Recipe Overview

A kick of Cajun heat and spice blended into a classic fried chicken recipe, which is perfectly paired with a beer or iced Coca-Cola. This classic midday lunch or dinner recipe can be made in under 3 hours with the easiest prep.

Servings: 3-4 people
Prep time: 1 hour 40 minutes
Cooking time: 1 hour
Total time: about 2 hours 40 minutes
Difficulty: Easy

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Ingredients and Marinade

Ingredients:

• 9 chicken wings
• 12 chicken drumsticks
• 2 eggs
• 3 liters of frying oil
• Half a can of beer (lager or pale ale)

Marinade:

• 500ml buttermilk
• 1 tbsp hot sauce
• 2 tsp white pepper
• 2 tsp salt
• 3 tsp garlic powder
• 3 tsp chicken bouillon powder
• 3 tsp chili powder

Flour Dredge:

• 5 cups all-purpose flour
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tsp MSG
• 2 tsp paprika
• 1 tsp ginger powder
• 1 tsp onion powder
• 1 tsp cayenne powder
• 1 tsp mild chili powder
• 1 tsp salt
• 1 tsp white pepper

Step-by-Step Instructions

1. Start prepping by mixing all the marinade ingredients in a large container or bowl. Pat dry the chicken pieces and score ½ inch into the meat. Place all the chicken into the marinade, cover with plastic wrap.
2. Let it sit in the fridge for about an hour and 15 minutes. In the meantime, prepare the dredge by mixing all the dry ingredients. Place into a large enough container, which will allow enough space to coat, and set aside.
3. Take the chicken meat out of the marinade and set aside. To the marinade, add two eggs along with half a can of beer. A lager or pale ale will work well, whisk well and add back the chicken meat to the marinade.
4. Prepare a lightly floured tray, which is large enough to fit the chicken pieces. Lift a piece out of the marinade, letting the excess drip off before putting it into the dry mixture. Coat each piece evenly. Squeeze the flour lightly into the chicken, coating every side, and set aside on the tray. Let the chicken rest while allowing the oil to heat up.
5. In a 6- to 7-liter heavy-bottomed deep pot, add the oil halfway and allow it to heat up over medium heat. Check until the temperature hits 175 to 185 °C.
6. Add five to six chicken pieces at a time, avoiding overcrowding the pot. The chicken wings need to be fried for about 12 minutes and the chicken drumsticks for about 15 minutes.
7. Ensure that the oil remains at the right temperature throughout the cooking process. Once it turns golden and is cooked through, reaching 75°C, place on a drying rack to let the residual oil drain.
8. Serve on a huge serving platter and enjoy with any sauce of your choice!

Chelsea Aye

Crispy Cajun Fried Chicken with Beer and Buttermilk

A Cajun-spiced fried chicken recipe marinated in buttermilk, beer, and eggs, then coated in a seasoned flour dredge.

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Servings: 3 people

Ingredients Method Notes

Ingredients

  

• 9 chicken wings
• 12 chicken drumsticks
• 2 eggs
• 3 litres frying oil
• Half a can beer lager or pale ale
• 500 ml buttermilk
• 1 tbsp hot sauce
• 2 tsp white pepper marinade
• 2 tsp salt marinade
• 3 tsp garlic powder marinade
• 3 tsp chicken bouillon powder
• 3 tsp chilli powder
• 5 cups all purpose flour
• 1 tsp cumin
• 1 tsp garlic powder flour dredge
• 2 tsp MSG
• 2 tsp paprika
• 1 tsp ginger powder
• 1 tsp onion powder
• 1 tsp cayenne powder
• 1 tsp mild chilli powder
• 1 tsp salt flour dredge
• 1 tsp white pepper flour dredge

Method

 

1. Mix marinade ingredients in a large bowl or container. Pat chicken dry, score ½ inch deep, and add to marinade. Cover with plastic wrap.
2. Refrigerate about an hour and 15 minutes. Meanwhile, mix dry dredge ingredients in a container large enough for coating; set aside.
3. Remove chicken. Whisk two eggs and half a can of lager or pale ale into marinade; return chicken.
4. Lightly flour a tray large enough for the chicken. Lift each piece from marinade, letting excess drip off. Coat evenly in dry mixture, lightly pressing flour onto every side. Place on tray; rest while oil heats.
5. Fill a 6 to 7 liter heavy-bottomed deep pot halfway with oil. Heat over medium to 175 to 185 °C.
6. Fry five to six pieces at a time without crowding: wings about 12 minutes, drumsticks about 15 minutes.
7. Maintain oil temperature throughout. When golden and cooked through to 75°C, drain chicken on a rack.
8. Serve on a large platter with your choice of sauce.

Notes

Practical Tips:
1) If you don’t have access to buttermilk, normal full fat milk will do but it won’t tenderize the chicken as much, so the trick I’ve found best is to add 1 tbsp of full fat Greek yoghurt to the milk.
2) To ensure the chicken is properly cooked through, insert a thermometer until the deepest part of the chicken hits 75°C minimum, with 80 to 90 °C providing a more tender result.
3) Choose a neutral cooking oil with a high smoking point, this allows for a crispier finish on the chicken as well as avoiding burnt oil.
4) If there are black burnt flour bits in the oil, make sure to skim out between batches.

Total time: about 2 hours 40 minutes.