Prep Time: 15 minutes (plus 4 hours marinating)
Cook Time: 30 minutes
Servings: 4

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 chicken legs
• 4 chicken wings
• 2 tbsp Seafood Boil Seasoning (for marinade)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tbsp Seafood Boil Seasoning (for flour mixture)
• 1 tbsp Delta Dust (for flour mixture)
• 2 jalapeños, halved
• 1/2 onion, halved
• Vegetable oil (for frying)

For the Sides:

• 1 lb red potatoes, halved
• 4 ears of corn, halved
• 1 lemon (juice and halves)
• 1/2 onion, quartered
• 2 bay leaves
• 1/2 cup Seafood Boil Seasoning (for boiling)

For the Garlic Butter Sauce:

• 1/2 cup water
• 1/2 cup cold butter (cut into pieces)
• 2 tbsp Delta Dust
• Chopped parsley (for garnish)

Instructions:

1. Marinate the Chicken: Mix the chicken with buttermilk and 2 tbsp of Seafood Boil Seasoning. Let it marinate for at least 4 hours.
2. Prepare the Sides: Slice the potatoes and corn. Boil water with lemon juice, onion, bay leaves, and Seafood Boil Seasoning. Add the potatoes and cook for 10 minutes. Then add the corn and cook for another 5 minutes. Turn off heat and let sit.
3. Dredge the Chicken: Mix the flour with Seafood Boil Seasoning and Delta Dust. Dredge the marinated chicken in the flour mixture.
4. Fry the Chicken: Heat the oil to 350°F. Add chicken, then add halved jalapeños and onions to the oil. Fry until golden brown and crispy, about 12-15 minutes.
5. Prepare the Garlic Butter Sauce: Bring water to a boil and gradually whisk in cold butter. Stir in Delta Dust and parsley.
6. Assemble the Dish: Place boiled potatoes and corn on a plate. Top with the fried chicken and drizzle with garlic butter sauce. Garnish with parsley and lemon wedges.