1 1/2 cups Creole seasoning
1 gallon ice water
1 chicken, cut into 8 pieces (2 1/2 to 3 pounds)
Oil, for frying
3 large egg yolks
3 cups whole milk
3 cups all-purpose flour
Salt and freshly ground black pepper
For the marinade, Gallatoire's uses a Creole seasoning made up of a secret blend of paprika, black pepper, dried oregano, dried parsley, garlic powder, onion powder, dried thyme and cayenne pepper, but you can use your favorite store-bought blend.
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