Cajun Fried Chicken (Print Version)
Juicy chicken coated in spicy Cajun seasoning and fried to golden perfection.
# What You Need:
→ Chicken
01 - 8 pieces chicken drumsticks and thighs, bone-in, skin-on
→ Marinade
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
→ Cajun Seasoning
04 - 1 tablespoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon black pepper
11 - 1 teaspoon salt
→ Breading
12 - 2 cups all-purpose flour
13 - 1/2 cup cornstarch
14 - 2 teaspoons Cajun seasoning
→ For Frying
15 - Vegetable oil for deep frying
# Directions:
01 - Whisk together buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely in the marinade. Cover bowl and refrigerate for minimum 1 hour, preferably overnight for maximum flavor penetration.
02 - Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl. Measure out 2 teaspoons of this mixture and set aside specifically for the breading.
03 - In a shallow dish, whisk together all-purpose flour, cornstarch, and the reserved 2 teaspoons of Cajun seasoning until evenly distributed.
04 - Remove chicken from buttermilk marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete coverage on all sides. Shake off excess coating.
05 - Pour vegetable oil to depth of 2 inches in a large deep skillet or Dutch oven. Heat oil to 350°F, maintaining consistent temperature throughout frying process.
06 - Fry chicken in small batches without overcrowding. Turn pieces occasionally for even cooking. Fry until golden brown and internal temperature reaches 165°F, approximately 12-15 minutes per batch.
07 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Allow meat to rest for 5 minutes before serving to ensure juices redistribute.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while keeping that signature crunch intact
- You can adjust the heat level exactly to your liking without losing any of that deep Cajun flavor complexity
02 -
- I once rushed the oil temperature and ended up with soggy, greasy chicken that nobody wanted to finish
- Resting the chicken on a wire rack instead of paper towels keeps that precious crunch intact
03 -
- Reusing your frying oil once or twice actually improves the flavor, but strain it well and store it properly
- The key to even cooking is placing similar sized pieces together in each batch