Nothing gets people to run to your kitchen faster than the smell of something frying. Especially Cajuns, and fried chicken is so crunchy and crispy on the outside, and tender and juicy on the inside. It's portable, and perfect picnic food. Plus it's pretty easy to make at home too.
- 1 fryer chicken, or leg quarters (cut into individual pieces)
- 3 cups of buttermilk
- 2 to 3 cups of flour
- 3 to 4 tablespoons of Cajun seasoning (like Slap Ya Mama)
- 2 tablespoons of garlic powder
- Oil for frying (Crisco shortening, Vegetable oil or Canola oil)
For the honey Tabasco sauce you'll need:
- 3/4 cup of honey
- Hot sauce to taste (2 to 3 tablespoons)
First cut up your chicken, then rinse well.
Once it has been rinsed, add your buttermilk and let it soak, anywhere from 4 to 24 hours in the fridge.
About 30 minutes before you're ready to start frying, take it out of the fridge and let it come to room temperature. You don't want to drop cold chicken in the oil. That will drop your oil temperature and your chicken won't turn out right, it'll be too soggy and full of grease.
Once your chicken has come to room temperature, and you're ready to fry, dump the buttermilk out and season your chicken with 1 tablespoon of Cajun seasoning.
Add your flour to a separate bowl, and add in the remaining seasonings and mix well.
Heat up the oil in a deep cast iron skillet or pot. You'll want enough for about 3 inches in the bottom of your pot. It's ready when the oil reaches about 350 degrees. I strongly recommend that you use a thermometer to measure the temperature. Bubbles will form around a wooden spoon when it's dipped into the hot oil as well. Also if you sprinkle a little flour in the oil, it will sizzle when it's ready.
Dredge your chicken through the flour, shaking off any excess.
Once the oil is ready, add your chicken to the flour and coat well. Coat one piece at a time and add it to the pan. Do not overcrowd the pan, you want to have it brown evenly. I usually fry mine in batches of 4 to 5 pieces at a time.
I usually start skin side down first. Place it in the pan and set a timer for 10 minutes, and stay in the kitchen and watch it. You don't want a fire.
After 10 minutes flip it over, and set a timer for 6 to 8 minutes more. It should reach an internal temperature of 165 to be safe to eat.
Once it's cooked, set it on a wire rack or a pan lined with parchment paper, not paper towels to cool, for at least 10 minutes.
To make your Honey & Tabasco dipping sauce, simply put the honey in a bowl and add the hot sauce to it. That's it. Super simple, and it's awesome.
After the chicken has cooled, drizzle with the honey & Tabasco sauce and eat. Bon appetit!