Alright, let’s talk about some good old Louisiana crispy chicken fry. I’ve been experimenting in the kitchen again, and this time, I wanted to nail down that perfect, crispy, flavorful chicken that makes you think of Southern comfort food. I’m not a chef, just a guy who loves to cook, so this was a bit of a trial-and-error process, but I think I’ve got something worth sharing.
First, I gathered my ingredients. Now, I’ve seen a bunch of recipes online, but I wanted to keep it simple and stick to the basics. Here’s what I went with:
- Chicken pieces – I used a mix of thighs and drumsticks because that’s what I had on hand.
- Louisiana Fish Fry Chicken Fry Mix – This stuff is the key. It’s got all the spices and seasonings already mixed in.
- Water – Just plain old tap water, nothing fancy.
- Oil – I used vegetable oil, but you can use canola oil.
Next, I got to work. I followed the instructions on the Louisiana Fish Fry box because, hey, why reinvent the wheel? They said to mix 5 tablespoons of the chicken fry mix with 1/2 cup of water to make a batter. So, I did just that. I grabbed a bowl and whisked those two together until it was nice and smooth, no lumps.
Then, I took my chicken pieces and dipped each one into the batter, making sure they were fully coated. I wanted that batter to really stick to the chicken, you know?
After that, I poured some more of the dry chicken fry mix into a separate shallow dish. I took each battered chicken piece and rolled it around in the dry mix until it was completely covered. This is what gives it that extra layer of crispiness, and let me tell you, it makes all the difference.
Frying the Chicken
Now for the frying part. I heated up some vegetable oil in my deep fryer to 325 degrees Fahrenheit. If you don’t have a deep fryer, a large, heavy-bottomed pot should work just fine. Just make sure you have enough oil to fully submerge the chicken.
Once the oil was hot, I carefully placed the chicken pieces into the fryer, being careful not to overcrowd it. I fried the chicken until it was golden brown and crispy, which took about 15-20 minutes. To make sure it was cooked through, I used a meat thermometer to check that the internal temperature reached 165 degrees Fahrenheit. Safety first, folks!
When the chicken was done, I took it out of the fryer and let it rest on a wire rack for a few minutes. This helps to keep it crispy by allowing any excess oil to drain off. I used paper towels and lay them on the rack first, just to make sure I got any oil that was excessive.
And that’s it! I served the chicken hot with some classic Southern sides like mashed potatoes and coleslaw. The result? Perfectly crispy, flavorful fried chicken that was a hit with the whole family. It wasn’t too complicated, and honestly, the Louisiana Fish Fry mix did most of the heavy lifting. If you’re looking for an easy way to make delicious fried chicken at home, I highly recommend giving this method a try. You won’t be disappointed!
So, there you have it. My little kitchen adventure with Louisiana crispy chicken fry. It’s simple, it’s tasty, and it’s definitely something I’ll be making again. I have also heard of people using milk or eggs for the batter, so that may be something I try in the future.
