Chef Easy Southern-Style Cajun Fried Chicken

Golden, crispy on the outside and tender and juicy on the inside! This Southern-style fried chicken is packed with bold, delicious flavour using Chef Easy Cajun Seasoning.

Marinated overnight in buttermilk and coated in a crunchy, seasoned crust, this homemade fried chicken is perfect for Sunday lunch, family dinners or whenever you’re craving something crispy and delicious. No extra herbs or spices needed!

Prep Time:

20 minutes

Cook Time:

12–20 minutes

Servings:

Flavour Used:

Cajun Seasoning

Ingredients

Chicken & Marinade

1 lb (454 g) bone-in, skin-on chicken leg and thigh pieces
1 tbsp Chef Easy Cajun Seasoning

½ cup (120 ml) buttermilk

Crispy Cajun Coating

¾ cup all-purpose flour

2 tbsp cornstarch

¾ tsp baking powder

1½ tsp Chef Easy Cajun Seasoning
2 tbsp buttermilk, reserved from the ½ cup above

For Frying

Vegetable or canola oil, enough for deep frying

Chef Easy Tip

No additional salt, garlic powder, onion powder, paprika, cayenne pepper, black pepper, green seasoning or other dry spices are needed. Chef Easy Cajun Seasoning provides the flavour for both the chicken and its crispy coating, making it easy to prepare delicious Southern-style fried chicken without measuring several different spices.

Chef Easy Cooking Tips

Make your own buttermilk alternative: Don't have buttermilk? Combine ½ cup regular full cream milk with 1½ tsp fresh lime juice. Stir gently and allow to stand for approximately 5–10 minutes. The mixture may thicken or curdle slightly. Use it in place of buttermilk in this recipe, remembering to reserve 2 tbsp for the coating.
Marinate for maximum flavour: Refrigerate the seasoned chicken in buttermilk for 12–24 hours. This allows the Chef Easy Cajun Seasoning to flavour the chicken while helping maintain a tender, juicy texture.
Season the chicken directly: Rubbing Chef Easy Cajun Seasoning onto the chicken before adding the buttermilk helps distribute the flavour across the meat rather than leaving it only in the crispy coating.
Create an extra-crispy coating: Adding a little buttermilk to the flour mixture creates small clumps that become crunchy during frying.
Press the coating firmly: Press the seasoned flour onto each piece of chicken to help create an even, textured crust that stays in place during frying.
Rest before frying: Refrigerating the coated chicken for approximately 10 minutes helps the flour coating adhere and reduces the chances of it falling off during frying.
Maintain the oil temperature: Keep the oil close to 325°F (163°C). Oil that is too hot may brown the coating before the chicken is fully cooked, while oil that is too cool can result in greasy chicken.
Avoid overcrowding: Fry in small batches to help maintain the oil temperature and achieve an evenly crispy coating.
Check for doneness: Use a meat thermometer to ensure the thickest part of each chicken piece reaches at least 165°F (74°C).
Complete your Cajun meal: Serve with Chef Easy Crispy Cajun Fries for a delicious homemade Cajun-inspired meal.

Instructions

Prepare the chicken
Pat the chicken leg and thigh pieces dry with paper towels to remove excess moisture. Keep the skin on for additional flavour and a crispy exterior.
Prepare the buttermilk
Measure ½ cup buttermilk and reserve 2 tbsp in a separate bowl for the crispy coating. Keep the remaining buttermilk for marinating the chicken.
Season the chicken
Place the chicken pieces in a mixing bowl and sprinkle with 1 tbsp Chef Easy Cajun Seasoning. Rub the seasoning evenly over each piece, including underneath the skin where possible, to ensure the meat is well seasoned.
Marinate the chicken
Pour the remaining buttermilk over the seasoned chicken. Toss until evenly coated, cover and refrigerate for 12–24 hours to allow the flavours to develop.
Prepare the crispy coating
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder and 1½ tsp Chef Easy Cajun Seasoning. Mix thoroughly to distribute the ingredients evenly.
Create the crunchy flour clumps
Add the 2 tbsp reserved buttermilk to the seasoned flour. Gently rub the liquid into the flour with your fingertips to create small, uneven clumps. These will develop into crispy, textured pieces during frying.
Coat the chicken
Remove each chicken piece from the marinade, allowing excess liquid to drip off. Transfer directly into the seasoned flour mixture. Press firmly into the flour, turning several times to coat all sides, including the folds around the skin. Ensure the coating adheres evenly.
Rest the coating
Arrange the coated chicken pieces on a wire rack and refrigerate for approximately 10 minutes. This allows the flour to hydrate slightly and helps the coating adhere during frying.
Heat the oil
Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to 325°F (163°C). Use a cooking thermometer to monitor the temperature.
Fry the chicken
Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for approximately 12–20 minutes, depending on the size of the pieces, turning occasionally until the coating is deep golden brown and crispy. Adjust the heat as necessary to keep the oil temperature close to 325°F (163°C), allowing the chicken to cook through without burning the coating.
Check for doneness
Insert a meat thermometer into the thickest part of the chicken without touching the bone. Ensure the internal temperature reaches at least 165°F (74°C). For particularly juicy and tender thigh meat, an internal temperature of approximately 175°F (79°C) can provide a better texture. Do not rely on colour alone to determine doneness.
Drain the chicken
Remove the chicken from the oil and place it on a wire rack set over a baking tray to drain excess oil. Avoid stacking the pieces, as trapped steam can soften the coating.
Rest the chicken
Allow the fried chicken to rest for approximately 5 minutes so the juices redistribute and the crispy coating sets.
Serve and enjoy
Serve immediately while hot, juicy and crispy. Pair with Chef Easy Crispy Cajun Fries, coleslaw or your favourite dipping sauce.

