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Southern Charm Cajun Chicken

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A delightful dish that features juicy chicken in a crispy, spiced coating, drizzled with a sweet and spicy jalapeño honey.

Ingredients

Scale
  • 1 pound chicken breasts or thighs (boneless, skinless, trimmed, about 1/2 inch thick)
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons Cajun seasoning (divided)
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable or peanut oil
  • 4 buns (optionally, lightly toasted)
  • 6 tablespoons jalapeno honey
  • 4 tablespoons mayonnaise

Instructions

  1. Start by marinating the chicken. In a bowl, whisk together the buttermilk, egg, and 1 tablespoon of Cajun seasoning. Add the chicken pieces, ensuring they’re well-coated. Cover and refrigerate for at least 1 hour or overnight for the best results.
  2. In another bowl, combine the flour, remaining Cajun seasoning, cornstarch, and baking powder. Mix well so the flavors are evenly distributed.
  3. Once marinated, remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece of chicken in the flour mixture, making sure to coat every inch, and then set it on a wire rack.
  4. In a large pot, heat the vegetable or peanut oil to 350°F (180°C). A deep-fry thermometer will ensure the oil is at the perfect temperature for frying.
  5. Carefully add the chicken to the hot oil, frying in batches to avoid overcrowding. Cook until each piece is golden brown, approximately 4-5 minutes per side. Once cooked, transfer to a wire rack to drain any excess oil. If desired, keep warm in a 300°F (150°C) oven while you finish frying the rest.
  6. To assemble your sandwiches, take a toasted bun and layer it with a piece of the crispy fried chicken. Drizzle generously with jalapeno honey and spread a dollop of mayonnaise on the other half of the bun. Top with the other half of the bun and enjoy!

Notes

For extra crunch, use a double dredge method. Consider adding spices like smoked paprika or garlic powder for added depth.

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