It’s time to spice up Mama’s fried chicken recipe with a little Cajun seasoning.
You need just a handful of ingredients to add a kick to your chicken dinner.
One difference you’ll notice that sets our recipe apart from others is the frying temperature.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Well that’s all the convincing we need!
The only possiblething that’s missingfrom this Cajun fried chicken recipe?
All of our favoritecookout sides, of course.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What Makes Cajun Fried Chicken Different?
Cajun fried chicken features Cajun seasoning in the coating of the chicken.
Avoid reheating in the microwave, as the chicken may lose its crispness.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
kosher salt, divided
1 1/2tsp.black pepper, divided
1(4- to 5-lb.)
whole chicken, cut into pieces
2cups(about 8 1/2 oz.)
Place chicken pieces in buttermilk mixture (confirm pieces are completely submerged).
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Cover and refrigerate at least 12 hours or up to 1 day.
Make chicken coating:
Place a large wire rack on a large baking sheet.
Divide flour mixture between 2 large Ziplock plastic freezer bags.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Drop chicken into flour mixture; seal bags, and shake thoroughly to coat.
Remove chicken pieces; shake off excess flour, and place on rack.
Repeat until all chicken pieces are coated.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Let chicken rest on rack 30 minutes.
Drain chicken on a wire rack over paper towels.
Serve warm or at room temperature.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
it’s possible for you to make this fried chicken using boneless or bone-in cuts.
If you do opt to use boneless chicken, you’ll need to cut down on the cooking time.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
