Best 5 Really Crispy Spicy Cajun Fried Chicken Recipes

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Indulge in the tantalizing flavors of Cajun country with our collection of crispy, spicy Cajun fried chicken recipes. These delectable dishes promise an explosion of flavors, combining the perfect blend of heat, spice, and a touch of smokiness. Get ready to embark on a culinary journey that will leave your taste buds tingling and your cravings satisfied. From classic fried chicken coated in a flavorful Cajun spice mix to innovative twists like Cajun popcorn chicken and crispy Cajun chicken tenders, our recipes cater to every taste and preference. So, fire up your kitchen and let's dive into the world of Cajun fried chicken goodness!

Here are our top 5 tried and tested recipes!

CAJUN FRIED CHICKEN



Cajun Fried Chicken image

This Cajun fried chicken recipe is bathed in buttermilk and turns out crisp, slightly spicy, perfectly deep-fried loveliness thanks to its Southern charm and Louisiana personality. Quite literally the best we've had.

Provided by Donald Link

Categories     Mains

Time 35m

Number Of Ingredients 10

One (3- to 4- pound) chicken (cut into 10 pieces)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
5 dashes Louisiana hot sauce
1 cup buttermilk ((either low-fat or full-fat), shaken well)
3 cups lard, vegetable shortening, mild vegetable oil, or bacon drippings
3 cups all-purpose flour

Steps:

  • Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.☞TESTER TIP: The longer you let the chicken stay in the fridge, the more thoroughly the seasonings will permeate the chicken.
  • Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top.
  • Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat.
  • While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl.
  • Sprinkle the chicken with the flour and toss to coat.
  • When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn't get too hot.
  • Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.

Nutrition Facts : ServingSize 1 serving, Calories 1716 kcal, Carbohydrate 73 g, Protein 10 g, Fat 155 g, SaturatedFat 39 g, TransFat 20 g, Cholesterol 2 mg, Sodium 1195 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 108 g

SPICY CRISPY FRIED CHICKEN



Spicy Crispy Fried Chicken image

CRISPY SPICY FRIED CHICKEN RECIPE THAT'S FULL OF CAJUN FLAVOR AND SEASONED TO PERFECTION. A BUTTERMILK BRINE ENSURES A JUICY, TENDER PIECE OF FRIED CHICKEN EVERY TIME!

Provided by Divas Can Cook

Categories     Dinner     Lunch     Main     Main Course

Time 3h40m

Number Of Ingredients 25

1/2 gallon buttermilk
4 cloves garlic (crushed)
1/2 white onion sliced
1/2 cup hot sauce (I used Franks)
3 Tablespoons salt (optional, but adds great flavor)
3 lbs fresh whole chicken (cut up)
1 Tablespoon granulated sugar
1 Tablespoon salt (can add more if desired)
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne (can more if desired)
1 Tablespoon cajun seasoning
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon poultry seasoning
1 teaspoon celery salt
1 teaspoon smoked salt
1/2 tablespoon chili powder
3 cups self-rising flour
3 eggs
1/4 cup water
1/2 cup hot sauce (can use more if desired)
1 teaspoon garlic powder
Peanut oil or shortening (for frying)
Cajun seasoning (for sprinkling (if desired))

Steps:

  • In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
  • Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
  • Refrigerate for up to 3 hours.
  • Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
  • Combine the seasoning blend.
  • Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
  • Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
  • Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
  • Place the flour mixture into a large paper bag.
  • Add chicken to the bag.
  • Close the bag tightly and shake to coat the chicken.
  • Remove the coated chicken from bag and shake off the excess flour. Set aside.
  • In a large dish, combine eggs, water, hot sauce and garlic powder.
  • Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
  • Place chicken back into paper bag and shake to coat one last time.
  • Remove chicken from bag and place on a plate. It's time to fry!
  • Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
  • Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
  • When done, place chicken on a plate lined with paper towels to drain.
  • Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
  • Serve hot and add hot sauce!

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

REALLY CRISPY SPICY CAJUN FRIED CHICKEN



Really Crispy Spicy Cajun Fried Chicken image

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

1 cup all-purpose flour
3 tablespoons Tony Chachere's salt-free cajun spice
1 teaspoon coarse grind black pepper
1 whole fryer chicken, cut up backbone removed (2-3 lbs.)
Lawry's Seasoned Salt
ground black pepper
vegetable oil

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



Cajun Fried Chicken image

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

5 lbs chicken
1/4 cup cajun seasoning
8 ounces cajun marinade (injected)
2 cups creole mustard
4 cups flour
2 eggs (beaten)
2 tablespoons milk
2 tablespoons hot sauce

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

Tips:

  • Use buttermilk: Buttermilk helps tenderize the chicken and gives it a crispy coating. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • Marinate the chicken for at least 30 minutes: This will help the flavors to penetrate the chicken and make it more flavorful.
  • Use a combination of flours: All-purpose flour, cornstarch, and bread crumbs will give the chicken a crispy coating. You can also add seasonings to the flour mixture, such as paprika, garlic powder, and onion powder.
  • Fry the chicken in hot oil: The oil should be at least 350 degrees Fahrenheit. This will help the chicken to cook evenly and prevent it from becoming greasy.
  • Don't overcrowd the pan: Frying the chicken in batches will help to prevent the oil temperature from dropping too much. This will also help the chicken to cook evenly.
  • Let the chicken rest before serving: This will help the juices to redistribute throughout the chicken and make it more tender.

Conclusion:

This recipe for Really Crispy Spicy Cajun Fried Chicken is a surefire way to impress your friends and family. The chicken is tender and juicy on the inside, with a crispy, flavorful coating on the outside. The Cajun seasoning gives the chicken a nice kick of heat, but it's not too spicy. This dish is perfect for a party or potluck, or even just a weeknight dinner. So what are you waiting for? Give this recipe a try today!

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