Deep Fried Chicken
If you’re looking for easy homemade fried chicken recipe with crispy skin and juicy meat, you have found it. This Cajun recipe isn’t too aggressively spicy. but it does have enough of a kick to be considered a Cajun dish indeed.
- 1 quart whole buttermilk
- 1 1/2 tablespoon hot sauce
- 1 tablespoon plus 1 tsp. kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 4 to 5-lb. chicken
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1 1/2 tablespoon MAE’s Flour Seasoning
- 1/4 cup cornstarch
- 1 1/2 tablespoons Cajun seasoning (such as Slap Ya Mama)
- Cooking oil, for frying
Whisk together milk, hot sauce, 1 tablespoon of the salt, and 1 teaspoon of the pepper in a large bowl. Pat chicken pieces dry; cut breasts in half. Place chicken pieces in buttermilk mixture (make sure pieces are completely submerged). Cover and refrigerate at least 12 hours or up to 1 day.
Place a large wire rack on a large baking sheet. Whisk together flour, cornstarch, Cajun seasoning, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Divide flour mixture between 2 large Ziplock plastic freezer bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture; seal bags, and shake thoroughly to coat. Remove chicken pieces; shake off excess flour, and place on rack. Repeat until all chicken pieces are coated. Let chicken rest on rack 30 minutes.
Pour oil to a depth of 1 1/2 inches into a large cast-iron Dutch oven; heat over medium to 325°F. Fry chicken, in batches, in hot oil until browned and done, 15 to 22 minutes, turning occasionally. (A meat thermometer inserted into thickest part should read 160°F for white meat and 165°F for dark meat.) Drain chicken on a wire rack over paper towels. Serve warm or at room temperature.
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