Best Cajun Fried Chicken Recipes

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
• In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
• In second pan, toss all roasted vegetable ingredients to coat.
• Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

CAJUN FRIED CHICKEN OVER PASTA

Steps:

• 1. Mix together flour, salt, and seasonings in a shallow bowl with wire wisk. In a separate bowl, wisk together milk and eggs until well blended.
• 2. Coat a deep frying pan with about an inch and a half of oil. Heat over medium heat. When oil is hot, roll chicken in flour mixture, then dip in egg, then roll again in flour mixture. Fry in hot oil until golden brown. Repeat until all the chicken is done; set aside on an oven safe pan/plate and keep warm in the oven until pasta and sauce are done.
• 3. Cook bow tie pasta according to package directions. While pasta is cooking start preparing sauce.
• 4. To prepare sauce, heat butter over in a deep skillet over medium heat and add red onion, garlic to the pan. Saute until softened. Pour in alfredo sauce, tomato paste, butter and wine. Simmer over medium-low heat for Until well blended. Add Cajun seasoning. When pasta is done, drain and mix with sauce.
• 5. To plate: Spoon pasta onto a plate or pasta bowl. Lay a few strips of chicken over the top. Sprinkle with sliced green onion, and shaved parmesan. Serve.

CAJUN FRIED CHICKEN CUTLET

Steps:

• 1. Place each piece of chicken between plastic wrap and pound to 1/4-inch thickness. Cut in half to make two pieces. Rub each piece of chicken with onion powder.
• 2. Mix together thoroughly, 3 eggs, half a cup of milk and a dash or two of hot sauce in a medium sized bowl.
• 3. in a separate medium sized dish, mix together flour, Cajun seasoning, garlic powder and salt.
• 4. Roll chicken in flour; Gently shake off excess. Dip in egg mixture and roll in flour again.
• 5. Fry chicken in hot oil about 7 minutes on each side, or until golden brown and cooked through. Drain on paper towels and serve.

REALLY CRISPY SPICY CAJUN FRIED CHICKEN

Steps:

• 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.

OVEN-FRIED CAJUN CHICKEN BREASTS

Steps:

• Preheat oven to 425°F.
• Place chicken in a shallow nonmetal dish and pour the buttermilk over the pieces, turning to coat. Cover and refrigerate several hours or overnight. (If you forget to plan ahead, you can skip this step, just dip the chicken in buttermilk before coating with the crumb mixture.).
• Combine cornflake crumbs, paprika and Cajun seasoning in a gallon size plastic bag. Close the bag and shake well to mix. Take one piece of chicken at a time out of the buttermilk, place in coating bag and shake to coat evenly. Place on a baking sheet or stoneware pan. repeat with remaining chicken. Lightly spritz each piece with nonstick vegetable spray or an olive oil spray. Bake at 425 F for 20-25 minutes.

CAJUN FRIED CHICKEN STRIPS

Steps:

• Put hot sauce in gallon size ziplock bag with chicken and let sit in fridge for up to 2 hours.
• Mix all dry ingredients in another ziplock bag.
• Heat oil in frying pan to medium high, depending on your stove.
• Put chicken from hot sauce into dry ingredients bag and shake to coat.
• Fry until juices run clear (about 20 minutes or so).

FRIED CHICKEN DRUMSTICKS WITH CAJUN DRY RUB

Steps:

• 1. Place chicken pieces and buttermilk (or milk and vinegar) in a large zipper bag (or covered container.) Marinate at least 1 hour or overnight in the refrigerator. Turn bag periodically to be sure chicken marinates evenly.
• 2. Drain chicken, discard milk. Pat chicken THOROUGHLY dry with paper towels. If chicken is not well-dried when it is placed in the hot oil, the oil could sputter and splash, causing serious burns.
• 3. Place the flour in a zippered food storage bag and toss each dried piece of chicken to coat. Place flour coated chicken pieces on a tray in the fridge for at least 10 minutes while oil heats.
• 4. In a deep kettle, or commercial deep fryer, heat oil to 325 degrees farenheit, 185 degrees celcius. Check temperature with a safe, candy or deep-fryer thermometer that is designed to measure at high temperatures.
• 5. When oil is ready, add chicken to hot oil with tongs or a long handled spoon to avoid burns. Do not over crowd the pan, fry in several batches. Fry pieces 8 to 10 minutes ( about 5 minutes per side, thicker pieces may need additonal time in the oven to finish cooking) until golden brown. Remove from oil and drain on paper towels or a cooking rack for about 1 minute.
• 6. Place drained chicken pieces into the bowl with the spice mixture and using tongs or long handled spoons, toss chicken to coat in the seasoning (make more seasoning if needed.) Transfer to a baking sheet and hold pieces in a warm (200 degree) oven until all pieces are cooked.
• 7. In a small sauce pan, combine ketchup with diced jalapeno and brown sugar. Heat thoroughly. Serve as a dipping sauce with chicken.

CAJUN OVEN-FRIED CHICKEN RECIPE

Steps:

• Preheat oven to 400°. Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

CAJUN OVEN FRIED CHICKEN

Steps:

• preheat oven to 400 degrees.
• combine buttermilk, cajun seasoning, and salt in a shallow dish.
• place the panko in another shallow dish.
• take your chicken pieces and dip them first in the butermilk mixture, then into the panko.
• do one piece at a time.
• line your baking sheet with parchment paper, and place the chicken pieces on it.
• lightly spray each chicken piece with the cooking spray.
• bake for 40 minutes at 400 degrees or until done, turning the chicken pieces after they have baked for 20 minutes.

AIR FRYER CAJUN FRIED CHICKEN RECIPE

Steps:

• 1. Pre-heat the Air Fryer to 390 degrees. 2. Whisk together the flour, salt and the Old Bay. 3. Dredge the chicken through the flour mixture, then into the egg, then back into the flour mixture again. Shake off excess flour very well. 4. Place the 4 chicken thighs into the bottom of the AirFryer cooking compartment. Cook for 25 minutes or until the chicken reaches 180 degrees. 5. Remove and serve.

CAJUN FRIED CHICKEN

Steps:

• 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.

CAJUN FRIED CHICKEN

Steps:

• Mix batter ingredients and add water until batter is slightly thinner than pancake batter (Roughly 1/2 cup water) Soak chicken pieces in batter for 18 minutes. Place 1/2 c all Purpose in a second bowl or large zip lock bag for coating the drained pieces in flour. Heat oil to 350 degrees F When oil is ready, drain chicken pieces from the batter for a minute and dredge in flour, one piece at a time. Move the dredged chicken immediately to the hot oil before dredging another. If you let it sit, the crust will be too hard. Deep fry until chicken reaches an internal temperature of 155 (allowing for carryover) agitating and flipping twice during the cooking to ensure even cooking. Drain the cooked chicken on cookie sheets over newspaper or just on paper towels.

CAJUN FRIED CHICKEN

Steps:

• 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.