There's southern food and then there's Louisiana food and this spicy recipe is just the best example of the difference in the two that there is.
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❤️ Why you'll love it
- Homemade blend of cajun spices is equally easy as it is delicious
- Chicken gets dredged in the flour mixture twice for that much more crunch
- Nothing says "Cajun comfort food" like spicy fried chicken
Of all the fried chicken recipes you could try, this one tastes like it's straight out of New Orleans.
The chicken is soaked in a spicy buttermilk marinade for juicy tenderness. The crispy coating is good enough to make angels sing—inside and out, cajun fried chicken is simple Southern perfection.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Place chicken in a large bowl to marinate along with the buttermilk, onion, garlic, salt, sugar, and black pepper.
- Pat chicken dry with paper towels. Then, coat in flour mixture.
- Dip chicken pieces through the egg mixture, then dredge in flour, again.
- Shake off excess flour before frying in a large cast-iron skillet.
🥫 Storage
Cajun fried chicken is the kind that everyone stuffs themselves with because it's just so good. However, if you have some leftovers, consider yourself lucky.
Let the chicken cool to room temperature, first, or your leftovers will be soggy. Then, carefully place each piece in an airtight container and refrigerate for three or four days.
If you have some freezer bags and space, store the cooled leftover fried Cajun chicken that way, instead. It'll keep for about three months.
Thaw overnight in the refrigerator and reheat in the air fryer for best results.
How to reheat fried chicken in the air fryer
The best way to reheat fried chicken to crispy, juicy, straight-out-of-the-skillet perfection is in an air fryer! Here's how to do it:
- Preheat the air fryer to 350 degrees F.
- Place the chicken on the tray or in the basket, leaving enough room for air to circulate around each piece. You may need to do this in batches.
- Spritz each piece of chicken with a bit of cooking spray.
- Cook for 10-15 minutes if refrigerated, or 20-25 minutes if frozen. Flip halfway through cook time.
If you'd like, you can shave off some time by pulling the Cajun fried chicken out of the fridge and letting it sit at room temperature while your air fryer heats up.
📖 Variations
- You can use boneless, skinless chicken breast or tenderloins for cajun chicken tenders. For smaller cuts, the fry time won't take as long.
- Adjust the cayenne pepper to taste, adding more if you like things spicy!
- You can use your favorite spice blend in the breading to give the fried chicken a personalized flavor.
- Garnish with fresh parsley and don't forget to serve with extra hot sauce... and napkins!
💭 Things to know
Expert Tip: Monitor the temperature of the oil carefully. Too cool and your chicken will get soggy, but too hot and the outside will burn before cooking through.
- Use a glass bowl to marinate the chicken because it won't react with the acidic ingredients.
- Don't swap garlic powder or onion powder in place of the real thing. In this case, it's not just about flavor. Onions have enzymes that help to break down and tenderize the meat.
- Once you've marinated the chicken, the buttermilk mixture is contaminated—so don't keep or reuse it. Pour buttermilk, onions, and garlic into a zip-top bag for easy disposal.
- Often, a standard kitchen thermometer won't measure high enough to monitor the oil temperature. I like to use a candy thermometer, or one made especially for hot oil.
- Peanut oil is the best for Southern fried chicken, but if you have an allergy, any light oil works too.
- Keep in mind, a larger, thicker piece of chicken will cook (and reheat) more slowly than a small one. Try to cook the chicken in batches based on size, if you can.
- Check the interior temperature with an instant-read thermometer to make sure it's 165F.
- Drain chicken on a wire rack after frying, so that any excess oil drips off. Then, place them in the oven to keep warm while you continue with the next batches.
- Don't throw away the bones or the carcass of the chicken. If you're cooking for your family, you can save the bones and use them to make homemade chicken broth.
👩🍳 FAQs
Chicken is considered safe to eat when the internal temperature registers 165 degrees F. Use an instant-read meat thermometer for the best results!
It depends on your stove. At first, you'll likely want it higher. Start at medium-high heat, monitoring the oil temperature closely. Don't be afraid to drop the temperature down to medium heat if the oil gets too hot.
