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Louisiana Fried Chicken

Recipe Source by the Perdue Farms Culinary Team

Louisiana Fried Chicken

Recipe Source by the Perdue Farms Culinary Team
Fried chicken with a Cajun twist! This buttermilk-marinated chicken comes out hot and crispy with a spicy kick. Serve with sweet iced tea and your favorite Southern-style sides.

Recipe Quick Facts

Prep
30
Minutes .
Marinate
4
Hours .
Cook
30
Minutes .
Makes
6
Servings .
The link to Louisiana Fried Chicken has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken, cut into 10 pieces (2 wings, 2 drums, 2 thighs and 2 breasts cut in half)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fine ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon ground thyme
  • 3 whole eggs
  • 1/2 cup water
  • Oil for frying

Made with Our

Approx. 4-lb. plump, tender and juicy organic whole chicken

Your Price

Limited Time Only Save 62%
Regular Price $34.99 Sale Price $12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Place chicken pieces in a bowl and cover with buttermilk. Refrigerate for 4 to 8 hours.

Step 2

Recipe step image

Step 2

In a bowl, combine flour, cornmeal, baking powder and seasonings. In a separate bowl, whip eggs and water together until well mixed. Remove chicken from buttermilk and pat dry with a paper towel. Dredge chicken pieces in flour mixture, shaking off excess. Submerge chicken into egg mixture, allowing excess to drain off. Dredge chicken back into seasoned flour, making sure all sides are covered. Rest for 5 to 10 minutes.

Step 3

Step 3

Pour enough oil in a medium to large pot to fill it halfway. Using a digital thermometer to check temperature, heat oil over medium heat to 350 F. Reduce heat to low when oil reaches appropriate temperature.

Step 4

Step 4

Place chicken in pot, starting with drums and thighs, following with breasts and finally wings. Cook until the internal temperature, when measured with a digital meat thermometer, reaches 185 F. Remove chicken from pan and place on a paper towel-lined plate or platter to drain. Serve immediately.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS