Cajun Fried Chicken Food

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CAJUN FRIED CHICKEN



Cajun Fried Chicken image

This Cajun fried chicken recipe is bathed in buttermilk and turns out crisp, slightly spicy, perfectly deep-fried loveliness thanks to its Southern charm and Louisiana personality. Quite literally the best we've had.

Provided by Donald Link

Categories     Mains

Time 35m

Number Of Ingredients 10

One (3- to 4- pound) chicken (cut into 10 pieces)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
5 dashes Louisiana hot sauce
1 cup buttermilk ((either low-fat or full-fat), shaken well)
3 cups lard, vegetable shortening, mild vegetable oil, or bacon drippings
3 cups all-purpose flour

Steps:

  • Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.☞TESTER TIP: The longer you let the chicken stay in the fridge, the more thoroughly the seasonings will permeate the chicken.
  • Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top.
  • Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat.
  • While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl.
  • Sprinkle the chicken with the flour and toss to coat.
  • When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn't get too hot.
  • Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.

Nutrition Facts : ServingSize 1 serving, Calories 1716 kcal, Carbohydrate 73 g, Protein 10 g, Fat 155 g, SaturatedFat 39 g, TransFat 20 g, Cholesterol 2 mg, Sodium 1195 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 108 g

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h45m

Yield 6 to 8 portions

Number Of Ingredients 8

1 dozen eggs, whipped
1 cup buttermilk
2 tablespoons Cajun spice
16 pieces fresh bone-in chicken (2 to 3 pounds)
8 cups vegetable oil
4 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon ground black pepper

Steps:

  • In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.
  • Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.
  • Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)

CAJUN CHICKEN



Cajun chicken image

A winner whatever the weather, chuck it on the barbie or just get the grill going - it can't fail

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 22m

Number Of Ingredients 7

4 skinless boneless chicken breast fillets
1 tbsp paprika
1 tsp dried onion flakes
¼ tsp cayenne pepper
2 tsp dried thyme
1 tbsp sunflower oil
200g tub guacamole , to serve

Steps:

  • Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
  • Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 34 grams protein, Sodium 0.22 milligram of sodium

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN



Tanya's Louisiana Southern Fried Chicken image

This recipe is from my grandmother and great grandmother's family.

Provided by Tanya Lewis

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 ½ cups all-purpose flour
1 ½ cups vegetable oil for frying

Steps:

  • In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
  • Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
  • In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
  • You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g

CAJUN COUNTRY FRIED CHICKEN



Cajun Country Fried Chicken image

I've perfected my own Cajun seasoning made from 11 herbs and spices. But in this recipe, a store-bought variety works just as well.-Dave Fisher, Ten Mile, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 8

2 cups whole milk
2 tablespoons Cajun seasoning, divided
8 boneless skinless chicken breast halves (4 ounces each)
4 boneless skinless chicken thighs (about 1 pound), halved
1-1/4 cups all-purpose flour
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
Oil for frying

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.

Nutrition Facts : Calories 289 calories, Fat 16g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

CAJUN FRIED CHICKEN



Cajun Fried Chicken image

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.

Provided by espann

Categories     Chicken

Time 4h

Yield 6 serving(s)

Number Of Ingredients 10

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)

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



Cajun Fried Chicken image

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!

Provided by Pokey in San Antonio

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 1321.7, Fat 59.9, SaturatedFat 16.2, Cholesterol 365.6, Sodium 1869.1, Carbohydrate 105.8, Fiber 7.4, Sugar 4.2, Protein 85.5

CAJUN CORNMEAL CRUSTED CHICKEN



Cajun Cornmeal Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
Kosher salt
1 1/2 cups buttermilk
1/2 to 1 teaspoon hot sauce
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes

Steps:

  • Preheat the oven 350 degrees F.
  • In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
  • Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
  • Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
  • Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

CAJUN FRIED CHICKEN STRIPS



Cajun Fried Chicken Strips image

If you like a little heat on your chicken, then you'll love this one I came up with by combining a couple of unrelated recipes! Dip in ranch or smother with Franks Hot Sauce to really give it a punch!

Provided by fayberrie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken tenderloins
1/2 cup frank's hot sauce
1 cup Bisquick
1/4 cup grated parmesan cheese
1 dash cayenne pepper
1 dash garlic powder
salt and pepper

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).

Nutrition Facts : Calories 353.2, Fat 9.3, SaturatedFat 3, Cholesterol 104.8, Sodium 1339.5, Carbohydrate 19.9, Fiber 0.7, Sugar 4, Protein 44.5

REALLY CRISPY SPICY CAJUN FRIED CHICKEN



Really Crispy Spicy Cajun Fried Chicken image

Make and share this Really Crispy Spicy Cajun Fried Chicken recipe from Food.com.

Provided by msintrepid

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
3 tablespoons Tony Chachere's salt-free cajun spice
1 teaspoon coarse grind black pepper
1 whole fryer chicken, cut up backbone removed (2-3 lbs.)
Lawry's Seasoned Salt
ground black pepper
vegetable oil

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.

Nutrition Facts : Calories 472.5, Fat 20.7, SaturatedFat 5.7, Cholesterol 131.6, Sodium 123.3, Carbohydrate 24.2, Fiber 1, Sugar 0.1, Protein 44.1

CAJUN OVEN FRIED CHICKEN



cajun oven fried chicken image

Make and share this cajun oven fried chicken recipe from Food.com.

