Who Dat Chicken Recipe

In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper until combined.

Pat the chicken pieces dry with paper towels. Place the thighs and drumsticks into the marinade, making sure each piece is fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight (8–12 hours) to tenderize and flavor the meat.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. Set a rack or tray for the dredged chicken.

In a large shallow bowl or rimmed baking sheet, whisk together the all-purpose flour and cornstarch. Add smoked paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, and freshly ground black pepper; mix thoroughly so the spices are evenly distributed.

Working one piece at a time, let excess marinade drip from each chicken piece, then toss and press the chicken into the flour mixture until well coated. Place coated pieces on the rack and let rest 10–15 minutes to help the coating adhere.

Pour the neutral oil into a large heavy skillet or Dutch oven to a depth of about 1.5 inches (or heat oil in a deep-fryer to 350°F / 175°C). Heat the oil over medium-high heat until it reaches 325–350°F (use a thermometer).

Fry the chicken in batches, skin-side down first, without crowding the pan. Maintain oil temperature at 325–350°F. For bone-in thighs and drumsticks (medium-large pieces), fry 12–15 minutes per side, turning carefully once or twice, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F–170°F. Time will vary by size; if pieces are browning too quickly, lower the heat slightly.

Use tongs to transfer fried chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes.

In a small skillet over low heat, melt the unsalted butter with the honey and Creole seasoning (if using) until combined and glossy. Brush or drizzle this glaze over the hot fried chicken, then sprinkle with chopped green onions.

Serve the Who Dat Chicken hot with lemon wedges for squeezing over and the optional remoulade on the side.

While chicken marinates or during frying, whisk together the mayonnaise, Creole or whole-grain mustard, hot sauce, lemon juice, paprika, minced parsley, and salt in a small bowl until smooth and cohesive. Adjust seasoning to taste and refrigerate until ready to serve.