Overview:
A Louisiana-style fried chicken built on heat, tang, and crunch. Marinated in Louisiana Hot Sauce, soaked in a buttermilk + hot sauce bath, seasoned, and finished with a garlic salt + cayenne dusting.
Ingredients:
Marinade:
- 1/2 cup Louisiana Hot Sauce (Tabasco is a fine substitute)
- 8–10 pieces chicken (drums, thighs, or mixed)
Wet Mix:
- 2 cups buttermilk
- 1 cup Louisiana Hot Sauce
- 1 egg
- 1 tbsp black pepper
Dry Mix:
- 2 cups flour
- 1 cups cornstarch
- 2 ramen chicken flavored seasoning packets or
powdered chicken bouillon - 2 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1.5 tbsp cayenne
- 2 tsp thyme
- 2 tsp cumin
- 1 tbsp kosher salt
Finishing Dust:
- Garlic salt
- Cayenne pepper
Instructions:
- Hot Sauce Marinade:
Coat chicken heavily in Louisiana Hot Sauce and let it marinate for 1 hour. - Wet Mix:
Combine buttermilk, Louisiana Hot Sauce, egg, and black pepper. Move the marinated chicken into this wet mix and let sit 15–30 minutes. - Dry Mix:
Combine flour, cornstarch, ramen seasoning, paprika, garlic powder, onion powder, cayenne, thyme, cumin, salt, and black pepper. - Dredge:
Move chicken from wet mix into dry mix. Press firmly to build texture. Rest on a rack for 10 minutes. - Fry:
Heat oil to 350°F. Fry in small batches.
Drums: 12–14 minutes
Thighs: 14–16 minutes
Pull when crust is deep golden and internal temp is 165°F. - Finishing Dust:
While chicken is still hot, sprinkle garlic salt and cayenne pepper over the top.
Chef’s Notes:
- Louisiana Hot Sauce gives the perfect tang for frying.
- Garlic salt + cayenne dusting is the signature finish.
- Cornstarch creates the shatter-crust.
- Ramen seasoning adds umami depth.