Southern Charm Cajun Chicken
A delightfully spicy and crispy Cajun chicken dish marinated in buttermilk and fried to golden perfection, served with jalapeno honey and mayonnaise.
Ingredients
For the chicken
- 1 pound chicken breasts or thighs, boneless and skinless Trimmed to about 1/2 inch thick for even cooking.
- 3/4 cup buttermilk Helps to tenderize the chicken while adding moisture.
- 1 large egg Binds the marinade.
- 2 tablespoons Cajun seasoning Divided; provides characteristic flavor.
- 1 cup flour Creates a crispy coating.
- 2 tablespoons cornstarch Helps to achieve an extra crispy texture.
- 1 teaspoon baking powder Provides lightness in the coating.
- 4 cups vegetable oil or peanut oil For frying.
For serving
- 4 pieces buns Optionally, lightly toasted.
- 6 tablespoons jalapeno honey Adds sweetness and spice.
- 4 tablespoons mayonnaise Complements the chicken.
Instructions
Marinating the Chicken
- In a bowl, combine the buttermilk, egg, and 1 tablespoon of Cajun seasoning. Add the chicken, ensuring it’s fully submerged. Cover and marinate for at least 1 hour or up to overnight in the fridge.
Preparing the Dredging Mixture
- In a separate bowl, mix the flour, the remaining tablespoon of Cajun seasoning, cornstarch, and baking powder.
Dredging and Frying
- Once marinated, remove the chicken and shake off the excess marinade. Dredge in the flour mixture, ensuring each piece is fully coated. Set aside on a wire rack.
- Heat oil in a large pot to 350°F (180°C).
- Fry the chicken pieces until golden brown, about 4-5 minutes per side. Avoid overcrowding the pot.
- Remove and drain on a wire rack. Keep warm in a preheated oven at 300°F (150°C) if desired.
Assembling Sandwiches
- Layer the fried chicken on toasted buns, drizzle with jalapeno honey, and spread mayonnaise. Top with the other half of the bun and serve.
Notes
For best flavor, marinate for at least 2 hours, preferably overnight. For an extra crunch, double-dredge the chicken. Maintain oil temperature to avoid greasy chicken.