This recipe for Cajun Fried Chicken is a variation on classic Southern Fried Chicken that features a spicy and robust flavor profile. Serve it alongside your favorite Southern sides and a glass of sweet tea to wash it all down.

Ingredients to Make Cajun Fried Chicken Recipe

What is Cajun Fried Chicken? This recipe features Cajun spices to season the breading and the buttermilk marinade. Cajun seasoning typically includes a blend of spices like paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme. For this recipe, you can use your favorite brand of prepared Cajun seasoning to make assembly of the seasoned flour a cinch. For this recipe the chicken pieces are soaked overnight in a blend of buttermilk, hot sauce and Cajun seasoning and then dredged in a seasoned flour mixture. Deep fry the chicken pieces until they’re golden brown with a crispy exterior and a juicy and tender interior, infused with bold Cajun flavor. Ingredients to make Southern Style Cajun Fried Chicken Recipe: (Scroll down for full printable recipe card.)

Chicken – One 5 pound whole chicken divided into 10 pieces (Cut breasts in half).
Buttermilk – Buttermilk tenderizes and adds moisture to fried chicken.
Whole Eggs – Large eggs lightly beaten for the marinade.
Hot Sauce – Hot sauce adds a hint of spice.
Seasonings – salt and black pepper.
Breading – All purpose flour, cornstarch, Cajun seasoning, granulated garlic or garlic powder, onion powder, baking powder.
Oil – Peanut oil or vegetable oil for frying.

How to Make the BEST Cajun Fried Chicken Recipe

Prep the Chicken – Use a sharp knife to divide chicken into 8 even pieces then cut the breast pieces in half to form 10 pieces.
Buttermilk Marinade – In a 13×9-inch pan whisk together 4 cup buttermilk, eggs, hot sauce, salt and black pepper. Add chicken pieces turning to coat. Cover and chill for 12 hours or up to 24 hours, turning occasionally. (You can also use a large stainless steel or glass bowl for the marinade.)
Seasoned Flour – Whisk together flour, cornstarch, salt, black pepper, Cajun seasoning, granulated garlic, onion powder and baking powder.
Transfer to Bags – Divide flour mixture between 2 large gallon size Ziploc bags.
Coat the Chicken – Remove chicken pieces from buttermilk allowing excess to drip off. Place 5 pieces in one bag 5 pieces in the other Ziploc bag. Seal the bags and shake to fully coat.
Rest at Room Temperature to Set the Breading – Place coated chicken pieces on the rack. let stand for 30 minutes.
Fry – Heat vegetable oil in a dutch oven or deep pot per the recipe until golden brown and the juices run clear. Adjust cook time for dark meat chicken and white meat chicken.
Keep Warm – Remove cajun fried chicken from the hot oil to paper towels to drain. Then arrange chicken on a clean baking sheet fitted with an oven safe wire rack sprayed with cooking spray.
Keep Chicken Warm – Transfer to a 200°F oven to keep warm between batches. This low temperature won’t bake the chicken or cause it to dry out.

Tips for Making Easy Cajun Fried Chicken

Kitchen Tools You’ll Need: 6 quart Dutch oven, fry thermometer, 13×9-inch baking dish for the buttermilk marinade, sharp knife and cutting board, medium bowl, large bowl, whisk, measuring cups and spoons, sheet pan with wire rack, stainless steel spider or slotted spoon and two gallon size Ziploc bags for the breading.
Why Divide the Chicken Breasts? Cutting the breast pieces into two smaller pieces helps to cook the chicken more quickly and evenly.
What’s the best Cajun Seasoning? The best Cajun seasoning to use is one that you already enjoy. Tony Chachere’s, Zatarain’s Creole Seasoning, Slap Ya Mama and Weber all have really flavorful blends readily available on the spice aisle of most grocery stores. There are many to choose from go with the blend that you like best.
Side Dishes to Serve with Cajun Fried Chicken: Cajun fried chicken can be served with classic Southern sides like coleslaw, mashed potatoes, green beans plus a side of cornbread or fluffy Southern buttermilk biscuits. It pairs well with hot sauce or comeback sauce on the side for dipping.

Recipe Variations

Buttermilk Substitutions: If you can’t find whole buttermilk low fat buttermilk will work for the marinade.
Breading Variations: You could replace part of the all purpose flour with panko bread crumbs. You can also use pancake mix in place of flour.
Seasonings: You can use Creole or Cajun seasoning for the breading.

Storage and Leftovers

Leftovers: Store Cajun Fried Chicken in an airtight container or wrapped in foil, chilled in the refrigerator for up to 3 days.
Reheating: Enjoy leftover fried chicken cold or reheat pieces in a 350°F air fryer or a 375°F oven for a few minutes to crisp the breading.
Freezer Tips: You can freeze Cajun Fried Chicken for up to 2 months. Thaw in the fridge and reheat before serving.

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Perfectly seasoned Baked Chicken Thighs.
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