ITK 2 : Cajun Buttermilk Fried Chicken
This recipe is a quick and easy guide for double dredged buttermilk fried chicken. Although you can season it however you want, we really enjoy using our homemade Cajun Spice Mix. (s is for substitutions, t is for tips)
Here's the video tutorial!
Ingredients
~ 3-4 chicken legs s1 (or 2lbs of any chicken piece)
~ 6 tbsp of Cajun Spice Mix s2, divided 3:2:1
~ 1 ½ cups of buttermilk s3
~ ¼ cup of hot sauce s4 (similar to frank’s red hot)
~ 1 cup of all purpose flour
~ ½ cup of breadcrumbs s5
~ oil for frying
Method
1) Wash chicken and separate thighs and drumsticks. t1
2) Rub 3 tbsps of Cajun Spice Mix onto chicken and allow to stand for 10 mins.
3) Mix buttermilk and hot sauce in a large bowl.
4) Place chicken fully submerged in marinade overnight. (minimum of 1 hour if you’re short on time) Place bowl of marinated chicken in fridge.
5) Remove chicken from fridge and allow to come to room temperature.
6) In the meantime, combine flour, breadcrumbs and 2 tbsps of Cajun Spice Mix in a small bowl.
7) Place 4 inches of a high smoke point oil (like canola, vegetable or peanut) in a pot and heat on a burner set to medium high. (until it reaches 360F{182C})
8) Remove chicken from marinade and coat in dredge. Re-dip coated chicken in buttermilk marinade and coat in dredge one more time.t2
9) Fry chicken for 25-30 mins until golden brown and crispy.t3 (until internal temperature of chicken is 165F{74C})
10) Remove from chicken from oil and place on cooling rack. Finish off with a sprinkle of Cajun Spice Mix and allow to cool for 3 mins.
11) Best served warm with biscuits, mac and cheese or mashed potato.
Substitutions
1)Chicken: Use any piece of chicken you prefer or have on hand. Cook times will vary but method will stay the same. Refer to “tips” section
2)Spices: Use any spices you would like to season the chicken with. We enjoy the smokiness of the paprika and the umami the garlic gives the chicken from the Cajun Spice Mix.
3)Buttermilk: If you don’t have buttermilk simply combine the 1 ½ cups of regular cow’s milk with 1 tbsp of vinegar.
4)Hot sauce: If you don’t have this just add an extra ¼ cup of milk to make up for the missing liquid and 1 tsp of pepper flakes in the marinade for the spice.
5)Breadcrumbs: If you don’t have breadcrumbs add ½ cup of flour or ½ cup of corn starch to replace the volume.
Tips
1)You want to find the joint between the drumstick and the thigh and cut at that point. Make sure to cut at the joint because cutting through the makes the separating process much more difficult.
2)Double dipping is not needed but it creates a thicker crust and lowers the risk of burning the crust as it cooks.
3)If you find your chicken is cooking to quickly: 1)Lower the temperature on the stove 2)Finish semi fried chicken in 350F oven for 15 mins. If you find your chicken is cooking to slowly: 1)Remove chicken from oil and allow oil to heat up fully. Cook times will differ depending on the piece of chicken so here’s a table for the different cook times:
Comments