Creole Fried Chicken

Name: Creole Fried Chicken
Yield: Serves 4 to 6
Cuisine: US & Canada, Creole & Cajun
Ingredients: 1 quart, water; 1/4 cup, sugar; 3 tablespoons, Worcestershire sauce; 3 tablespoons, Tabasco sauce; 2 tablespoons, salt; 1 tablespoon, garlic powder; 4 pounds, bone-in, skin-on chicken pieces (see note); 1 tablespoon, black pepper; 1 tablespoon, dried oregano; 1 tablespoon, garlic powder; 2 teaspoons, onion powder; 2 teaspoons, cayenne pepper; 1 teaspoon, white pepper; 1 teaspoon, celery salt; 2 cups, all-purpose flour; 3 quarts, peanut oil or vegetable shortening

Main Courses
US & Canada
Creole & Cajun
Poultry
Chicken

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

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