Louisiana Style Fried Chicken Recipe

Cajun Fried Chicken Recipe Southern Living

WEBMar 22, 2024 · Fry chicken, in batches, in hot oil until browned and done, 15 to 22 minutes, turning occasionally. (A meat thermometer inserted …

1. Whisk together buttermilk, hot sauce, 1 tablespoon of the salt, and 1 teaspoon of the pepper in a large bowl. Pat chicken pieces dry; cut breasts in half, and cut off and discard wing tips. Place chicken pieces in buttermilk mixture (make sure pieces are completely submerged). Cover and refrigerate at least 12 hours or up to 1 day.
2. Place a large wire rack on a large baking sheet. Whisk together flour, cornstarch, Cajun seasoning, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Divide flour mixture between 2 large Ziplock plastic freezer bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. 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. Let chicken rest on rack 30 minutes.
3. Pour oil to a depth of 1 1/2 inches into a large cast-iron Dutch oven; heat over medium to 325°F. Fry chicken, in batches, in hot oil until browned and done, 15 to 22 minutes, turning occasionally. (A meat thermometer inserted into thickest part should read 160°F for white meat and 165°F for dark meat.) Drain chicken on a wire rack over paper towels. Serve warm or at room temperature.

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Cajun Fried Chicken – Leite's Culinaria

WEBJan 28, 2021 · Instructions. Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic …

1. 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.
2. 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.
3. 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.
4. 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. (We know. Yet another bowl to wash. But the end result is worth the dirty dishes. We swear.)

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