The Best Cajun Fried Chicken Recipe
Crispy, flavorful, and just the right amount of spicy—Cajun fried chicken is one of those recipes that never fails to impress. It’s got that perfect crunchy coating, juicy meat, and a bold blend of seasonings that give it a little heat without being overwhelming. This isn’t just any fried chicken—it’s the kind that makes you want to lick your fingers when you’re done.I’ve been making fried chicken for years, but adding Cajun seasoning took it to a whole new level. The first time I made it, I was looking for a way to bring more flavor to my usual fried chicken recipe. I had some homemade Cajun seasoning in the pantry, so I tossed it into the flour mixture, added a little to the marinade, and hoped for the best. The result? Some of the best fried chicken I’d ever made. Now, it’s one of my go-to recipes whenever I want something with a little kick.
Equipment
- A deep frying pan or Dutch oven
- A thermometer for monitoring oil temperature
- Mixing bowls
- A wire rack for draining the chicken
- Tongs for handling the chicken
Ingredients
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or peanut oil (enough for frying)
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
Instructions
- In a large bowl, mix the buttermilk and hot sauce.
- Add the chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor).
- In another bowl, whisk together the flour, cornstarch, Cajun seasoning, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing gently to make sure the coating sticks.
- Let the coated chicken rest for 10 minutes—this helps the breading adhere better.
- In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack to drain excess oil.
- Let the chicken rest for a few minutes before serving.
- Serve hot with your favorite sides and enjoy!