Buttermilk Creole Fried/baked chicken

Ingredients:

10 lbs of chicken thighs and legs

2 cups buttermilk

7 Tbs of creole seasoning (all together)

    large bottle of oil.

4 cups flower

5 beaten eggs

1st step is to marinate your chicken is buttermilk and and 3 tbs of creole seasoning for at lest tow hours in a large blow in the refrigerator. can go over night. 

 2nd step is to bread the chicken with the marinate left on the chicken in a flower and creole seasoning .  the 4 cups of flower and 5 tbs of creole seasoning. Then to dip the flowered piece of chicken in to egg wash and then back in to the flower. Let sit for ten minutes. This so it will become sticky before you fry it. 

3rd step is to fry to chicken in a deep firer for 30 second each pies and then load it into a baking dish. The reason you do it this way is to cut down on the amount of grease you use and also the coating it firmly on the chicken before you cook it.

4th step put it in the oven at 350* for 1 hours to 1 hour 15 minutes.

This is what it should look like after the fryer:

After the fryer:

The seasoning:

This is a good way to see if your chicken is done. when you  push on the chicken it should fell like wen your pushing on the palm of you hand with your finger bent down.

All crispy and done:

All crispy and done: As you can see it shrinks a bit as it cooks which is a good indicator it is cooked as well .


I hope you enjoy this. There will be no need to go to K.F.C. after you make this. Also this uses way less oil doing it this way. Make a lot it will be good as leftovers.