Creole Fried Chicken

10 comments

Appears in Cook's Country June/July 2008, Cook's Country TV

Our fried chicken is deeply seasoned with the complex, lively heat of black, white, and cayenne peppers.

SERVES 4 to 6

TIME 1¼ hours, plus 1 hour brining

has video

WHY THIS RECIPE WORKS

Creole fried chicken recipes should turn out meat that is deeply seasoned with the complex, lively heat of black, white, and cayenne pepper. Soaking the chicken in a brine of salt, sugar, garlic powder, Worcestershire sauce, and Tabasco sau...

Print