The Best Crispy Louisiana Chicken Fry Mix Recipe

When you’re craving a crispy, flavorful fried chicken, that’s full of authentic Southern goodness, Louisiana chicken fry mix is just what you need to quench that desire. 

The seasoning in this recipe is simple, yet bold. It’s easy to make. And let’s face it, you can pick up good fried chicken just about anywhere.

So, if you’re going to trouble of making it at home it better be made with the best darn chicken fry mix you’ve ever had.

And that’s what this recipe is … the best darn chicken fry mix you’ll ever have. It takes chicken and turns it into a crispy, mouthwatering masterpiece.

The true home-cooked flavor it delivers really makes a difference. It’s going to become a staple in your kitchen, for sure.

Here’s everything you need to know to make this amazing chicken fry mix. And everything you need to know to use it to make tender, juicy, fried chicken with a crispy crunch.  

Ingredients Needed For This Recipe

The magic of a great chicken fry mix that has delicious flavor, with a little Louisiana flair, lies in the combination of five key ingredients that come together to create a rich, savory coating.

Here’s what you’ll need:

• Flour – This ingredient is the base of the fry mix.
• Cornstarch – Cornstarch is the ingredient that really delivers that crispy crunch you’re looking for in a great piece of fried chicken.
• Smoked Paprika – This seasoning is a staple in Cajun food. It is a characteristic flavor of this regional cuisine. It’s going to give this fry mix the taste of Louisiana you’re looking for.
• Salt – Enhances the flavor in all the other ingredients.
• Black Pepper –  Adds a touch of heat to complement the smoky flavor of the paprika. Black pepper is another staple seasoning in New Orleans food.
• Granulated Garlic – For that savory, aromatic kick that makes this crispy chicken fry mix irresistible. You can substitute garlic powder here if it’s all you have. But I encourage you to pick up some granulated garlic the next time you’re at the store. It’s an ingredient that you will use daily in your kitchen.

How To Make This Louisiana Chicken Fry Mix Recipe

As I’m sure you can see by the ingredients listed above for this recipe, it is incredibly simple to make. That’s the beauty of it. It’s easy, quick, and simple, and yet it’s a maddeningly tasty recipe.

You can make it today and whip up a batch of fried chicken with it. Or you can make it in larger batches and have it on hand in your pantry whenever you want it.

(Hint: It works great for other fried foods too. But we’ll talk about that later.)

Here’s how to create this flavorfully seasoned fry mix blend …

Place all of the ingredients together in a large mixing bowl. Use a whisk to blend them well.

And just like that … you’ve got a great fry mix! And you’re ready to make an outstanding batch of Southern fried chicken whenever the mood strikes you!

If you plan to store this fry mix for future use, be sure to put it in an airtight container before putting it in your pantry.

Ingredients Needed To Make Fried Chicken With This Fry Mix

When you’re ready to make a batch of delicious fried chicken using your homemade Louisiana chicken fry mix, you’re going to need a few more ingredients to bring it all together.

Here’s what you’ll need …

• Chicken – Bone-in, skin-on chicken works best for this recipe. You can pick up a whole chicken and cut it into pieces yourself to make this dish. Or, you can choose your favorite chicken cuts from the butcher; breasts, thighs, legs, or wings. No matter, they’re all great made with Louisiana chicken fry mix.
• Buttermilk – Marinating the chicken in a buttermilk brine overnight is essential for tenderizing it, and adding that distinct underlying tang that’s a fundamental element of a truly great fried chicken.
• Eggs – Adding eggs to the buttermilk brine makes all the difference in this recipe. It promotes the binding of the fry mix to the chicken pieces in a big way. Don’t skip this step.
• Peanut Oil – This oil has a high smoke point, a neutral flavor, and a relatively healthy fat profile. It’s the perfect choice for making this fried chicken recipe. 

How To Make Fried Chicken With This Fry Mix

Now that you have a chicken fry mix packed with amazing Cajun flavor, and all of the ingredients needed to make crispy Southern style fried chicken with it, it’s time to hit the kitchen and get started on creating this tasty dish.

You’re going to need to marinate the chicken overnight. You can marinate it for just a few hours if you choose.

But, trust me, you’ll be sacrificing more flavor than you want to going this route. So, plan ahead for this dish to get the best results.

The day before you are going to make this dish, combine the buttermilk and the eggs in a medium bowl. 

Place the chicken pieces in a shallow container that holds them snugly, without crowding them too much. And pour the buttermilk mixture over them.

Cover the container and place it in the refrigerator overnight.

The next day, remove the chicken from the marinade with a pair of tongs, and allow the excess buttermilk marinade to run off of it.

Then dredge each piece of chicken through the fry mix ensuring that the it is fully coated.

