Port Hudson's Southern-Fried Chicken

Main Course

Recipe courtesy of The Encyclopedia of Cajun & Creole Cuisine

Serves 4

  • 1 (2-2½-pound) fryer chicken, cut into serving pieces
  • 3 quarts water
  • salt and black pepper to taste
  • 1 cup flour
  • 2 cups vegetable oil
  • 1/4 cup bacon drippings

Port Hudson's Southern-Fried Chicken

Port Hudson's Southern-Fried Chicken

Click image to enlarge


In a large mixing bowl, combine water and salt. Place chicken pieces in water, cover and refrigerate 8 hours. NOTE: You may substitute 2 cups buttermilk in place of salt water to soak chicken. Drain chicken, rinse with cold water and pat dry. Heat vegetable oil and bacon drippings to 360°F in a cast iron skillet or chicken fryer. Season chicken and flour separately with salt and pepper. In a gallon-size plastic zipper bag, place seasoned flour and 2 pieces of chicken.

Seal bag and shake to coat each piece of chicken completely. Remove chicken, and repeat process with remaining pieces. Fry chicken, a few pieces at a time, skin side down. Once chicken is added, temperature will drop to 300°F-325°F; this is the ideal temperature for frying. Cover and cook chicken 6 minutes, then uncover and cook 9 minutes. Turn chicken pieces, cover and cook 6 minutes.

Uncover and cook 5-9 minutes. For even browning, turn chicken pieces during last 3 minutes of cooking. Drain chicken on a paper towel-lined plate over a large bowl of hot water.


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