Cook The Book: Fried Chicken With New Orleans Confe

Name: Cook The Book: Fried Chicken With New Orleans Confetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 4-pound) chicken, cut into 8 to 10 pieces; 2 tablespoons salt; 2 tablespoons black pepper; 2 tablespoons Louisiana-style seasoning blend; Peanut oil, for frying; 1 large egg, beaten; 1 (12-ounce) can evaporated milk; 1 cup water; 1 cup all-purpose flour; 10 dill pickle slices; 1 garlic clove, minced; 1 bunch parsley, finely chopped

Servings: persons

1 (3- to 4-pound) chicken, cut into 8 to 10 pieces
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons Louisiana-style seasoning blend
Peanut oil, for frying
1 large egg, beaten
1 (12-ounce) can evaporated milk
1 cup water
1 cup all-purpose flour
10 dill pickle slices
1 garlic clove, minced
1 bunch parsley, finely chopped

1
Wash the chicken in cool water and pat it dry with paper towels. Season the chicken with salt, pepper, and seasoning blend. Place the chicken in a single layer on a tray and refrigerate uncovered for at least 1 hour and up to 24 hours.
2
Pour oil into a deep skillet or Dutch oven to a depth of at least 3 inches. Heat the oil to 350u00b0F.
3
Whisk together the egg, evaporated milk, and water in a bowl. Put the flour in a
4
shallow bowl. Dredge the chicken by dipping it in the egg mixture and then into the flour. Starting with the heaviest pieces and working in batches to avoid crowding the skillet, slip the chicken into the hot oil. Adjust the heat to maintain the temperature of the oil as the chicken fries. Fry the chicken, turning with tongs, until the juices run clear when pierced to the bone with the tip of a sharp knife and the crust is deep golden brown and crispy, about 15 minutes per batch. Drain the chicken on a wire rack for 10 minutes, then serve hot, garnished with the pickles and a confetti of the garlic and parsley.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3- to 4-pound) chicken, cut into 8 to 10 pieces, 2 tablespoons salt, 2 tablespoons black pepper, 2 tablespoons Louisiana-style seasoning blend, and more.

Yes, Cook The Book: Fried Chicken With New Orleans Confetti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Fried Chicken With New Orleans Confetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions