Whole Hot-Sauced Fried Chickens with Flo's Potato S

Name: Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole fryer chickens (about 4 1/2 pounds); Salt; Freshly ground black pepper; 2 cups hot sauce; 2 cups buttermilk; 3 cups all-purpose flour; Creole seasoning, recipe follows; Peanut oil, for frying; 3 pound new potatoes, quartered, cooked until tender and cooled; 1 cup mayonnaise; 1/4 cup Creole or whole grain mustard; 3 tablespoons fresh lemon juice; Hot Sauce; Salt and freshly ground black pepper; 3/4 cup finely chopped red onions; 1 tablespoon chopped garlic; 6 large hard-boiled eggs, sliced; 1/2 pound cooked crispy bacon, chopped; 1/4 cup chopped green onions, green part only; Southern Cooked Greens, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1/2 pound raw bacon, chopped; 3 cups julienne onions

Servings: persons

2 whole fryer chickens (about 4 1/2 pounds)
Salt
Freshly ground black pepper
2 cups hot sauce
2 cups buttermilk
3 cups all-purpose flour
Creole seasoning, recipe follows
Peanut oil, for frying
3 pound new potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt and freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
Southern Cooked Greens, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1/2 pound raw bacon, chopped
3 cups julienne onions
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle Dixie Beer
1/4 cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

1
["For the Fried Chickens: Season the both chickens with salt and pepper.", "Place each chicken in a large zip-lock bag.", "Add 1 cup of the hot sauce and buttermilk to each bag.", "Seal each bag and shake several times to incorporate all of the ingredients.", "Place in the refrigerator and marinate overnight.", "Remove the chicken from each bag and pour the marinade in a large mixing bowl.", "In another large mixing bowl, add the flour and season with Creole seasoning.", "Mix well.", "Dredge each chicken in the seasoned flour, coating completely.", "Dip each chicken in the reserved marinade, letting the excess drip off.", "Dredge the chicken for a second time in the seasoned flour, coating completely.", "Shake off any excess.", "Assemble the frying rig according to manufacture's directions.", "To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil.", "Turn the chicken every 5 minutes, using long-handled forks.", "A whole chicken will take 3 to 5 minutes per pound to cook.", "It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer.", "Carefully lift the basket out of the hot oil.", "This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot.", "Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve.", "Repeat the procedure for the second chicken.", "Carve the chickens into individual pieces.", "For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice.", "Season with hot sauce, salt and pepper.", "Mix thoroughly.", "Add the onions and garlic.", "Mix thoroughly.", "Fold in the eggs, bacon, and green onions.", "Mix well.", "To serve, mound the potato salad in the center of each plate.", "Lay a couple pieces of chicken next to the salad.", "Serve with the greens.", "Garnish with parsley.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

3057

kcal

Calories

205

Fat

196

Carbs

121

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: 2 whole fryer chickens (about 4 1/2 pounds), Salt, Freshly ground black pepper, 2 cups hot sauce, and more.

Yes, Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Hot-Sauced Fried Chickens with Flo's Potato Salad and Southern Cooked Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions