Cajun Fried Chicken Recipes

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

CAJUN FRIED CHICKEN

Steps:

• Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.☞TESTER TIP: The longer you let the chicken stay in the fridge, the more thoroughly the seasonings will permeate the chicken.
• Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top.
• Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat.
• While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl.
• Sprinkle the chicken with the flour and toss to coat.
• When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn't get too hot.
• Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.

CAJUN FRIED CHICKEN

Steps:

• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
• Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
• Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
• Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
• Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
• One piece at a time, Place chicken in inside ziploc bag flour mixture.
• Shake coated chicken over bag to get rid of excess coating.
• Drop the coated chicken into hot oil.
• Don't place too many chicken pieces, Cook 3 to 4 at a time.
• Fry chicken until brown and crisp.
• Drain on paper towel.
• Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.

CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).