- 1 1/2 cups Creole seasoning
- 1 gallon ice water
- 1 chicken, cut into 8 pieces (2 1/2 to 3 pounds)
- Oil, for frying
- 3 large egg yolks
- 3 cups whole milk
- 3 cups all-purpose flour
- Salt and freshly ground black pepper
Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Place the flour in a separate large mixing bowl. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil. Monitor the temperature of the oil while cooking to make sure the temperature doesn't drop too low when you add the chicken or spike too high. Cook until the chicken begins to float in the oil, 12 to 15 minutes. The smaller pieces might cook faster than the larger ones. Remove the chicken from the oil with a slotted spoon or tongs to a paper-towel-lined plate and season with some salt. Allow the chicken to cool enough to handle, about 5 minutes, then serve.
NotesFor the marinade, Gallatoire's uses a Creole seasoning made up of a secret blend of paprika, black pepper, dried oregano, dried parsley, garlic powder, onion powder, dried thyme and cayenne pepper, but you can use your favorite store-bought blend.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.