Shop Cajun Seasoning

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Ingredients

Chicken & Marinade •1 lb (454 g) bone-in, skin-on chicken leg and thigh pieces •1 tbsp Chef Easy Cajun Seasoning •½ cup (120 ml) buttermilk Crispy Cajun Coating •¾ cup all-purpose flour •2 tbsp cornstarch •¾ tsp baking powder •1½ tsp Chef Easy Cajun Seasoning •2 tbsp buttermilk, reserved from the ½ cup above For Frying •Vegetable or canola oil, enough for deep frying

Chef Easy Tip

Chef Easy Cooking Tips

Make your own buttermilk alternative: Don’t have buttermilk? Combine ½ cup regular full cream milk with 1½ tsp fresh lime juice. Stir gently and allow to stand for approximately 5–10 minutes. The mixture may thicken or curdle slightly. Use it in place of buttermilk in this recipe, remembering to reserve 2 tbsp for the coating. Marinate for maximum flavour: Refrigerate the seasoned chicken in buttermilk for 12–24 hours. This allows the Chef Easy Cajun Seasoning to flavour the chicken while helping maintain a tender, juicy texture. Season the chicken directly: Rubbing Chef Easy Cajun Seasoning onto the chicken before adding the buttermilk helps distribute the flavour across the meat rather than leaving it only in the crispy coating. Create an extra-crispy coating: Adding a little buttermilk to the flour mixture creates small clumps that become crunchy during frying. Press the coating firmly: Press the seasoned flour onto each piece of chicken to help create an even, textured crust that stays in place during frying. Rest before frying: Refrigerating the coated chicken for approximately 10 minutes helps the flour coating adhere and reduces the chances of it falling off during frying. Maintain the oil temperature: Keep the oil close to 325°F (163°C). Oil that is too hot may brown the coating before the chicken is fully cooked, while oil that is too cool can result in greasy chicken. Avoid overcrowding: Fry in small batches to help maintain the oil temperature and achieve an evenly crispy coating. Check for doneness: Use a meat thermometer to ensure the thickest part of each chicken piece reaches at least 165°F (74°C). Complete your Cajun meal: Serve with Chef Easy Crispy Cajun Fries for a delicious homemade Cajun-inspired meal.

Instructions

1. Prepare the chicken: Pat the chicken leg and thigh pieces dry with paper towels to remove excess moisture. Keep the skin on for additional flavour and a crispy exterior. 2. Prepare the buttermilk: Measure ½ cup buttermilk and reserve 2 tbsp in a separate bowl for the crispy coating. Keep the remaining buttermilk for marinating the chicken. 3. Season the chicken: Place the chicken pieces in a mixing bowl and sprinkle with 1 tbsp Chef Easy Cajun Seasoning. Rub the seasoning evenly over each piece, including underneath the skin where possible, to ensure the meat is well seasoned. 4. Marinate the chicken: Pour the remaining buttermilk over the seasoned chicken. Toss until evenly coated, cover and refrigerate for 12–24 hours to allow the flavours to develop. 5. Prepare the crispy coating: In a separate bowl, combine the all-purpose flour, cornstarch, baking powder and 1½ tsp Chef Easy Cajun Seasoning. Mix thoroughly to distribute the ingredients evenly. 6. Create the crunchy flour clumps: Add the 2 tbsp reserved buttermilk to the seasoned flour. Gently rub the liquid into the flour with your fingertips to create small, uneven clumps. These will develop into crispy, textured pieces during frying. 7. Coat the chicken: Remove each chicken piece from the marinade, allowing excess liquid to drip off. Transfer directly into the seasoned flour mixture. Press firmly into the flour, turning several times to coat all sides, including the folds around the skin. Ensure the coating adheres evenly. 8. Rest the coating: Arrange the coated chicken pieces on a wire rack and refrigerate for approximately 10 minutes. This allows the flour to hydrate slightly and helps the coating adhere during frying. 9. Heat the oil: Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to 325°F (163°C). Use a cooking thermometer to monitor the temperature. 10. Fry the chicken: Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for approximately 12–20 minutes, depending on the size of the pieces, turning occasionally until the coating is deep golden brown and crispy. Adjust the heat as necessary to keep the oil temperature close to 325°F (163°C), allowing the chicken to cook through without burning the coating. 11. Check for doneness: Insert a meat thermometer into the thickest part of the chicken without touching the bone. Ensure the internal temperature reaches at least 165°F (74°C). For particularly juicy and tender thigh meat, an internal temperature of approximately 175°F (79°C) can provide a better texture. Do not rely on colour alone to determine doneness. 12. Drain the chicken: Remove the chicken from the oil and place it on a wire rack set over a baking tray to drain excess oil. Avoid stacking the pieces, as trapped steam can soften the coating. 13. Rest the chicken: Allow the fried chicken to rest for approximately 5 minutes so the juices redistribute and the crispy coating sets. 14. Serve and enjoy: Serve immediately while hot, juicy and crispy. Pair with Chef Easy Crispy Cajun Fries, coleslaw or your favourite dipping sauce.

Shop Cajun Seasoning

Browse More Recipes