Cajun Country Fried Chicken Recipe

5 1 2
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Cajun Country Fried Chicken Recipe

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5 1 2
Publisher Photo
I've perfected my own Cajun seasoning made from 11 herbs and spices. But in this recipe, a store-bought variety works just as well.—Dave Fisher, Ten Mile, Tennessee
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min, + marinating Cook: 10 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min, + marinating Cook: 10 min.

Ingredients

  • 2 cups milk
  • 2 tablespoons Cajun seasoning, divided
  • 8 boneless skinless chicken breast halves
  • 4 boneless skinless chicken thighs (about 1 pound), halved
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic salt
  • Oil for frying

Directions

In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours.
In a large resealable plastic bag, combine the flour, lemon-pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and shake to coat.
In a skillet, heat 1/4 in. of oil; fry chicken for 7-8 minutes or until juices run clear. Yield: 8-10 servings.
Originally published as Cajun Country Fried Chicken in Taste of Home August/September 1997, p47

  • 2 cups milk
  • 2 tablespoons Cajun seasoning, divided
  • 8 boneless skinless chicken breast halves
  • 4 boneless skinless chicken thighs (about 1 pound), halved
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic salt
  • Oil for frying
  1. In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours.
  2. In a large resealable plastic bag, combine the flour, lemon-pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and shake to coat.
  3. In a skillet, heat 1/4 in. of oil; fry chicken for 7-8 minutes or until juices run clear. Yield: 8-10 servings.
Originally published as Cajun Country Fried Chicken in Taste of Home August/September 1997, p47

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jennweditor User ID: 162495 217093
Reviewed Jan. 6, 2015

"i make this with boneless skinless chicken thighs and it's incredible! A hint of spice without being overpowering, but super tasty."

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