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American·Main Course

Dookie Chase Style Fried Chicken

A simplified version of the legendary New Orleans dish, this fried chicken uses an egg-based soak instead of buttermilk to create a thin, exceptionally crispy coating that lets the flavor of the meat shine.

Prep

20m

Cook

15m

Total

1475m

Serves

4

Method

  1. 01

    Prepare the spice blend by mixing together salt, freshly ground black pepper, granulated garlic (garlic powder), and cayenne pepper in a small bowl.

    Step 1
    Watch · 0:25
  2. 02

    In a large bowl, whisk together three large eggs and a quarter cup of water. Add two tablespoons of the prepared spice blend and whisk until thoroughly combined.

    Step 2
    Watch · 0:58
  3. 03

    Add the chicken pieces to the egg mixture, tossing to ensure every piece is evenly coated. Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours, tossing occasionally to redistribute the marinade.

    Step 3
    Watch · 1:45
  4. 04

    When ready to fry, prepare the seasoned flour by mixing all-purpose flour with a pinch of salt. Heat vegetable oil in a deep, heavy pot to 350°F (175°C).

    Step 4
    Watch · 2:26
  5. 05

    Dredge the chicken pieces in the flour, shaking off any excess. Carefully lower the pieces into the hot oil. Start with the breasts and give them a 3–4 minute head start before adding the thighs, then the legs, and finally the wings.

    Step 5
    Watch · 2:48
  6. 06

    Fry the chicken for approximately 15–16 minutes total, or until the internal temperature reaches 165°F (74°C). Remove the pieces in reverse order (wings first, then legs, thighs, and breasts) using a spider strainer. Drain on a wire rack for 5–10 minutes before serving.

    Step 6
    Watch · 5:15

From Chef John

  • “Fork don't lie.”
  • “Nobody and I mean nobody wants a soggy bottom.”
  • “Listen to me now so you can hear me later.”