Cajun fried chicken should be perfectly crispy outside and juicy inside and this recipe shows you exactly how to nail both every time. Weeknight-easy, party-worthy fried chicken with a shatter-crisp crust and juicy meat—seasoned the Southern way with a bold Cajun blend. This version keeps it classic (buttermilk brine, double dredge) and gives you exact oil temp and doneness so you avoid soggy breading or undercooked centers.
How to Make Cajun Fried Chicken
- Season: Lightly salt and pepper the pieces.
- Brine (best): Stir 2 cups buttermilk, 1 tsp salt, and 1 tsp hot sauce (optional). Add chicken; chill 2–12 hours. Pat very dry.
- Dredge: Dip in buttermilk/egg; press into seasoned flour (2 cups flour + 2 Tbsp cornstarch + 2–3 Tbsp Cajun seasoning + 1 tsp baking powder + 1 tsp salt). Rest coated pieces 10 minutes.
- Fry: Heat oil to 350°F. Fry in batches at 325–350°F until 165°F internal, turning once (use the time table above).
- Drain & finish: Move to a wire rack; sprinkle a pinch of Cajun seasoning and flaky salt. Rest 5–10 minutes and serve hot.
| Step | Temp | Time |
|---|---|---|
| Buttermilk brine (optional, best) | Fridge | 2–12 hours |
| Oil preheat | 350°F / 175°C | 10–12 min |
| Fry – wings | Oil 325–350°F | 7–9 min |
| Fry – drumsticks | Oil 325–350°F | 11–13 min |
| Fry – thighs | Oil 325–350°F | 10–12 min |
| Fry – breasts (split) | Oil 325–350°F | 8–10 min |
| Doneness (all pieces) | 165°F internal | — |
| Rest on rack | Room temp | 5–10 min |
Use an instant-read thermometer. Keep oil between 325–350°F; adjust burner as pieces go in.
Fried Chicken Recipe
Ingredients
Equipment
Method
- In a mixing bowl, combine the flour, corn starch, seasoned salt, garlic powder, onion powder, dried thyme, and black pepper. Mix well to ensure all the ingredients are evenly combined.
- Season the chicken pieces generously with seasoned mixture, ensuring that it is well seasoned on all sides.
- Pour the olive oil over the seasoned chicken pieces and massage it into the chicken to ensure it is coated evenly.
- In a separate bowl add in your flour and corn starch. Lightly season this mixture with the seasoned mixture used for the chicken.
- Take each seasoned chicken piece and dip it into the flour mixture, making sure to coat it thoroughly on all sides. Press the flour mixture into the chicken to ensure good adherence.
- Set the coated chicken aside on a wire rack or a clean plate and let it rest for a few minutes to allow the coating to set slightly.
- Heat a large frying pan or Dutch oven filled with about 1 inch (2.5cm) of cooking oil over medium-high heat.
- Carefully place the coated chicken pieces into the hot oil, being mindful not to overcrowd the pan. Fry them in batches if needed.
- Cook the chicken for about 6-8 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
- Once cooked, transfer the chicken to a wire rack or a paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining chicken pieces until all are cooked.
- Allow the chicken to rest for a few minutes before serving
Pro Tips — Crispy, Juicy Cajun Fried Chicken
- Dry → Wet → Dry: Pat chicken dry, dip in buttermilk/egg, then press into seasoned flour with 1–2 Tbsp cornstarch for extra crunch.
- Rest after dredge: Let coated pieces sit 10 minutes before frying so the crust adheres.
- Control oil: Fry between 325–350°F. Pause between batches if the temp dips.
- Don’t crowd: Give pieces space so the oil stays hot.
- Drain on a rack: Not paper towels—keeps bottoms crispy.
- Check doneness: Pull at 165°F internal (instant-read thermometer).
- Flavor finish: While hot, dust with a pinch of Cajun seasoning + flaky salt.
Ingredients You’ll Need
Bone-in chicken pieces (thighs, drumsticks, wings, split breasts), buttermilk, Cajun seasoning, flour, cornstarch, baking powder, kosher salt, black pepper, and a neutral high-heat oil such as peanut or canola. The buttermilk tenderizes; the Cajun blend brings that paprika-garlic heat and aromatic spice.
Oil Temperature & Doneness
Preheat to 350°F; manage between 325–350°F while frying by adjusting the burner. Always check the thickest part—pull pieces at 165°F internal. Let them rest on a rack so steam can escape and the crust stays crisp.
Troubleshooting
- Soggy crust: Rest dredged chicken 10 minutes; don’t crowd the pot.
- Too dark outside, raw inside: Lower to 325°F and cook a bit longer.
- Coating falls off: Pat the chicken dry and press firmly into the flour mix.
Storage & Reheat
Refrigerate up to 3 days. Re-crisp at 400°F on a rack for 6–10 minutes or in an air fryer at 375°F for 5–7 minutes.
Serve With
Dirty rice, garlic mashed potatoes, collard greens, skillet corn, mac & cheese, or honey butter biscuits. A drizzle of hot honey or a side of ranch balances the spice.
What oil is best for Cajun fried chicken?
Peanut, canola, or vegetable oil with a high smoke point.
What internal temp is done?
165°F at the thickest part.
Why add cornstarch to flour?
Extra crispiness and better crunch.
