Here’s the main course everyone was asking me about when I originally posted about this cooking class. Damn tasty, indeed.

1 3-4 lbs chicken, cut into 8 serving pieces*
2 cups buttermilk
Oil for frying
2 tablespoons kosher salt
3 tablespoons cajun creole spice blend
2 cups corn flour**

1) Place the chicken pieces in a sealable bag (freezer bag will work) and cover with buttermilk. Allow chicken to marinate, refrigerated, for about 12 hours (or overnight)

2) Place about 1 1/2 inch of vegetable oil in a heavy, deep cast iron pot (you need just enough oil to completely submerge the chicken). Heat oil, uncovered, over medium heat until it reaches 325 degrees.

3) While the oil is heating, remove the chicken from the buttermilk and place on a sheet tray

4) In a small bowl, mix together the salt and cajun creole spices. Season both sides of the chicken with the salt and spice mixture

5) Dredge the chicken through the corn flour, shaking off any excess.

6) Place the thighs, skin side down, in the center of the pan of oil. Place the breasts, legs, and wings around the edge of the pan

7) Fry the chicken until the skin is golden brown and crisp, 10-12 minutes. Flip and repeat

8) Continue to cook the chicken until the white meat reads 155 degrees and the dark reads 165 degrees on a meat thermometer (NOTE: If you feel like you’re burning the chicken, you can also bake after you’ve fried the outside. However, make sure you bake on something so the chicken is elevated – otherwise, it will get soggy)

9) While the chicken is frying, set up a rack set over a sheet tray. Once the chicken is done, set it on the rack to rest. You can keep the chicken warm in a 200 degree oven if needed

*NOTE: Leave the bone on the breast meat. Will not add more flavor, but will cook at a more event rate with dark meat

**NOTE: Corn flour has a similar flavor to corn meal, but it has a finer texture. Rice flour could also be substituted

Adding the corn meal to the chicken before frying

Frying all of the chicken pieces