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Best Cajun Fried Chicken Recipe

This Best Cajun Fried Chicken recipe delivers crispy, golden perfection with a kick of bold Cajun spices. Juicy on the inside and crunchy on the outside, it’s the ultimate comfort food with a flavorful twist. Whether served with mashed potatoes, coleslaw, or cornbread, this dish will leave everyone asking for seconds.
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Equipment

  • Deep fryer or large heavy skillet
  • Meat thermometer
  • Mixing bowls
  • Tongs
  • Wire rack
  • Paper towels

Ingredients
  

  • For the Chicken:
  • 4-6 bone-in chicken pieces legs, thighs, or breasts
  • 2 cups buttermilk
  • 1 teaspoon hot sauce optional, for extra heat
  • For the Cajun Spice Blend:
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • For the Coating:
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch for extra crispiness
  • 2 teaspoons of the Cajun spice blend from above
  • Vegetable oil for frying

Instructions
 

  • Prepare the Chicken:
  • Rinse the chicken pieces under cold water and pat dry with paper towels. Place them in a large bowl or zip-top bag and pour in the buttermilk and hot sauce. Let the chicken marinate in the fridge for at least 2 hours or overnight for best results.
  • Make the Cajun Spice Blend:
  • In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper, and salt.
  • Prepare the Coating:
  • In a large bowl, combine the flour, cornstarch, and 2 teaspoons of the Cajun spice blend. Mix well.
  • Coat the Chicken:
  • Remove the chicken pieces from the buttermilk, letting any excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure the coating sticks.
  • Heat the Oil:
  • Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  • Fry the Chicken:
  • Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. Fry in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).
  • Drain and Rest:
  • Remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.
  • Serve:
  • Sprinkle with a pinch of the remaining Cajun spice blend and serve hot with your favorite sides.