Provided by nancyal

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup low-fat buttermilk
1 tablespoon salt-free cajun seasoning (such as spice hunter)
1/2 teaspoon salt
1 cup panko breadcrumbs (japanese breadcrumbs)
2 chicken breast halves, skinned (about 1 pound)
2 skinless chicken thighs (about 1/2 pound)
cooking spray

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.

Nutrition Facts : Calories 218.2, Fat 6.3, SaturatedFat 1.8, Cholesterol 52.6, Sodium 562.2, Carbohydrate 20.4, Fiber 1.2, Sugar 2.6, Protein 18.6

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From menuprice.app


CAJUN FRIED CHICKEN WINGS – UMAMI DAYS
Mix all the ingredients for the Cajun seasoning. Rinse the chicken wings, pat dry with paper towels then cut into drumettes and wingettes (we kept the wingtips on). Place the chicken in a large mixing bowl, dump in the Cajun seasoning and toss well to distribute evenly. Cover the bowl and keep in the fridge.
From umamidays.com


CAJUN-SEASONED PAN-FRIED CHICKEN BREASTS RECIPE | MYRECIPES
Sprinkle chicken with 1 tsp. seasoning. Combine remaining seasoning, flour, and cornmeal. Dredge chicken in flour mixture, shaking off excess. Advertisement. Step 2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 8 to 10 minutes on each side or until done. Squeeze juice from lemon over chicken, and garnish ...
From myrecipes.com


CAJUN MUSTARD FRIED CHICKEN STRIPS - HUBPAGES
1 cup flour. 1/2 Tbs garlic powder (more or less to taste) 1/2 Tbs onion powder (more or less to taste) Oil for frying. Salt and pepper to taste. Step 1. In a dish combined mustard and Cajun seasoning. In a separate dish combined your eggs and chalula. In a 3rd dish combined your flour and remaining seasonings.
From discover.hubpages.com


CAJUN PAN FRIED CHICKEN WITH CREAM SAUCE - ANY REASON LIFE
Pound the chicken breast as thin as you can and cut it into smaller cutlets. Season the chicken breast cutlets on both sides with the Cajun seasoning blend. Heat the olive oil in your pan. Cook the chicken for 2 minutes on each side. Pan sear each side . Put them on a separate plate before pouring the entire bowl of tomato and herbs into the ...
From anyreasonlife.com


OVEN FRIED CAJUN POPCORN CHICKEN WITH CREAMY HONEY MUSTARD.
1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat. 2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 3. Add the corn flake crumbs, flour, cajun seasoning, cheddar, and a pinch of pepper to a medium-sized bowl. Stir to combine.
From halfbakedharvest.com


CAJUN FRIED CHICKEN RECIPE - MASTERBUILT
Heat oil to 375°F in your Butterball® Electric Fryer or Masterbuilt Fryer. Remove giblets from chicken; rinse with cold water and pat dry. Inject chicken using 1 ½ ounces of marinade per pound of meat. Sprinkle Cajun seasoning on the outside and on the inside cavity of the chicken. Dip the basket down into the oil before placing the chicken ...
From masterbuilt.com


CAJUN FRIED CHICKEN AND WAFFLES - EV'S EATS
Mix together buttermilk, hot sauce, and egg in a bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours. In a separate plate, combine the flour, Panko crumbs, Cajun seasoning, seasoned salt, onion power, and garlic powder.
From evseats.com


CAJUN OVEN-FRIED CHICKEN RECIPE | MYRECIPES
Made this tonight with chicken legs, and it was so moist and tasty. I did marinate the chicken about 30 minutes in buttermilk with some Tabasco & oregano and followed another reviewer's good advice about using 50% panko and 50% seasoned bread crumbs.
From myrecipes.com


SPICY CAJUN CRISPY CHICKEN SANDWICH | DUDE THAT COOKZ
Place your chicken into the bowl and marinate for 1 hour. When you’re ready to fry your chicken, heat cooking pan to medium heat and cover the bottom of the pan with an inch of cooking oil. Add 1 cup of all-purpose flour, cornstarch, and remaining chicken seasonings into a large zip lock bag. Shake to mix.
From dudethatcookz.com


SKILLET-FRIED CHICKEN BREASTS WITH CAJUN AND LEMON PEPPER
Let one side cook for about 2 minutes. Then turn the slice to cook the other side for 2 minutes. While the 2nd side of the breast piece is down in oil cooking, sprinkle evenly 0.5 tbsp Cajun, 0.5 tsp Lemon Pepper seasoning and 0.5 tsp onion powder on breast side up. Flip the breast slice again and sprinkle the same quantities of the seasoning ...
From onceuponasupper.com


CAJUN FRIED CHICKEN - THESTAYATHOMECHEF.COM
A cajun blend of spices makes up the coating on this moist and juicy Cajun Fried Chicken. Learn to fry chicken to perfection. Save Recipe. Leave A Review. Subscribe. Notify of. new follow-up comments new replies to my comments. Label. {}
From thestayathomechef.com


CAJUN DEEP FRIED CHICKEN - REALCAJUNRECIPES.COM
Step 5. The more you use, the juicier the chicken will be when you cook it. Also, rub seasoning on the outside of the chicken, under the skin, and the inside cavity as well. Step 6. Place chicken, legs up, on holder and place inside plastic oven roasting bag and chill overnight in an ice chest with a little ice. Step 7.
From realcajunrecipes.com


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