CAJUN COUNTRY FRIED CHICKEN
I've perfected my own Cajun seasoning made from 11 herbs and spices. But in this recipe, a store-bought variety works just as well.-Dave Fisher, Ten Mile, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.
Nutrition Facts : Calories 289 calories, Fat 16g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
CAJUN FRIED CHICKEN STRIPS
If you like a little heat on your chicken, then you'll love this one I came up with by combining a couple of unrelated recipes! Dip in ranch or smother with Franks Hot Sauce to really give it a punch!
Provided by fayberrie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put hot sauce in gallon size ziplock bag with chicken and let sit in fridge for up to 2 hours.
- Mix all dry ingredients in another ziplock bag.
- Heat oil in frying pan to medium high, depending on your stove.
- Put chicken from hot sauce into dry ingredients bag and shake to coat.
- Fry until juices run clear (about 20 minutes or so).
Nutrition Facts : Calories 353.2, Fat 9.3, SaturatedFat 3, Cholesterol 104.8, Sodium 1339.5, Carbohydrate 19.9, Fiber 0.7, Sugar 4, Protein 44.5
CAJUN FRIED CHICKEN
This ain't your mamma's fried chicken. The flavors are layered, starting deep in the meat working all the way to the surface. Your taste buds won't know what to do!
Provided by Pokey in San Antonio
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
- Season all pieces with Cajun seasoning. I use Tony Chachere's.
- Coat pieces with Creole mustard.
- Mix eggs, milk and hot sauce in a shallow bowl.
- Put two cups of flour in a large gallon size baggie.
- Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
- Heat oil for frying.
- Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
- When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.
Nutrition Facts : Calories 1321.7, Fat 59.9, SaturatedFat 16.2, Cholesterol 365.6, Sodium 1869.1, Carbohydrate 105.8, Fiber 7.4, Sugar 4.2, Protein 85.5
REALLY CRISPY SPICY CAJUN FRIED CHICKEN
Make and share this Really Crispy Spicy Cajun Fried Chicken recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients in a paper bag.
- Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
- Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
- Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
- 8 Minutes per side (or there abouts) until golden.
- Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.
Nutrition Facts : Calories 472.5, Fat 20.7, SaturatedFat 5.7, Cholesterol 131.6, Sodium 123.3, Carbohydrate 24.2, Fiber 1, Sugar 0.1, Protein 44.1
CAJUN FRIED CHICKEN
I love this recipe, it's my combination of two recipes, southern fried chicken and cajun chicken. I love it and I hope you do too.
Provided by espann
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
- Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
- Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
- Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
- Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
- One piece at a time, Place chicken in inside ziploc bag flour mixture.
- Shake coated chicken over bag to get rid of excess coating.
- Drop the coated chicken into hot oil.
- Don't place too many chicken pieces, Cook 3 to 4 at a time.
- Fry chicken until brown and crisp.
- Drain on paper towel.
- Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.
CAJUN CHICKEN DRUMSTICKS
These chicken drumsticks are packed with flavor yet they are easy to prepare. The addition of baking powder will help crisp up the skin. I prefer to make my own Cajun spice mix but feel free to use store-bought Cajun mix.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
- Pat drumsticks with paper towels until dry.
- Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
- Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 573.1 calories, Carbohydrate 2 g, Cholesterol 244.1 mg, Fat 34.6 g, Fiber 0.7 g, Protein 60.9 g, SaturatedFat 15.5 g, Sodium 1029.9 mg, Sugar 0.3 g
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- Whisk together buttermilk, 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, and cut off and discard wing tips. Place chicken pieces in buttermilk mixture (make sure pieces are completely submerged). Cover and refrigerate at least 12 hours or up to 1 day.
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