Prepare your taste buds for a true culinary icon of New Orleans! Austin Leslie’s Confetti Chicken is a legendary fried chicken recipe renowned for its incredibly crispy, perfectly seasoned crust and juicy, tender meat. It’s a testament to the art of Southern frying, delivering a burst of flavor in every bite that’s perfect for family gatherings, special occasions, or any time you crave genuine, irresistible comfort food. This recipe brings the magic of a beloved Southern chef’s kitchen right into your home!
Why I Love This Recipe
I’m a huge fan of dishes that carry a legacy and deliver on their promise of extraordinary flavor, and Austin Leslie’s Confetti Chicken absolutely nails it! What I truly adore is the way this recipe achieves that perfectly golden, unbelievably crispy crust while keeping the chicken incredibly juicy and tender on the inside. The seasoning blend, designed to bring “confetti” pops of flavor, is balanced and utterly addictive. It feels like a celebration in every bite, offering genuine Southern hospitality and deep comfort. It’s a fantastic, fuss-free option for anyone looking to master a classic fried chicken recipe that truly stands out!
Ingredients:
- 1 (3-4 lb) fryer chicken, cut into 8 pieces (or your preferred chicken pieces like drumsticks and thighs)
- 2 cups all-purpose flour
- 1 ½ tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 cup buttermilk
- Vegetable oil, for frying (about 3-4 inches deep in your pot)
Swaps and Notes
- Chicken Pieces: A whole fryer chicken, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breast halves), is traditional. You can also use just drumsticks and thighs for easier handling and consistent cooking. Ensure chicken pieces are uniform in size for even frying.
- Flour: All-purpose flour is standard for the crispy coating. For a gluten-free option, you can experiment with a gluten-free all-purpose flour blend, though results may vary slightly.
- Seasoning: The blend of salt, pepper, garlic powder, onion powder, and paprika creates the signature “confetti” of flavor. Cayenne pepper is optional but adds a subtle heat that enhances the savory notes. Feel free to adjust the proportions to your taste.
- Buttermilk: Buttermilk is crucial. It tenderizes the chicken and helps the seasoned flour adhere perfectly, creating a thicker, crispier crust. If you don’t have buttermilk, you can make a substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the cup with regular milk (any fat percentage) until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or sunflower oil. Ensure you have enough oil to submerge at least half of the chicken pieces.
- Temperature Control: Maintaining the correct oil temperature (325-350°F / 160-175°C) is key to crispy, juicy chicken that’s cooked through without burning. A deep-fry thermometer is highly recommended.
Instructions:
1. Prepare Chicken & Brine (Optional for juiciness): If desired, for extra tender and juicy chicken, you can brine the chicken pieces in a solution of 1/4 cup salt per 4 cups water for 30 minutes to an hour. Pat dry thoroughly before proceeding. Wash the chicken pieces under cool water and pat them very, very dry with paper towels. Excess moisture is the enemy of crispy fried chicken.
2. Prepare Dredging Station: In a large bowl, whisk together the 2 cups all-purpose flour, 1 ½ tablespoons salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, and ½ teaspoon cayenne pepper (optional). Ensure all the spices are evenly distributed. Pour the 1 cup buttermilk into a separate shallow bowl.
3. Dredge the Chicken: Working with one piece of chicken at a time, dip it into the buttermilk, letting any excess drip off. Next, dredge the chicken piece thoroughly in the seasoned flour mixture, pressing gently to ensure a thick, even coating on all sides. You want the flour to cling well to create that crispy crust. Place the coated chicken on a wire rack set over a baking sheet (this allows any excess coating to fall off and prevents sogginess). Repeat with all chicken pieces. Let the coated chicken sit for 10-15 minutes (or longer in the fridge) to allow the coating to adhere.
4. Heat Oil for Frying: In a large, heavy-bottomed pot or Dutch oven, add vegetable oil to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry thermometer for accuracy.
5. Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil, one or two at a time, being careful not to overcrowd the pot. Do not overcrowd, as this will drop the oil temperature too much, leading to greasy, soggy chicken. Fry chicken for about 6-8 minutes per side, turning occasionally, until it is deeply golden brown, crispy, and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). Smaller pieces like wings or drumsticks might cook faster (around 12-15 minutes total), while larger pieces like breasts might take 15-20 minutes total. Adjust cooking time and maintain oil temperature as needed.
6. Drain & Serve: Using tongs, carefully remove the fried chicken from the oil. Transfer it to a clean wire rack set over a baking sheet (or a paper towel-lined plate) to drain any excess oil. Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute. Serve hot and enjoy your perfectly crispy and flavorful Austin Leslie’s Confetti Chicken!
Tips for Success
- Dry Chicken is Key: Pat chicken incredibly dry before dredging. Moisture creates steam, which prevents crispiness.
- Buttermilk Soak: The buttermilk is crucial for tenderizing and helping the coating adhere for that signature crispy crust.
- Thorough Dredging: Press the flour mixture onto the chicken firmly to ensure a thick, even coating.
- Oil Temperature Control: This is the most critical factor for perfectly fried chicken. Maintain 325-350°F (160-175°C). Too low = greasy; too high = burnt outside, raw inside.
- Don’t Overcrowd: Fry in small batches to keep the oil temperature consistent.
- Rest After Frying: A short rest allows the juices to settle back into the meat, ensuring a moist and juicy interior.
- Seasoning Adjustment: Taste the flour mixture and adjust seasonings to your preference before dredging.
Serving Suggestions and Pairings
Austin Leslie’s Confetti Chicken is a true centerpiece, perfect for a hearty family meal or a festive gathering.
- Classic Southern Sides: Serve with creamy mashed potatoes, collard greens, mac and cheese, cornbread, or a fresh coleslaw.
- Picnic Staple: Fried chicken is fantastic hot, warm, or even cold, making it ideal for picnics.
- Beverages: Pair with sweet iced tea, lemonade, or a cold beer.
- For other comforting and flavorful chicken dishes, explore these Chefmaniac.com favorites:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
- Chicken Fajita Casserole
Storage and Leftover Tips
Fried chicken is best enjoyed fresh for maximum crispness, but leftovers are a beloved treat!
- Refrigeration: Store any leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. The coating will soften somewhat.
- Reheating for Crispness: To regain crispness, reheat in a preheated oven at 375°F (190°C) for 15-20 minutes, or in an air fryer for 8-12 minutes, until warmed through and crispy again. Avoid microwaving if you want to maintain the crispy texture.
- Freezing: Cooked fried chicken freezes well. Once completely cooled, place pieces in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight, then reheat as described above for best results.
Final Thoughts
Austin Leslie’s Confetti Chicken is a true masterpiece of Southern fried chicken – incredibly crispy, bursting with flavor, and wonderfully juicy. It’s a simple recipe that yields a deeply satisfying and iconic dish, perfect for bringing the warmth and deliciousness of a legendary kitchen to your home. Get ready to savor every golden, flavorful bite!
What are your go-to fried chicken tips, or do you have a secret ingredient that makes your fried chicken extra crispy? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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