic®, in all
1 teaspoon Kosher salt
1 teaspoon garlic, granulated
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 tablespoons mustard
2 tablespoons buttermilk
3 cups all-purpose flour
3 cups canola oil
4 tablespoons Chef Paul Prudhomme’s Meat Magic®, in all
1 teaspoon Kosher salt
1 teaspoon garlic, granulated
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 tablespoons mustard
2 tablespoons buttermilk
3 cups all-purpose flour
3 cups canola oil
How To Prepare
Place chicken pieces in a mixing bowl and season with 2 tablespoons Meat Magic®, salt and garlic. Mix well with hands to evenly coat the chicken. In another bowl, mix Magic Pepper Sauce®, mustard, buttermilk, and 2 teaspoons Meat Magic® together, then place seasoned chicken in the wet mixture and coat well. Cover and refrigerate for a minimum of 2 hours. For best flavor, marinate overnight.
Remove chicken from refrigerator and let sit out at room temperature (this will help the chicken cook more evenly). Add oil to a cast iron skillet or Dutch oven and heat on medium heat until the temperature reaches 325°F. In a large mixing bowl, mix flour and the remaining Meat Magic® together. Once oil reaches 325°, dredge half of the chicken in the seasoned flour and coat well. Carefully drop breaded chicken into the hot oil. Fry chicken for 9 minutes per side, being sure to move the chicken pieces around every few minutes to prevent scorching. Flip pieces over and cook for another 9 minutes. Remove chicken and drain on a paper towel-lined pan. Insert a meat thermometer into one of the thighs to check that internal temperature is at least 170° and the juices run clear once the thermometer is removed. If juices run red, place thighs back in pan and cook for 3 to 5 more minutes flipping every minute or so until chicken is done. Repeat the breading and cooking process until all pieces are fried.
Remove chicken from refrigerator and let sit out at room temperature (this will help the chicken cook more evenly). Add oil to a cast iron skillet or Dutch oven and heat on medium heat until the temperature reaches 325°F. In a large mixing bowl, mix flour and the remaining Meat Magic® together. Once oil reaches 325°, dredge half of the chicken in the seasoned flour and coat well. Carefully drop breaded chicken into the hot oil. Fry chicken for 9 minutes per side, being sure to move the chicken pieces around every few minutes to prevent scorching. Flip pieces over and cook for another 9 minutes. Remove chicken and drain on a paper towel-lined pan. Insert a meat thermometer into one of the thighs to check that internal temperature is at least 170° and the juices run clear once the thermometer is removed. If juices run red, place thighs back in pan and cook for 3 to 5 more minutes flipping every minute or so until chicken is done. Repeat the breading and cooking process until all pieces are fried.
