So I kinda used a recipe for this recipe but kind of not. I just kind of went with it…
So here we go…
Went to the store and bought two things of drumsticks and two things of chicken thighs, bone in, skin on and Buttermilk…
So 1.70 LBS of thighs, so do that X2
Then 1.68 LBS of Drumsticks, X2
Then half a gallon of buttermilk
get a big bowl, big enough for all this chicken to fit in and half a gallon of buttermilk can fit in too
Place your chicken in the bowl 1st
add tons of salt and pepper, I just started sprinkling it on
Then I got some Creole Seasoning that my Bestest Blog Fan Lori Sent me from LOUISIANA! Sprinkle that all over the chicken too…
Sprinkle it on, like you will never run out…
Then Pour the buttermilk over the chicken
pour it on, till there is no more Buttermilk to pour
Then Sprinkle on more of the Creole Seasoning
then cover and let the chicken soak in the buttermilk all night long!
Then the next day when you go to fry your chicken take 2 cups of flour and place it in a bowl with a lid and you will need the lid for this recipe
then add salt, and pepper and MORE creole sasoning to the flour (I did this all on taste)
Take a couple of pieces of chicken at a time and drain as much of the buttermilk off that you can
and add to flour mixture
Put the lid on and shake shake shake to get those pieces of chicken coated with the flour
Repeat with all the chicken pieces
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. (I got this part from the recipe)
I also sprinkled more Creole seasoning over the chicken too
then once your chicken and flour is a PASTE-LIKE CONSISTENCY fill a dutch oven 1/3 to 1/2 full with vegetable oil.
and while the oil is heating your friends that you invited over for dinner will come and see what you are doing and take pictures…
Heat until VERY hot. I had a candy thermometer and kept the oil between 320 and 325. I put in 3 pieces at a time in order to keep the oil at the right temperature…
I fried the drumsticks for about 10-11 minutes and then the chicken thighs about 15 minutes, or longer, until they were a nice golden brown on the outside…
First I drained the chicken on a cooling rack that was on a cookie sheet,
and then transferred to paper towels. I fried my chicken in a few shifts. and so while the other was frying I kept the already fried chicken in a heated oven to 200 degrees to keep it warm.
Dinner is served!