Best Louisiana Fried Chicken Recipe

This Louisiana Fried Chicken is packed with bold flavor, crispy on the outside, and juicy on the inside. It’s the kind of meal that makes your taste buds do the happy dance.

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Louisiana Fried Chicken makes my mouth water just thinking about it! If you’ve never tried it, you’re in for a real treat.

This recipe is all about that perfect blend of spice and crunch that the South does best.

For me, it’s comfort food at it’s finest. Familiar flavor that I can’t get enough of.

In Louisiana, food is more than just something to eat—it’s a way of life.

The flavors in this chicken recipe are rooted in Southern tradition.

Creole seasoning brings in a warm, spicy kick, while buttermilk and hot sauce work together to make the chicken extra tender and full of flavor.

I don’t think I can count the times we’ve made this chicken at our house. When you find something good, you stick with it!

It takes a little planning ahead because the chicken needs time to soak in the buttermilk, but once it’s done, frying it up is quick and easy.

Whether you’re using a deep fryer or a big skillet on the stove, you can make this Louisiana Fried Chicken right in your own kitchen.

1. Flavor-Packed Marinade: The mix of buttermilk, hot sauce, and spices soaks deep into the meat, giving every bite that bold Louisiana famous fried chicken taste.
2. Crispy Crust: A combo of flour and cornstarch helps create that extra-crunchy coating that locks in all the juicy goodness.
3. Easy to Make at Home: With simple ingredients and clear steps, this is a homemade fried chicken recipe anyone can master.

• Whole chicken
• Creole seasoning
• Garlic powder
• Onion powder
• Poultry seasoning
• Kosher salt
• Buttermilk
• Hot sauce
• All-purpose flour
• Cornstarch
• Peanut oil

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE LOUISIANA FRIED CHICKEN:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT MAKES THIS RECIPE LOUISIANA STYLE?
• WHAT KIND OF CHICKEN SHOULD I USE?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Best Louisiana Fried Chicken Recipe

1. Place the chicken in a large bowl and toss with the creole seasoning, garlic powder, onion powder, poultry seasoning, and salt.
2. Add the buttermilk and hot sauce sand tir until the chicken is coated.
3. Place in the fridge for 8 hours or, best, overnight.
4. Preheat oil temperature to 350°F. I used a deep fryer; you can also use a heavy-bottomed skillet or Dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.
5. In a large shallow bowl, stir together the flour, cornstarch, and creole seasoning.
6. One piece at a time, take a piece of chicken out of the buttermilk mixture and let any excess drip off.
7. Place in the flour mixture and coat the piece well; you will have to pat the flour in to make sure it sticks. Shake off any excess.
8. Place on a parchment paper lined sheet tray while you coat the remaining pieces.
9. Allow the pieces to sit until they appear pasty.
10. Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. 
11. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown. 
12. Chicken is done when internal temperature reaches 165°F degrees you will have a crispy crust and juicy meat.
13. Immediately place the pieces on a paper towel lined plate briefly to catch any excess greas, then place on a wire rack over a sheet tray to catch any drips.
14. Sprinkle with a little more salt and contine with the remaining pieces. Serve immediately.

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WHAT MAKES THIS RECIPE LOUISIANA STYLE?

Louisiana-style fried chicken is known for its bold, spicy flavors.

This recipe uses Creole seasoning and hot sauce, which give the chicken that extra kick.

I love the kick! It makes the best chicken.

It’s also soaked in buttermilk to make it tender and juicy on the inside.

WHAT KIND OF CHICKEN SHOULD I USE?

This recipe uses a whole chicken cut into 8 pieces.

You get a mix of white and dark meat, which means there’s something for everyone.

You can also use chicken tenders or drumsticks if you prefer.

CAN THIS BE MADE AHEAD?

Yes! You can marinate the chicken overnight in the fridge, which actually makes it even better.

You can also fry the chicken and keep it warm in the oven until you’re ready to serve.

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ANY ADDITIONS?

Feel free to look through this list and get some ideas. I’m a particular fan of the honey!

• A dash of cayenne pepper in the flour for extra heat
• A little smoked paprika for a deeper flavor
• A splash of lemon juice in the buttermilk for tang
• Honey drizzle for a sweet-spicy combo
• A sprinkle of fresh herbs on top
• Serve with hot sauce on the side
• Add chili flakes for heat lovers
• Pair with pickles for crunch and contrast
• Top with sliced green onions
• Serve with gravy for extra richness

ANY SUBSTITUTIONS?

​Bring on the flavor. I’ve got you covered.

• Use boneless chicken breasts or thighs instead of a whole chicken
• Swap peanut oil for canola or vegetable oil
• Use gluten-free flour for a gluten-free version
• Replace buttermilk with milk and vinegar (1 tbsp vinegar per cup of milk)
• Use a low-sodium creole seasoning to reduce salt

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ROOM TEMPERATURE: Keep the chicken out for no more than 2 hours.

After that, it should be stored properly to stay safe to eat.

REFRIGERATOR: Place any leftovers in an airtight container and store in the fridge for up to 3-4 days.

Reheat in the oven to keep the crust crispy.

FREEZER: Freeze the cooled chicken in a freezer-safe bag or container.

It’s best used within 2-3 months.

Reheat in the oven or air fryer until hot and crispy.

This Louisiana Fried Chicken is always a crowd-pleaser.

With crispy skin, juicy meat, and bold Southern flavor, it’s the kind of dish that brings people together!

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!