For an extra crispy coating, double dip the chicken by returning it to the buttermilk and then back into the flour mixture. This is an instance where double dipping is highly encouraged!

Once you’ve fully coated the chicken pieces put them directly in a cast iron dutch oven, or a deep fryer, of hot oil.

Do not set them on a plate until they are all coated and then place them in the oil at once. The coating will not remain intact on the chicken if you do this.

Dip chicken and submerse it one piece at a time until the pan is nearly full of chicken pieces. But be sure not to overcrowd them in the pan.

Give the chicken room to be fully surrounded by hot oil to ensure even browning.

Cook the chicken until it is a nice golden brown. It should take about 12-14 minutes, cook times will vary depending on the size of the pieces; smaller pieces will not take as long.

Then lift the pieces out of the pot with a pair of tongs and allow the excess oil to drip from them.

Place chicken pieces on a wire rack to drain further. Let them rest for a few minutes, to set the coating firmly in place, before serving.

If you don’t have a wire rack you can use a plate lined with paper towels. Or, better yet, a brown paper bag.

Tips For Making This Recipe The Best It Can Be

There are a few tips you can use to make sure that your chicken turns out as juicy on the inside, crunchy on the outside, and bursting with flavor as you want it to be.

I’ll share them with you …

• Don’t skip the buttermilk and egg marinade. This step is absolutely key to making delicious fried chicken. It will keep the chicken moist on the inside, and it will make it crispy on the outside too. Not to mention that it will add just a slight tang to the flavor profile of the dish.
• Add the same spices that you put in the chicken fry mix to the buttermilk and egg marinade. If you love spices as much as I do, then spicing up your marinade will serve you very well. And this distinct blend of Louisiana spices is particularly fantastic in this dish. So, go ahead and amp up the flavor!
• Be sure to soak the chicken overnight in the marinade. A few hours just won’t do the job nearly as well as an overnight soak. Time makes all the difference here.
• Double dip the chicken in the marinade and the fry mix before cooking it. This is a key step that is too often left out of fried chicken recipes.
• Do your best to maintain the proper oil temperature while frying your chicken. If you have a thermometer, it is a good idea to use it for this step. The oil should remain at 350°F throughout the cooking process. If it gets too hot, the chicken will burn, and if it’s too cold, the chicken will absorb too much oil and become unpleasantly greasy.
• Don’t put too much chicken in the pan when frying. This will prevent it from sticking together and removing the coating as it cooks. And it will allow room for all of the batter to properly crisp. 
• Never overcook the chicken. More often than not, when I eat fried chicken, whether it’s prepared by a restaurant, a grocery store, or a home cook it is dried out. Everyone overcooks the chicken, and it completely ruins the dish. No more tender and juicy. Just too crisp and hard to chew. If you need to use a thermometer to check to see if the chicken is safe to eat, go ahead and do that. It should have an internal temperature of 165°F.
• Be sure to lay the chicken out on a wire rack to rest before plating it up to put on the table. This will allow the crispy outer coating to set firmly in place. A wire rack is preferred here as it won’t stick to the chicken. But if all you have is a paper towel lined plate or a brown paper bag they will work in a pinch.

How To Serve Louisiana Fried Chicken

Louisiana chicken fry mix is so versatile. If you use it to make fried chicken, as I did for this post, that meal can be served in many different ways. 

You can go with the traditional sides, like; macaroni and cheese, mashed potatoes, or corn on the cob. Any of these choices makes a comforting meal.

Especially if you make a warm batch of fresh biscuits to go with them.

Eating this dish cold is a picnic favorite. And a little potato salad, coleslaw, or pasta salad served on the side is the perfect way to go on these occasions.

Oh … and don’t forget the biscuits here too!

Use this fry mix to make up a batch of boneless fried chicken breasts and it opens up an abundance of other great choices for serving this dish.

Stack up the chicken and all of your favorite sandwich toppings on a bun for a truly amazing crispy chicken sandwich. 

Or slice the fried breasts and use them to top a fresh salad dressed with homemade Italian, thousand island, tangy mustard, dill, or balsamic mustard dressing.

A batch of chicken wings, made with this fry mix, goes really well with the traditional side of fresh blue cheese dressing and celery sticks that is served with buffalo style wings here in my part of the country.

The extra zing in this fry mix, created by it’s robust blend of spices, is similar enough to the spicy profile of the sauce used to make buffalo wings that this side compliments both of those dishes remarkably well.

Finally, don’t pass up the opportunity to experiment with this tasty fry mix for things besides chicken. It makes an outstanding fish fry, it can be used to make amazing pork bites, and it goes well with fried veggies too.

This fry mix is like an endless opportunity to create your own Cajun experience in the kitchen. It presents bold flavors and crispy textures that will leave everyone at the table coming back for more.

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