This Cajun fried chicken recipe made with buttermilk turns out really crisp, slightly spicy, perfectly deep-fried loveliness thanks to its Southern charm and Louisiana personality. Quite literally the best we’ve had.
Cajun Fried Chicken
- Quick Glance
- 35 M
- 35 M
- Serves 4 to 6
Special Equipment: Deep-fry or candy or instant-read thermometer
Pat the chicken dry. Place the chicken in a large bowl and season 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.
☞ TESTER TIP: The longer you can let the chicken stay in the fridge, the better as the seasonings will more thoroughly permeate the meat.
Remove the chicken from the dry spices, allowing any liquid to drip back into the bowl. Place the chicken in a clean bowl and pour the buttermilk over the top.
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.
While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and transfer the chicken to yet another clean bowl. (We know. Yet another bowl to wash. But the end result is worth the dirty dishes. We swear.)
Sprinkle the chicken with the flour and toss to coat.
When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn’t get too hot.
Transfer the fried chicken to a plate lined with paper towels or to a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.
Don’t be in such a rush to eat the fried chicken right out of the fat. It’s too hot, for one thing. And if you let it sit for a few minutes, the juices will settle and it will be more pleasurable to eat. Swear. Originally published June 26, 2011.
*What You Need To Know About How to Cut Your Chicken Before You Fry It
You want to cut the chicken into 10 pieces instead of the more typical 8 by halving each chicken breast portion. You can ask your butcher to cut the chicken or you can do it yourself. All you need to do to create the extra 2 pieces is cut the breast in half crosswise, which will give you 2 wings, 2 thighs, 2 drumsticks, and 4 pieces of chicken breast.
This is a brilliant trick. Not only does it make for smaller pieces with more surface area—hence more of that coveted spiced Cajun coating—but it ensures today’s size D-cup chicken breasts cook relatively quickly, circumventing the problem of the coating becoming burnt while waiting, waiting, waiting for the innermost meat to cook through. As one of our recipe testers commented, “Bigger chicken is not better in fried chicken heaven.” The result? Perfectly fried, obscenely juicy, tender white meat with ample Cajun spiced coating.
Recipe Testers Reviews
Mention “fried chicken” and everyone gets excited! Using my mother-in-law’s old and very used cast-iron skillets brought back lots of memories and produced delicious Cajun fried chicken! It was juicy and moist and the coating was crispy and so good. This recipe will be another memorable fried chicken go-to recipe!
In the South, we always dipped the chicken in egg and milk before dipping in flour, but that step wasn’t needed in this recipe to get that crispy coating. The Cajun dry seasoning and hot sauce were still stuck to the chicken after refrigerating for a day. The only change I would make next time would be to add more of the dry Cajun seasonings to the flour to dip the chicken in. We couldn’t really taste the Cajun flavor and would’ve liked more of a kick from the dry Cajun seasonings.
As I try more and more fried chicken recipes, I’m convinced that seasoning the meat adequately is the secret to an outstanding fried chicken. This Cajun fried chicken recipe is an amazing example of how good fried chicken can be when you approach it from the inside out. This is really super yummy! My chicken was textbook golden and PERFECTLY juicy inside.
As for temperature, the author is looking for a mellow bubble. I found that happy bubble at 300°F. I didn't know I could do that! I wish I could have fried it a little hotter just to stave off that slight excess absorption of oil. The author neglects to instruct the cook to bring the oil temp back up to 350°F degrees between batches. As a side note: all fried chicken recipes cooked in oil deserve a note about the importance of using a fryer or broiler chicken and not a roaster. Bigger chicken is not better in fried chicken heaven.
I used vegetable shortening, a first for me, and I was surprised how much I liked it. I still prefer peanut oil, though. Shortening is a thicker and stickier fat, and I felt like the chicken was just a hair greasy, and that becomes really apparent the next day when munching on the leftovers. I drained some of the pieces on a rack and some on paper towels. Not much difference in retaining underside crispness, but it’s best to use the paper towels.
If you're looking for moist, flavorful, CRISPY fried chicken, then this is the recipe for you! All the testers at my table gave it a thunderous “10″ and asked to have the plate passed for seconds or thirds.
While there is a great amount of seasoning used, I think the use of the buttermilk just about canceled them all out. I would put some of the spices in the flour so that you would end up with more tasty chicken, but I am used to Popeye’s Fried Chicken and Cajun-style food. This might be just right for a bunch of Yankees!
I also question the use of 3 separate bowls for preparing the chicken. It can all be achieved by using one bowl and the proverbial “brown bag” technique. All in all, this is a fabulously delicious fried chicken. Which is easy because of the cutting of the chicken into 10 pieces (after you figure out what the heck he is telling you to do.)
My family found this Cajun fried chicken to be one of the nicest fried chicken recipes that I’ve made. Marinating the chicken pieces in the rub before frying adds such a wonderful depth of flavor to the fried chicken. I did take the extra step of combining all the rub ingredients before adding the chicken. This makes it more of a moist paste than a dry rub. There was a little liquid left in the bowl, but this could be attributed to the salt in the rub drawing moisture from the chicken.
A brief dab with a paper towel removed the excess moisture. I then put the pieces in the buttermilk and heated the shortening. The coating on the leftover fried chicken wasn’t crisp the next day, but it was still really flavorful. This is going on the do-it-again list.
YUMMY! If you love fried chicken, you should give this Cajun fried chicken recipe a try.
I cooked my chicken in vegetable shortening, but I bet it is divine in bacon fat or lard. I just couldn’t bring myself to do that. The chicken was moist and juicy and had a nice crunchy skin.
I enjoyed this Cajun fried chicken recipe very much. It was mildly spicy with a lightly crispy coating.
Even though I split the breast in two, it still took a little longer than 8 minutes per side for it to cook through.