Dooky Chase-Style Fried Chicken

I am going to demonstrate to you my rendition of the Dooky Chase-Style Fried Chicken, which is the famous fried chicken served at a restaurant in New Orleans. Despite the fact that it is extraordinarily straightforward, it is most likely going to be the most gorgeous and delectable fried chicken you have ever prepared at home.

When compared to other wonderful Southern fried chickens, this very simple (yet completely amazing) Dooky Chase-style fried chicken has two big characteristics.To begin, instead of the usual buttermilk or milk wash, we’re employing an egg-based marinade. Second, the cooks at Dooky Chase’s are more than willing to explain how they create it and what ingredients they use. Allegedly.

Maybe they’re simply being kind, which according to all reports they are, but it could also be because they know that even if people can make their own at home, more than enough will still come to the restaurant to enjoy the environment and all their other wonderful offerings. Yes, you have to be a very confident restaurant to reveal the secret to your signature dish, and it’s difficult to think of other examples of this incredibly unusual behavior.

Dooky Chase-Style Fried Chicken

The only component of their procedure that I did not follow was cooking the chicken in a massive commercial-grade deep fryer. No, as you can see in the video, I used a far too little pot on the stove, which I’m now cautioning you not to do. Actually, the pot was great; it was the amount of chicken I attempted to fry that was the problem. If you’re using a setup like mine, fry the chicken in batches so that the grease doesn’t overflow into the flame. If you’re still not convinced, look up “deep fried turkey fires” on Google. Anyway, if you can avoid burning down your kitchen (and you can), I hope you try this amazing fried chicken soon.


  • 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


Step1: Mix together 4 teaspoons salt, black pepper, garlic powder, and cayenne in a small bowl; set aside.

Step2: Whisk eggs, water, and 2 tablespoons of spice mix thoroughly together in a mixing bowl large enough to hold all chicken pieces.

Step3: 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.

Step4: 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.

Step5: Cover with plastic, and marinate in the refrigerator for 12 to 24 hours. Toss chicken pieces several times during the marinating process.


1. What is Dooky Chase-style fried chicken?
Dooky Chase-style fried chicken is a beloved recipe associated with the iconic New Orleans restaurant, Dooky Chase’s Restaurant. It’s known for its flavorful, crispy exterior and tender, juicy interior.
2. How do I make Dooky Chase-style fried chicken?
  • Marinate chicken pieces in a mixture of buttermilk, hot sauce, garlic powder, paprika, salt, and pepper for several hours or overnight.
  • Dredge the marinated chicken in a seasoned flour mixture that typically includes flour, salt, pepper, garlic powder, paprika, and sometimes other spices like cayenne for heat.
  • Fry the chicken in hot oil until it’s golden brown and cooked through.
3. What type of chicken works best for this recipe?
You can use a whole chicken cut into pieces or specific parts like drumsticks, thighs, or breasts, depending on personal preference. Skin-on chicken tends to yield a crispier result.

4. Can I bake instead of fry the chicken?
While frying yields the traditional crispy texture, you can bake the chicken in the oven. Coat the chicken with a bit of oil and bake at a high temperature (around 400°F/200°C) until cooked through.
5. What oil should I use for frying?
Use an oil with a high smoke point like vegetable oil, peanut oil, or canola oil for frying to achieve crispy and evenly cooked chicken.
6. Should I use a specific type of flour for the dredging mixture?
All-purpose flour is commonly used for dredging, but some recipes might incorporate cornstarch or other flours for added crispiness.
7. How long should I marinate the chicken?
Marinate the chicken for at least a few hours, preferably overnight, to allow the flavors to penetrate the meat and make it tender and flavorful.
8. Any tips for getting the perfect crispy texture?
Ensure the oil is at the right temperature before adding the chicken. Fry in batches and don’t overcrowd the pan. Drain the fried chicken on a wire rack to maintain crispiness.
9. Can I make it spicy?
Absolutely! Increase the amount of hot sauce or add cayenne pepper or chili powder to the flour mixture for an extra kick.
10. What’s the recommended frying temperature and time for the chicken?
Heat the oil to around 350°F to 375°F (175°C to 190°C) and fry the chicken pieces for approximately 12-15 minutes, depending on the size, until they reach an internal temperature of 165°F (74°C).



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