Though the air fryer works best for reheating leftovers, there are a few different ways that'll get the job done. Reheat fried chicken in the oven at 400 degrees F for 12-15 minutes. On the other hand, if speed is key, use the microwave. Be sure to wrap the chicken in a paper towel to try to preserve some of the crunchiness.
In the refrigerator, you can keep Southern fried chicken for three or four days. In fact, that goes for most chicken dishes!
📚 Related recipes
- Chicken Fried Steak is the ultimate Southern comfort food for beef lovers—plus, the homemade gravy is slurp-worthy all on its own!
- Crispy, creamy, and 100% delicious, Easy Southern Smothered Chicken is an old-fashioned, satisfying dinner that never goes out of style.
- Cornflake Chicken Tenders are so fun and easy to make, you'll be happy to know they're also a healthier version of your family's favorite snack.
🍽️ Serve with...
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
- skillet
- large glass mixing bowl
- tongs
📞 The last word
Generations of Southern cooks' reputations were made and ruined on the quality (or lack thereof) of their fried chicken.
The tenderness of the meat, juiciness, crispness of the crust, and the overall seasoning was an art form something akin to medieval alchemy. Few successful cooks shared their secrets with anyone except a trusted daughter or daughter-in-law.
We take fried chicken seriously around here.
This crispy cajun fried chicken recipe will hold it's own against anyone's!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Cajun Fried Chicken
Print Pin Recipe SaveEquipment Needed
Ingredients
- 3 pounds chicken parts, skin on
- 1 quart buttermilk, 4 cups
- 3 cloves garlic, peeled
- ½ onion, peeled and cut chunks
- 2 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon Louisiana Hot Sauce, more to taste
- 2 cups flour
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 eggs
- Peanut oil for frying, you can use any light oil with a high smoke point
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Instructions
- Reserve ½ cup buttermilk and put in the refrigerator.
- Mix the remaining buttermilk, garlic cloves, onion, kosher salt, sugar, pepper, Louisiana Hot Sauce in a non reactive bowl.
- Add chicken, making sure that the buttermilk mixture covers the chicken parts completely.
- Cover and chill for up to 24 hours.
- Remove chicken from buttermilk and pat dry with paper towels.
- Discard buttermilk mixture. This is important - don't reuse!
- Beat together eggs and reserved ½ cup buttermilk in a bowl.
- Combine flour, 1 teaspoon salt, cayenne, and paprika in a dish.
- Dredge the chicken in flour mixture, dip in egg mixture, then roll in flour again.
- Let rest for 10 minutes while you heat up the oil to 355F-360F in a large, heavy pan over medium heat - the oil should be one inch deep.
- Place chicken in a single layer in the hot oil, do not crowd. You may need to cook it in two batches.
- Cook until golden on one side and then turn to cook on the other. Check to make sure it's 165°F with an instant read thermometer.
- Place on a baking sheet and keep hot in a 325 oven while you cook the remaining chicken.
Notes
- Monitor the temperature of the oil carefully. Too cool and your chicken will get soggy, but too hot and the outside will burn before cooking through.
- Use a glass bowl to marinate the chicken because it won't react with the acidic ingredients.
- Don't swap garlic powder or onion powder in place of the real thing. In this case, it's not just about flavor. Onions have enzymes that help to break down and tenderize the meat.
- Once you've marinated the chicken, the buttermilk mixture is contaminated—so don't keep or reuse it. Pour buttermilk, onions, and garlic into a zip-top bag for easy disposal.
- Often, a standard kitchen thermometer won't measure high enough to monitor the oil temperature. I like to use a candy thermometer, or one made especially for hot oil.
- Peanut oil is the best for Southern fried chicken, but if you have an allergy, any light oil works too.
- Keep in mind, a larger, thicker piece of chicken will cook (and reheat) more slowly than a small one. Try to cook the chicken in batches based on size, if you can.
- Check the interior temperature with an instant-read thermometer to make sure it's 165F.
- Drain chicken on a wire rack after frying, so that any excess oil drips off. Then, place them in the oven to keep warm while you continue with the next batches.
- Don't throw away the bones or the carcass of the chicken. If you're cooking for your family, you can save the bones and use them to make homemade chicken broth.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.Originally published August 10, 2011. Last updated February 24, 2023 for better images, structure, and more helpful tips.
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