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Prep3 hrs 30 mins
I love this recipe, it's my combination of two recipes, southern fried chicken and cajun chicken. I love it and I hope you do too.
- 1 frying chicken or 6 chicken breasts or 6 chicken legs
- 1 cup flour
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon creole seasoning, plus extra for sprinkling
- 1⁄2 teaspoon paprika
- 1 pinch cayenne, pepper- optional (for heat)
- 2 cups buttermilk
- 1 tablespoon hot sauce (I perfer Louisiana)
- 4 cups vegetable oil (for frying)
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
- Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
- Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
- Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
- Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
- One piece at a time, Place chicken in inside ziploc bag flour mixture.
- Shake coated chicken over bag to get rid of excess coating.
- Drop the coated chicken into hot oil.
- Don't place too many chicken pieces, Cook 3 to 4 at a time.
- Fry chicken until brown and crisp.
- Drain on paper towel.
- Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.
Good Recipe. Reminds me a lot of Alton Brown's pan fried, butter milk soaked chicken recipes from one of his Good Eat's Episodes. I have some Cajun marinade. I might try it with that as an alternative to just hot sauce.