Cajun Fried Chicken

This Cajun Fried Chicken is crispy, juicy, and packed with bold Southern flavor. Seasoned with a zesty Cajun spice blend and fried to golden perfection, it’s the ultimate comfort food for weeknight dinners, game days, or Sunday suppers.

Course Main Course

Cuisine American, Southern

Keyword best-southern-fried-chicken-recipe, cajun-fried-chicken-recipe

Prep Time 25

Cook Time 22

Stand time 5

Total Time 52

Servings servings

Calories 305kcal

Ingredients

1 5 lb whole chicken divided into 10 pieces (Cut breasts in half)
4 cups whole buttermilk
2 large eggs lightly beaten
1/4 cup hot sauce
4 tsp salt divided use
1 1/2 tsp black pepper divided use
2 cups all purpose flour
3/4 cup cornstarch
2 Tbsp Cajun seasoning
1 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp baking powder
4-6 cups peanut oil or vegetable oil

Instructions

Divide chicken into 8 even pieces then cut the breast pieces in half to form 10 pieces.
In a 13x9-inch pan whisk together buttermilk, eggs, hot sauce, 2 teaspoons salt and 1 tsp black pepper. Add chicken pieces to the buttermilk mixture turning to coat.
Cover with plastic wrap and chill in the fridge for 12 hours or up to 24 hours, turning occasionally. (You can also use a large stainless steel bowl or glass bowl for the marinade.)
In a medium bowl whisk together flour, cornstarch, remaining 2 tsp salt, 1 tsp black pepper, Cajun seasoning, granulated garlic, onion powder and baking powder. Divide mixture between 2 large gallon size Ziploc bags.
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.
Fit a large pan with a wire rack. Remove from bag shaking off any excess flour. Place chicken pieces on the rack. Let stand uncovered for 30 minutes. This allows time for the breading to set.
Fry Chicken: Heat vegetable oil in a dutch oven or deep pot fitted with a fry thermometer to 325°F. Cook chicken in batches for 15-22 minutes turning as needed for even browning maintaining the oil temperature between 325-335°F. Cook until golden and the juices run clear. Test with a thermometer inserted into the thickest portion that registers 160°F for white meat and 165°F for dark meat. (Pro Tip: Cook white meat and dark meat separately for more even cooking.)
Remove chicken from the hot oil using a stainless steel spider or slotted spoon to a clean pan fitted with an oven safe wire rack sprayed with cooking spray. Transfer to a 200°F oven to keep warm between batches.
Serve immediately warm or at room temperature.

Notes

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.

Nutrition