45 louisianacookin.com“US UP NORTH” FRIED
CHICKEN
MAKES 4 TO 6 SERVINGS
Fry your chicken in batches for crispier
skin and more consistent cooking.
2 tablespoons seasoned salt
2 teaspoons garlic powder, divided
3 pounds bone-in chicken pieces,
fat trimmed and patted dry
Vegetable oil, for frying
2 cups all-purpose fl our
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground black pepper- In a large bowl, combine seasoned
salt and 1½ teaspoons garlic powder.
Add chicken, stirring to coat. Cover
and refrigerate for 1 to 4 hours. - In a large Dutch oven, pour oil
to a depth of 3 inches, and heat
over medium heat until a deep-fry
thermometer registers 355°. - In another large bowl, whisk
together fl our, baking soda, kosher
salt, pepper, and remaining ½ teaspoon
garlic powder. Dredge chicken pieces
in fl our mixture, shaking off excess.
Place chicken on a plate, and let
stand for at least 5 minutes. Dredge
chicken in fl our mixture again,
shaking off excess.- Fry for about 4 to 5 minutes; turn,
and fry until golden brown, about
4 minutes. Let drain on a wire rack
or paper towel.