Cajun Fried Chicken Crispy (Printable)
Juicy chicken, marinated and coated in spicy Cajun seasoning, then fried to crispy perfection.
# What You'll 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
# How to Make It:
01 - Whisk buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for 1 hour minimum or overnight for optimal flavor penetration.
02 - Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl. Measure 2 teaspoons for breading mixture.
03 - Mix flour, cornstarch, and reserved 2 teaspoons Cajun seasoning in a shallow dish until evenly distributed.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, ensuring complete coverage on all sides.
05 - Pour vegetable oil 2 inches deep in a large skillet or Dutch oven. Heat to 350°F maintaining consistent temperature throughout cooking.
06 - Cook chicken in batches without overcrowding. Turn pieces occasionally 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. Allow to rest for 5 minutes before serving to retain juiciness.
# Expert Advice:
01 -
- The spice blend creates this incredible crust that locks in every drop of juice while giving you that perfect Southern kick
- Buttermilk does something magical to the meat texture making it impossibly tender
- Once you master the temperature, you will want to fry everything in this seasoned coating
02 -
- Rushing the buttermilk marinade will show in the final texture, so give it the full hour or overnight if possible
- Letting the coated chicken sit for ten minutes before frying creates an even better crust texture
- Oil temperature drops when you add cold chicken, so adjust your heat to maintain 350 degrees throughout frying
03 -
- Line your wire rack with paper towels underneath to catch drips without making the bottom of your chicken soggy
- Sprinkle a pinch of the Cajun seasoning over the chicken immediately after frying for an extra flavor boost