Cajun Fried Chicken (Printable)
Crispy, juicy chicken seasoned with bold Cajun spices for a flavorful Southern classic.
# Ingredient List:
→ 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
# Steps:
01 - Whisk buttermilk and hot sauce in a large bowl until combined. Submerge chicken pieces completely in the liquid. Cover bowl and refrigerate for minimum 1 hour, preferably overnight for optimal flavor penetration.
02 - Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly until spices are evenly distributed. Measure and set aside 2 teaspoons for the flour coating.
03 - Mix flour, cornstarch, and the reserved 2 teaspoons of Cajun seasoning in a shallow dish. Whisk together until the seasoning is uniformly incorporated throughout the flour mixture.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, turning to coat all surfaces evenly. Shake gently to remove loose coating.
05 - Pour vegetable oil to depth of 2 inches in a large Dutch oven or deep skillet. Heat oil until it reaches 350°F as confirmed by a cooking thermometer.
06 - Place chicken pieces in hot oil without overcrowding the pan. Fry for 12 to 15 minutes, turning occasionally, until coating is deep golden brown and internal temperature reaches 165°F. Work in batches as needed.
07 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest for 5 minutes to allow juices to redistribute and coating to set slightly.
# Expert Tips:
01 -
- The cornstarch in the breading creates this impossibly light shatter when you bite through to the juicy meat inside
- Once you make your own Cajun seasoning blend, you'll never go back to store bought mixes
02 -
- Crowding the pan drops the oil temperature and makes your chicken soggy instead of crispy
- The cornstarch is not optional. It's what creates that restaurant quality crunch you cant get from flour alone
03 -
- Bring your chicken to room temperature before frying for more even cooking
- Keep your seasoning blend in a jar. It works on everything from fish to roasted potatoes