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close up of a white plate with three Louisiana chicken legs.
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4.60 from 5 votes

Louisiana Fried Chicken 

This Louisiana Fried Chicken is juicy, crispy, and so easy to make! A southern classic featuring buttermilk-soaked drumsticks with a flavorful paprika and garlic seasoning blend that brings the taste of New Orleans right to your kitchen. It’s a quick and flavorful comfort meal you have to try!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: Melissa Griffiths

Ingredients

  • 2 pounds chicken drumsticks
  • 1 cups buttermilk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Vegetable oil for frying

Instructions

  • Combine the drumsticks and buttermilk in a large mixing bowl. Fold the ingredients a few times to ensure the chicken is fully coated in the buttermilk.
    portioned dishes of raw ingredients for Louisiana chicken recipe.
  • Whisk together the flour, paprika, salt, pepper, and garlic powder. Once combined, dip each piece of chicken in the flour mixture.
    raw chicken leg being dredged in breading.
  • Heat the oil in a large pot and bring it to about 350°F. Cook 3 pieces of chicken at a time for about 10 minutes, or until golden brown and no longer pink in the middle.
    oil bubbling with chicken being friend in a sauce pan.
  • Serve and enjoy!
    white plate with three Louisiana chicken legs.

Notes

Hot Oil: You’ll know that your vegetable oil is ready for frying when a wooden spoon dipped in the oil bubbles profusely.
Temp For Cooked Chicken: Make sure your chicken reaches an internal temp of 165°. Use an instant-read meat thermometer if you have one.
Recipe Variations:
  • To add a little kick to your chicken, you can use additional spices such as red pepper flakes, cayenne chili powder, and onion powder. 
  • In addition to using drumsticks you can also use bone-in chicken thighs or wings. Using bone-in meat will provide added flavor to your dish!
  • If you want extra-tender chicken, try marinating it in buttermilk for a few hours up to overnight in the fridge before you start cooking.
 
Serving Ideas & Leftover Tips:
  • This chicken is best served fresh but can be stored in the fridge for up to 4 days.
  • Reheat your chicken in the microwave for about 45 seconds. It’s important to note that the chicken will not be as crispy when reheated in the microwave.
  • If you have an air fryer you can air fry your leftovers for 5 minutes at 390° to reconstitute some of the crispness.
 
 
 

Nutrition

Serving: 1 of 4 servings | Calories: 455kcal | Carbohydrates: 40g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 804mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 3mg

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