Recipe by Pokey in San Antonio, TX
This ain't your mamma's fried chicken. The flavors are layered, starting deep in the meat working all the way to the surface. Your taste buds won't know what to do!
Top Review by Sonic98
I will have to try this again. I tried it on chicken tenders, so I marinaded instead. I'm not sure if trying to coat with the mustard kind of rubs off the seasoning, but it seems like it might possibly. I might go back and try this with the mustard in the egg wash, or maybe just mix the mustard and cajun seasoning to begin with. This is somewhat similar to how I do my cajun fried catfish.
- 5 lbs chicken
- 1⁄4 cup cajun seasoning
- 8 ounces cajun marinade (injected)
- 2 cups creole mustard
- 4 cups flour
- 2 eggs (beaten)
- 2 tablespoons milk
- 2 tablespoons hot sauce
Directions See How It's Made
- Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
- Season all pieces with Cajun seasoning. I use Tony Chachere's.
- Coat pieces with Creole mustard.
- Mix eggs, milk and hot sauce in a shallow bowl.
- Put two cups of flour in a large gallon size baggie.
- Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
- Heat oil for frying.
- Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
- When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.