New Orleans Style Crystal Fried Chicken

New Orleans Style Crystal Fried Chicken

New Orleans Style Crystal Fried Chicken
Crystal Hot Sauce Brine
1 ½ quarts water
1/3 cup sugar
4 tablespoons Crystal Worcestershire sauce
3 tablespoons Crystal hot sauce
2 tablespoons kosher salt
1 tablespoon garlic powder
1 whole organic chicken cut into 8 pieces
Creole Chicken Seasoning
3 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons garlic powder
3 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons white pepper
2 teaspoons celery salt
2 cups all-purpose flour, unbleached
3 quarts peanut oil, for frying
For Hot Sauce Brine: Whisk together water, sugar, Worcestershire, hot sauce, salt and garlic powder in large bowl until sugar and salt dissolve. Add chicken and refrigerate, covered, for 3 to 5 hours.
For Creole Seasoning: Mix black pepper, oregano, garlic powder, onion powder, cayenne, white pepper and celery salt in a large bowl. Save 3 tablespoons of creole seasonings for flour mixture. Add flour to bowl with remaining spice mixture and stir to combine.
For Fried Chicken:
1. Remove chicken from the refrigerator and pour off brine. Season with 3 tablespoons of creole spice mix.
2. Dredge chicken into flour mixture. Shake off excess flour and set aside.
3. Heat peanut oil in a large Dutch oven over medium-high heat to 350 degrees. Place half of the chicken into hot oil and fry until golden brown, turning occasionally. Repeat the process for the second half.
4. Transfer chicken to a clean wire rack to drain off excess oil. Cool slightly and serve with your favorite side dishes.

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