Dooky Chase-Style Fried Chicken Recipe
Dooky Chase’s Restaurant in New Orleans is a cultural landmark. Established in 1941, it became a gathering place for civil rights activists and food lovers alike. The late Leah Chase, often referred to as the "Queen of Creole Cuisine," elevated the restaurant's status with her exceptional cooking.
Equipment
- Large mixing bowls
- Deep frying pan or Dutch oven
- Tongs
- Paper towels
- Baking rack
Ingredients
- Chicken: 4 pieces (drumsticks or thighs work best)
- Buttermilk: 2 cups
- Hot Sauce: 2 tablespoons
- All-Purpose Flour: 2 cups
- Cornstarch: ¼ cup
- Creole Seasoning: 2 tablespoons (store-bought or homemade)
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Paprika: 1 teaspoon
- Cayenne Pepper: ½ teaspoon (optional, for added heat)
- Garlic Powder: 1 teaspoon
- Vegetable Oil: Enough for deep frying (about 4 cups)
Instructions
- Step 1: Marinate the ChickenIn a large mixing bowl, combine buttermilk and hot sauce. Stir until well mixed.Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated.Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This step tenderizes the chicken and infuses it with flavor.
- Step 2: Prepare the CoatingIn another bowl, mix the flour, cornstarch, Creole seasoning, salt, black pepper, paprika, cayenne pepper, and garlic powder.Set up a station with the chicken, coating mixture, and a clean plate for the coated chicken.
- Step 3: Heat the OilPour the vegetable oil into a deep frying pan or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C).Use a thermometer to maintain the correct temperature throughout frying.
- Step 4: Coat the ChickenRemove the chicken pieces from the buttermilk, letting excess marinade drip off.Dredge each piece in the flour mixture, pressing gently to ensure an even coating.Place the coated chicken on the clean plate and let it rest for a few minutes to allow the coating to adhere better.
- Step 5: Fry the ChickenCarefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan.Fry for 8-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).Use tongs to transfer the fried chicken to a baking rack lined with paper towels to drain excess oil.
- Step 6: Serve and EnjoyServe the fried chicken hot with your favorite sides, such as coleslaw, biscuits, or mashed potatoes.Garnish with parsley for an added touch of freshness.