Cajun Fried Chicken and Fried Pickles

INSTRUCTIONS

• 1 Beat buttermilk, pickle juice, egg, hot sauce, 1 tablespoon of the Creole Seasoning and bay leaves in large bowl. Reserve 1/4 cup of the buttermilk mixture in small bowl for the pickles. Cover. Refrigerate until ready to use. Add chicken to remaining buttermilk mixture in bowl; turn to coat. Cover. Refrigerate at least 2 hours or overnight for best flavor.
• 2 Preheat oven to 350°F. Remove chicken from refrigerator 30 minutes before you are ready to fry. Meanwhile, mix flour, Fish Fri, cornstarch and remaining 1 tablespoon Creole Seasoning in another large bowl. Place pickles in glass pie plate. Add reserved buttermilk mixture; toss to coat. Remove pickles from buttermilk, shaking off excess, and then coat in seasoned flour. Set aside on a plate.
• 3 Pour oil into large Dutch oven or deep fryer, filling no more than 1/3 full. (Oil should come halfway up to chicken.) Heat to 350°F on medium heat. Place a wire rack in a large, foil-lined, shallow baking pan. Set aside. Remove chicken from buttermilk mixture, shaking off the excess, and then coat in remaining seasoned flour (a few pieces at a time). Add chicken in batches to hot oil. Fry until golden and crispy, turning occasionally, so that the chicken browns evenly, about 8 to 10 minutes. Place chicken on the wire rack of the prepared baking pan. Bake chicken 5 to 7 minutes or until cooked through and very crispy.
• 4 Fry pickles until golden and crispy, turning occasionally, about 2 minutes. Drain on paper towels. Discard any remaining buttermilk and flour mixtures. Serve chicken and pickles with additional hot sauce, if desired.