Cajun Fried Chicken

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

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 turning to coat. cover and chill for 12 hours or up to 24 hours, turning occasionally.
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 baking rack. Place coated chicken pieces on the rack. Let stand uncovered for 30 minutes.
Fry: Heat vegetable oil in a dutch oven or deep pot 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 rack. Transfer to a 200°F oven to keep warm between batches.
Serve immediately, warm or at room temperature.