Louisiana

Louisiana Cajun Fried Chicken

Laissez les bons temps rouler! This fiery Cajun fried chicken brings the heat of Louisiana's bayou country to your table. Coated in a bold blend of cayenne, paprika, garlic, and the Cajun holy trinity flavors, this is fried chicken with serious attitude.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Spicy Hot ⭐ Bayou Legend

Equipment Needed

🍳 Cast Iron Dutch Oven
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Spider Strainer

Instructions

1

Make the Cajun brine: Whisk buttermilk, hot sauce, and Cajun seasoning in a large bowl. Add chicken, ensuring all pieces are submerged. Cover and refrigerate 4-8 hours, or overnight.

Tip: Louisiana hot sauce (like Crystal or Tabasco) has a distinct vinegar tang that's essential to Cajun flavor.
2

Mix the Cajun breading: Combine flour, paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, white pepper, and salt. Mix thoroughly - the coating should be visibly red from the spices.

3

Bring to room temperature: Remove chicken from brine 30 minutes before frying. The buttermilk should cling to the chicken - don't shake off too much.

4

Heat the oil: Pour peanut oil into a Dutch oven to 3 inches depth. Heat to 350°F (175°C). Peanut oil has a high smoke point, perfect for the longer frying Cajun chicken needs.

5

Coat generously: Dredge chicken in the Cajun flour, pressing firmly. The coating should be thick and well-adhered. Let rest on a rack for 5-10 minutes.

6

Fry Cajun style: Carefully lower chicken into hot oil. Don't crowd the pot. Fry 15-18 minutes, turning occasionally, until deep reddish-brown and internal temp reaches 165°F.

Tip: The cayenne makes the crust darker - don't mistake the reddish color for burning. Use a thermometer.
7

Drain properly: Transfer to a wire rack. Let rest for 5 minutes. The crust should be fiery red-brown and intensely aromatic.

8

Serve Louisiana style: Arrange on a platter with extra hot sauce on the side. Serve with dirty rice, red beans, coleslaw, and plenty of cold beverages to cool the heat. Geaux Tigers!

💡 Pro Tips & Variations

  • Heat level is personal: Adjust cayenne to your preference. Start with 1 tablespoon and add more if you can handle it.
  • Trinity flavors: The onion, celery (in Cajun blend), and garlic powder represent the Cajun "holy trinity" in dry form.
  • Popeyes inspiration: Louisiana's famous Popeyes chain inspired this style. Their spicy chicken is the benchmark.
  • Buttermilk is key: The acid tenderizes and helps the spicy coating penetrate the meat.
  • Cold beer pairing: This chicken demands a cold Abita or Dixie beer. The spice needs cooling.
  • Make it hotter: For Nashville Hot style, add more cayenne and brush finished chicken with spiced butter.
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