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Cajun Fried Chicken recipe




1 frying chicken (or 6 chicken breasts/legs)

1 cup flour

1 tablespoon Fontenot and a Half Cajun Seasoning

1 teaspoon Fontenot and a Half Cajun Seasoning

2 cups buttermilk

4 cups cooking oil


Rinse and pat chicken pieces dry with a paper towel.   1 Rinse and pat dry chicken pieces with a paper towel.  Whisk 1 teaspoon Fontenot and a Half seasoning into buttermilk in a large bowl, set aside.  Add chicken pieces to the mixture, and soak for three hours in refrigerator.


Add four cups cooking oil to a deep fryer, heat to 350F.   In a large Ziploc bag, combine 1 cup flour with 1 tablespoon Fontenot and a Half Cajun seasoning.  Close bag and shake well until mixed. 


Remove chicken and buttermilk mix from fridge.  Remove chicken from mix one piece at a time, place chicken piece in bag with coating, then shake well.


Remove coated chicken from bag, and drop into hot cooking oil, cook only three pieces of chicken at a time.  Fry chicken until brown and crisp, remove from oil and drain on paper towels. 


Cooking time is typically 10-15 minutes depending on the size of the chicken piece.  To check if a piece is done, simply stick a fork into the thickest part of the chicken piece until you hit bone.  If the juice that escapes is clear, the chicken is done.


Serves 6



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