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Ingredients
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| 1 |
chicken, cut
into large pieces |
1 |
| 2 |
Garlic, peeled and crushed |
1 head |
| 3 |
Creole seasoning |
1/2 cup |
| 4 |
Salt |
2 tablespoons |
| 5 |
Sugar |
2 tablespoons |
| 6 |
All-purpose flour |
4 cups |
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| 7 |
Peanut oil |
for frying |
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| For Creole seasoning- |
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| 8 |
Paprika |
2+ 1/2 tablespoons |
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| 9 |
Salt |
2 tablespoons |
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| 10 |
Onion powder |
1 tablespoon |
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| 11 |
Black pepper |
1 tablespoon |
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| 12 |
Cayenne pepper |
1 tablespoon |
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| 13 |
Garlic powder |
2 tablespoons |
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| 14 |
Dried oregano leaves |
1 tablespoon |
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| 15 |
Dried thyme |
1 tablespoon |
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| - Combine all the
ingredients thoroughly and store in an airtight container or jar. |
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| Method |
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Combine the buttermilk, 1/2 of Creole seasoning, salt, sugar and garlic
in a bowl, stir to mix well. Now add chicken to this mixture, stir and
refrigerate for at least 4 hours [or up to 24 hours]. Combine the flour
and ? cup of Creole seasoning either on plate or in a plastic bag and
shake to blend. Drop the chicken into the flour mixture and shake
thoroughly to coat completely. Remove the chicken and shake off the
excess flour. Set aside and let it rest for 20 minutes. Heat 4-inches
of oil to 300 degrees f over medium-high heat in a heavy pot. Fry the
chicken in batches, until golden brown [about 10 minutes on each side].
Remove and drain on paper towel. |
| Servings - 6 |
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What
Nishi says.. |
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Fried chicken is a Southern staple. It is one of the most popular food
in America, enjoy.
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Category of Recipe
--Appetizer or Main course
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Country -- India
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