Ingredients
Sufficient Peanut oil to deep fry at 350 degrees
6 lb chicken cut into 12 pieces
Cornstarch to dust
Tony’s Creole Seasoning
For batter:
1/2 cup flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp Tony’s Creole Seasoning
1/2 cup vodka
1/2 cup ice cold water
Method
Sprinkle Tony’s on chicken pieces and dust with cornstarch. Rest for 30 minutes in refrigerator.
Heat oil in electric fryer
Whisk together flour, cornstarch, baking powder, Tony’s, vodka, and water to form batter.
Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil
Fry for 10 minutes and remove to cooling rack.
Continue battering and frying the rest of the chicken in batches of 3
Return the first batch to the oil and fry another 10 minutes
Continue frying the remaining batches for the second time
Cool on draining rack
Savoie Secrets: It's a Family Recipe 