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RECIPES MEAT AND POULTRY CHICKEN FRIED CHICKEN RECIPES

Dooky Chase-Style Fried

Chicken
5.0 (6) 6 REVIEWS 3 PHOTOS

I'm going to show you my version of the famous New Orleans restaurant's
famous fried chicken, Dooky Chase-Style Fried Chicken, and although it is
shockingly simple, it is likely the most beautiful and delicious fried chicken you
will ever make at home.

By Chef John | Updated on September 29, 2023

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Prep Time: Cook Time: Marinate Time:

20 mins 20 mins 12 hrs

Cool Time: Total Time: Servings:

5 mins 12 hrs 45 mins 4

Jump to Nutrition Facts

This very simple (yet thoroughly amazing) Dooky Chase-style fried chicken has
two major differences when compared to other great Southern fried
chickens.First of all, we’re using an egg-based marinade instead of the
ubiquitous buttermilk or milk wash. Secondly, the chefs at Dooky Chase’s are
more than happy to explain how they make it, and what they put in it. Allegedly.

Maybe they’re just generous, which from all reports they are, but it also might
come from knowing that even if folks can make their own at home, more than
enough will still come to the restaurant to enjoy the ambience and all their other
fine offerings. Yes, you have to be an extremely confident restaurant to give
away the secret to your signature dish, and it’s hard to think of other examples
of this very rare behavior.

The only part of their method I didn’t follow was cooking the chicken in a giant,
commercial grade deep fryer. Nope, as you can see in the video, I used a way too
small pot on the stove, which I’m now reminding you not to do. Actually, the pot
was fine — it was the amount of chicken I tried to fry. If you’re using a set up like
mine, fry the chicken in batches so as not to overflow the grease into the flame.
Seriously, Google “deep fried turkey fires” in case you’re not convinced. Anyway,
if you can avoid burning down your kitchen (and you can), I really do hope you
give this incredible fried chicken a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients
4 teaspoons fine salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

3 large eggs

1/4 cup water

1 (4 pound) whole chicken

2 quarts vegetable oil for frying

Seasoned Flour:

2 cups all-purpose flour

1 teaspoon salt

Directions
Step 1
Mix together 4 teaspoons salt, black pepper, garlic powder, and cayenne in a
small bowl; set aside.

Step 2
Whisk eggs, water, and 2 tablespoons of spice mix thoroughly together in a
mixing bowl large enough to hold all chicken pieces.

Step 3
Cut whole chicken into serving-size pieces, ending up with 2 breast halves, 2
thighs, 2 drumsticks, and 2 wings. Alternately, you can use 4 pounds of bone-in,
skin-on pre-cut chicken pieces.

Step 4
Add chicken pieces to the egg marinade and toss thoroughly until evenly
coated. Press and compact chicken pieces down into the bowl so they are
covered with marinade.

Step 5
Cover with plastic, and marinate in the refrigerator for 12 to 24 hours. Toss
chicken pieces several times during the marinating process.

Chef's Note:
Chicken can be fried after only marinating for a few hours, but for best
results leave overnight.

Step 6
Mix flour and the 1 teaspoon salt together in a shallow pan.

Step 7
Preheat vegetable oil for deep frying to 350 degrees F (180 degrees C).

Step 8
When ready to fry, use tongs to pull chicken out of marinade, letting excess
marinade drip off. Coat thoroughly with seasoned flour, and shake off excess.
Carefully place in the hot oil.

Step 9
If your fryer is large enough to accommodate the whole chicken, add breast
pieces first, and fry for 3 to 4 minutes before adding thighs, legs, and wings.
Once all the chicken is in the oil, fry for 15 to 18 minutes, or until chicken is no
longer pink at the center and juices run clear. An instant-read thermometer
inserted near the center should read at least 165 degrees F (74 degrees C).

Step 10
Transfer chicken to a rack to drain, and let cool 5 minutes before serving.

white tray of perfectly fried chicken

PHOTO: CHEF JOHN

From the Editor:

Nutrition data for this recipe includes the full amount of breading
ingredients. The actual amount of breading consumed will vary. We
have determined the nutritional value of oil for frying based on a
retention value of 10% after cooking. The exact amount will vary
depending on cooking time and temperature, ingredient density, and
specific type of oil used.

I MADE IT PRINT

Nutrition Facts (per serving)

1763 110g 49g 135g
Calories Fat Carbs Protein

Show Full Nutrition Label

Reviews (6)
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Most helpful positive review

Anonymous

09/25/2023

This is an incredible fried chicken recipe. Honestly not

much I’d change. Maybe a couple of T of corn starch in
the flour dredge? Just a thought.
I did about 30 hour marinating time. The marinade
Read is…
More
really the key to this recipe.
Helpful (1)

Sort By: Newest

El Baz

10/12/2023

I've tried to make Fried Chicken using other recipes. This is the only one that has ever
really come out like I wanted it to. No double dipping, no messing around. Very straight
forward.

Helpful (0)

Sha Mac

10/08/2023

Delicious, no burned pieces!

Helpful (0)

Mme Magoo

10/06/2023

Everything Chef said it is! Super crispy but very moist on the inside. Absorbed almost no
oil! I think I had almost as much oil in my fryer as when I started. Mine ended up
marinating for 48 hrs. but don't think it had any effect. I used all thighs and had to do in
batches. They held nicely in a 200º oven till they were all done. Will definitely be my go to
fried chicken from now on!

Helpful (0)

Allrecipes Member

09/29/2023

So simple, yet so dang delicious, even the breasts were juicy.

Helpful (0)

Allrecipes Member

09/25/2023

This is an incredible fried chicken recipe. Honestly not much I’d

change. Maybe a couple of T of corn starch in the flour dredge? Just a
thought.
I did about 30 hour marinating time. The marinade is really the key to
this recipe.

Helpful (1)

Allrecipes Member

09/24/2023

I love fried chicken so of course I had to try this beautiful looking recipe. The recipe is
everything Chef John said it was. Relatively easy to make and the finished product is
absolutely delicious. I just at two pieces. The supermarket had only 5.5 pound chickens so
I had to adjust the cooking time, and my knife skills leave a bit to be desired. I'd definitely
recommend watching Chef John's how to cut up a chicken For me I will next time. Read
ButMore
fo…
now I'm looking forward to a few snacks and meals over the couple of days! Thanks CJ
Helpful (0)
1

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