Really Crispy Spicy Cajun Fried Chicken

"Just like your Cajun mama used to make"
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by paulmi7210nova photo by paulmi7210nova
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix first 3 ingredients in a paper bag.
  • Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
  • Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
  • Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
  • 8 Minutes per side (or there abouts) until golden.
  • Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.

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Reviews

  1. mengelke73
    Excellent spicy chicken! I cooked it in a deep fryer, which only took a few minutes per piece.
     
  2. Chef shapeweaver
    I made this on 10/6/11 as part of mine and my SO's dinner.Instead of using the frying chickens, boneless skinless chicken breast were used. Another change that was made to the recipe was to the Cajun seasoning, I used Recipe#33092.Other than those two changes the recipe was made as it was written, even right down to using a cast iron skillet. :) I don't know if it was using the home-made Cajun Seasoning or what,but it wasn't nearly as spicy as I was expecting it to be.But, on the plus side, the chicken was very moist and flavorful just not spicy. Thanks for posting and, " Keep Smiling :) "
     
  3. gailanng
    Made a BIG batch for a gathering. Son of a gun we're gonna have big fun on the bayou... I honestly believe the writer of that song wrote it just for me.
     
  4. Prana Princess
    This was awesome!! Great flavor, easy to make and the whole family LOVED it!! Thank you so much for sharing.
     
  5. mightyro_cooking4u
    Very good chicken. I used Tony Chachere's original creole seasoning and no Lawry's seasoning. I also injected the chicken with creole butter marinade. Made for Cajun/Creole.
     
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Tweaks

  1. Chef shapeweaver
    I made this on 10/6/11 as part of mine and my SO's dinner.Instead of using the frying chickens, boneless skinless chicken breast were used. Another change that was made to the recipe was to the Cajun seasoning, I used Recipe#33092.Other than those two changes the recipe was made as it was written, even right down to using a cast iron skillet. :) I don't know if it was using the home-made Cajun Seasoning or what,but it wasn't nearly as spicy as I was expecting it to be.But, on the plus side, the chicken was very moist and flavorful just not spicy. Thanks for posting and, " Keep Smiling :) "
     

RECIPE SUBMITTED BY

Raised in LA, schooled in France at Cordon Bleu. Ran 2 restaurants one in Calif and one in TX. My favorite cookbook is the Joy of Cooking - not the new version. Canning food is my passion. You can check this out at http://www.texfiles.com/msintrepid/canning.htm
 
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