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Finished Cajun Fried Chicken
Chelsea AyeChelsea 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.