Cajun Fried Chicken Food

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

CAJUN FRIED CHICKEN

Steps:

• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
• Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
• Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
• Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
• Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
• One piece at a time, Place chicken in inside ziploc bag flour mixture.
• Shake coated chicken over bag to get rid of excess coating.
• Drop the coated chicken into hot oil.
• Don't place too many chicken pieces, Cook 3 to 4 at a time.
• Fry chicken until brown and crisp.
• Drain on paper towel.
• Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.

CAJUN OVEN FRIED CHICKEN

Steps:

• preheat oven to 400 degrees.
• combine buttermilk, cajun seasoning, and salt in a shallow dish.
• place the panko in another shallow dish.
• take your chicken pieces and dip them first in the butermilk mixture, then into the panko.
• do one piece at a time.
• line your baking sheet with parchment paper, and place the chicken pieces on it.
• lightly spray each chicken piece with the cooking spray.
• bake for 40 minutes at 400 degrees or until done, turning the chicken pieces after they have baked for 20 minutes.

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CORNMEAL CRUSTED CHICKEN

Steps:

• Preheat the oven 350 degrees F.
• In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
• Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
• Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
• Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

CAJUN FRIED CHICKEN

Steps:

• Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
• Season all pieces with Cajun seasoning. I use Tony Chachere's.
• Coat pieces with Creole mustard.
• Mix eggs, milk and hot sauce in a shallow bowl.
• Put two cups of flour in a large gallon size baggie.
• Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
• Heat oil for frying.
• Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
• When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.

FRIED CHICKEN PO' BOYS

Steps:

• For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
• For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
• Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
• Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
• For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
• Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

REALLY CRISPY SPICY CAJUN FRIED CHICKEN

Steps:

• Mix first 3 ingredients in a paper bag.
• Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
• Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
• Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
• 8 Minutes per side (or there abouts) until golden.
• Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

CAJUN FRIED CHICKEN STRIPS

Steps:

• Put hot sauce in gallon size ziplock bag with chicken and let sit in fridge for up to 2 hours.
• Mix all dry ingredients in another ziplock bag.
• Heat oil in frying pan to medium high, depending on your stove.
• Put chicken from hot sauce into dry ingredients bag and shake to coat.
• Fry until juices run clear (about 20 minutes or so).