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 Straight Drop Seafood Boil (for marinade)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tbsp Straight Drop Seafood Boil (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 Straight Drop Seafood Boil (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 Straight Drop Seafood Boil
2. . Let it marinate for at least 4 hours.
3. Prepare the Sides: Slice the potatoes and corn. Boil water with lemon juice, onion, bay leaves, and Straight Drop Seafood Boil
4. . Add the potatoes and cook for 10 minutes. Then add the corn and cook for another 5 minutes. Turn off heat and let sit.
5. Dredge the Chicken: Mix the flour with Straight Drop Seafood Boil and Delta Dust. Dredge the marinated chicken in the flour mixture.
6. 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.
7. Prepare the Garlic Butter Sauce: Bring water to a boil and gradually whisk in cold butter. Stir in Delta Dust and parsley.
8. 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.