Cajun Fried Recipe
Make Cajun Fried Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, Cajun seasoning, salt, and black pepper until well combined.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of flour into the oil; it should sizzle immediately.
Frying the Chicken
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 8-10 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
