Creole-spiced fried chicken from Food & Wine Magazine, March 2015: The Cooking School Issue (page 70)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken brines at least 6 hours.

  • twoyolks on April 23, 2015

    This was very good. Some of the best fried chicken I've made. It gets a very crispy crust without getting to browned. The chicken was moist and well flavored without overpowering the flavor of the chicken. I did deep fry the chicken instead of pan frying it and used peanut oil instead of lard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.