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louisiana fried chicken recipe

Louisiana Fried Chicken Recipe

Crispy and flavorful louisiana fried chicken recipe with buttermilk marinade and Cajun spices. Perfect for any occasion and easy to make at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lbs chicken pieces (legs, thighs, wings, or breasts)
  • 2 cups buttermilk
  • 1 tbsp hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (adjust for heat)
  • 1 tsp black pepper
  • 1 tsp salt
  • q.s. Vegetable oil for frying

Equipment

  • Deep Skillet or Dutch Oven
  • Tongs for Handling Chicken
  • Wire Rack and Baking Sheet
  • Thermometer for Oil
  • Large Bowl

Method
 

  1. Marinate the chicken pieces in buttermilk and hot sauce, cover and refrigerate for at least 4 hours or overnight.
  2. In a separate bowl, mix flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
  3. Remove chicken from marinade, shake off excess, and coat each piece in the flour mixture, pressing firmly.
  4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
  5. Fry chicken pieces in batches for 12-15 minutes per side until golden brown, then drain on a wire rack.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For extra-crispy chicken, consider double-dipping in buttermilk and flour before frying. If you don’t have buttermilk, yogurt mixed with milk or almond milk with vinegar can be used as substitutes. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the oven for best results. Serve the chicken with sides like cornbread, coleslaw, or mashed potatoes for a complete meal.
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