Recipes Meat and Poultry Chicken Fried Chicken Recipes Dooky Chase-Style Fried Chicken 5.0 (12) 12 Reviews 4 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 John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 29, 2023 Save Rate Print Share Add Photo 4 4 4 4 Prep Time: 20 mins Cook Time: 20 mins Marinate Time: 12 hrs Cool Time: 5 mins Total Time: 12 hrs 45 mins Servings: 4 Jump to Nutrition Facts Jump to recipe 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! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Mix together 4 teaspoons salt, black pepper, garlic powder, and cayenne in a small bowl; set aside. Whisk eggs, water, and 2 tablespoons of spice mix thoroughly together in a mixing bowl large enough to hold all chicken pieces. 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. 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. 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. Mix flour and the 1 teaspoon salt together in a shallow pan. Preheat vegetable oil for deep frying to 350 degrees F (180 degrees C). 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. 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). Transfer chicken to a rack to drain, and let cool 5 minutes before serving. 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 Calories 110g Fat 49g Carbs 135g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1763 % Daily Value * Total Fat 110g 141% Saturated Fat 22g 109% Cholesterol 539mg 180% Sodium 3071mg 134% Total Carbohydrate 49g 18% Dietary Fiber 2g 7% Total Sugars 0g Protein 135g 271% Vitamin C 0mg 0% Calcium 106mg 8% Iron 9mg 53% Potassium 1158mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.