Ingredients
- 4 cups buttermilk
- 1/2 cup Creole seasoning (recipe follows below)
- 2 tablespoons coarse salt
- 2 tablespoons sugar
- 1 head garlic, peeled and crushed
- 2 whole chickens, each cut into 8 pieces
- 4 cups all-purpose flour {or GF flour blend}
- 2 tablespoons cayenne pepper {optional, or to taste}
- Peanut oil, for frying
Preparation
Step 1
In large nonreactive container, mix together buttermilk, 1/4 cup Creole seasoning, salt, sugar, and garlic. Add chicken to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
In large resealable plastic bag or double brown bag, combine flour, remaining 1/4 cup Essence, and cayenne pepper; shake to combine. Working in batches, add chicken pieces to bag and shake to coat.
Remove chicken from bag, shaking off excess flour. Place coated chicken on large wire rack set over baking sheet. Let stand for 20 minutes.
Meanwhile, heat 4 inches of oil over medium-high heat in medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together until well combined. Store in airtight container for up to 3 months.