Servings: 8 to 10 pieces

Chicken Marinade: subheading: Chicken Marinade:
8-10 pieces of chicken thighs, drumsticks or a mixture of both 8 to 10 pieces of chicken thighs, drumsticks or a mixture of both
2 cups whole buttermilk or half and half with 4 teaspoons of lemon juice 2 cups whole buttermilk or half and half with 4 teaspoons of lemon juice
1 teaspoon of hot chili oil 1 teaspoon of hot chili oil
1 ½ tablespoons of Kosher salt 1 ½ tablespoons of Kosher salt
2 tablespoons olive oil 2 tablespoons olive oil
A few dashes of chipotle sauce or hot sauce A few dashes of chipotle sauce or hot sauce
 
Batter Mixture: subheading: Batter Mixture:
2 cups All-purpose flour, sifted 2 cups All-purpose flour, sifted
½ cup Cornstarch, sifted ½ cup Cornstarch, sifted
1 teaspoon Baking soda, sifted 1 teaspoon Baking soda, sifted
½ cup of Zatarain's® Crispy Southern Fish Fri*, sifted ½ cup of Zatarain's® Crispy Southern Fish Fri*, sifted
½ teaspoon ground mustard powder ½ teaspoon ground mustard powder
¼ teaspoon Onion powder ¼ teaspoon Onion powder
¼ teaspoon Garlic Powder ¼ teaspoon Garlic Powder
¼ teaspoon Turmeric ¼ teaspoon Turmeric
¼ teaspoon black ground pepper ¼ teaspoon black ground pepper
½ teaspoon Paprika ½ teaspoon Paprika
½ teaspoon Kosher salt ½ teaspoon Kosher salt
1 teaspoon Celery Salt 1 teaspoon Celery Salt
1 teaspoon granulated sugar 1 teaspoon granulated sugar
½ teaspoon Cayenne pepper (optional - if you want spicy) ½ teaspoon Cayenne pepper (optional - if you want spicy)
 
Other ingredients: subheading: Other ingredients:
3 large Eggs, lightly beat 3 large Eggs, lightly beat
3 tablespoons Water 3 tablespoons Water
Vegetable oil, for frying Vegetable oil, for frying

In a large container, combine the marinade ingredients together and whisk. Add your chicken making sure they are submerged under the marinade. Refrigerate overnight or 8 hours for best results.
When ready to fry, take out the chicken and let rest for 30 minutes, room temperature. In the meantime, heat your oil to 325°F and prepare your batter.
In a large bowl, sift the flour, cornstarch, baking soda and Zatarain's® Crispy Southern Fish Fri. Stir in the rest of the batter spices until fully incorporated.
Grab a gallon ziploc bag. Depending on how much chicken you have, you may want to pour in just ½ of your batter mixture into the bag to begin with and adjust as you go. Set aside.
In another medium sized bowl, lightly beat your 3 large eggs with the 3 tablespoons of water. Set aside.
After 30 minutes, take your chicken (2 at a time) and shake off any excess marinade. Do not rinse the chicken!
Drop the pieces into the ziploc bag and gently shake to coat the brined chicken. Remove the chicken shaking off excess batter.
Dunk each piece of the coated chicken into the egg mixture and shake off the excess egg mixture. Place chicken back into the bag and shake gently to coat the chicken again. Shake off excess batter.
If using a deep fryer, I find doing two pieces at a time work best. If using the stove, 3 to 4 pieces at a time should be plenty.
Fry chicken for 18 to 20 minutes (times vary depending on size of chicken pieces) until deep golden brown and the meat registers 175°F internal temperature. (Make sure your chicken is submerged in the oil at all times!)
Once done, remove each piece and place on a wire rack over a cookie sheet to drain excess oil. This will ensure optimal crispness!
Serve warm with buttermilk biscuits and enjoy!

*You can use any flavor/company of Fish Fri but after testing so many, I find Zatarain's® Crispy Southern Fish Fri* tastes the best :)  *You can use any flavor/company of Fish Fri but after testing so many, I find Zatarain's® Crispy Southern Fish Fri* tastes the best :)