Louisiana Chicken Fry Mix

Breaded chicken frying in a cast iron skillet full of oil.

Create crispy, golden fried chicken at home with this authentic Louisiana chicken fry mix. Perfectly seasoned with smoked paprika, garlic, and black pepper, this mix delivers a crunchy coating that locks in juicy, flavorful chicken. Whether you're hosting a family dinner or craving classic comfort food, this easy-to-make fry mix guarantees mouthwatering results every time.

Course Dinner

Cuisine Cajun

Prep Time 1

Cook Time 40

Total Time 1 40

Servings servings

Calories 970kcal

Author Diane Gail

Ingredients

For the Fry Mix:

3 cups all-purpose flour
3/4 cup cornstarch
1 tablespoons smoked paprika
1 tablespoons black pepper
1 tablespoons granulated garlic
2 teaspoon salt

For the Fried Chicken:

3 cups buttermilk
2 eggs
6 chicken legs
6 chicken thighs
3 cups peanut oil

US Customary - Metric

Instructions

Prepare the Fry Mix:
In a medium bowl, whisk together the flour, cornstarch, smoked paprika, black pepper, granulated garlic, and salt. Set aside.
Make the Buttermilk Soak:
In another medium bowl, whisk the buttermilk and eggs until well combined.
Marinate the Chicken:
Place the chicken pieces in a shallow pan. Pour the buttermilk mixture over the chicken, ensuring all pieces are coated. Cover and refrigerate overnight.
Heat the Oil:
Preheat peanut oil in a cast iron Dutch oven to 325°F.
Dredge and Coat the Chicken:
Spread the fry mix on a plate or shallow dish (a pie dish works well).
Remove a piece of chicken from the buttermilk soak, allowing the excess liquid to drip off.
Dredge the chicken in the fry mix.
Dip it back into the buttermilk mixture.
Dredge it again in the fry mix for a double coating.
Fry the Chicken:
Carefully place the coated chicken into the hot oil.
Fry, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F.
Rest Before Serving:
Transfer the fried chicken to a wire rack and let it rest for 10-15 minutes before serving.

Notes

Use a Thermometer: Maintain the oil temperature around 325°F for even frying.
Marinate Overnight for Maximum Flavor: Longer marinating time results in more tender, flavorful chicken.
Double Coating for Extra Crispiness: The double dredging method creates a thicker, crunchier crust.
Resting is Key: Allow the chicken to rest on a wire rack to prevent sogginess and maintain its crispy texture.
Alternative Oils: If peanut oil isn’t available, use vegetable oil for similar results.

Nutrition