This Cajun Fried Chicken is crispy, juicy, and packed with bold Louisiana flavors. Buttermilk-marinated chicken is coated in a perfectly spiced crust and fried to golden perfection. Quick, easy, and perfect for family dinners or game day!
Complete your dinner with our Southern Bacon and Green Beans or our Smothered Southern Potatoes.
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Cajun Fried Chicken is a Southern classic that blends traditional fried chicken with the bold, zesty flavors of Cajun cuisine. Unlike traditional Southern fried chicken, Louisiana-style fried chicken incorporates smoky and spicy flavors from Cajun seasoning, paprika, cayenne, and garlic.
If you like this Southern recipe, you may also love our Fried Butterfly Shrimp or our cheesy Stone Ground Grits.
Why We Love This Recipe
- Authentic Louisiana Flavor: Perfectly spiced with a balanced heat.
- Extra Crispy Coating: The double-dredging technique creates the best crunch.
- Easy to Make: Simple steps but restaurant-quality results!
- Perfect for Any Occasion: Ideal for weeknight meals, entertaining, or Southern comfort food cravings. Don't forget the Skillet Cornbread!
Cajun Fried Chicken Ingredients
- Thighs & Drumsticks: Stay juicy and flavorful when fried.
- Alternative: Use chicken wings or tenders for a party-friendly option.
- Buttermilk & Egg: Helps tenderize the chicken while adding flavor.
- Hot Sauce: Infuses the marinade with a spicy, tangy kick.
- Cajun Seasoning: A blend of paprika, garlic, onion, cayenne, and white pepper.
- Flour & Cornstarch: Creates a light, extra-crispy crust.
- Corn Flour: Adds crunch and texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Buttermilk: If unavailable, you can create a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 10 minutes until it curdles slightly. This trick works well for our Buttermilk Onion Rings and Southern Fried Green Tomatoes, too!
- Cajun Seasoning: In the absence of pre-made Cajun seasoning, craft your own by mixing paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and a touch of salt and pepper.
- Chicken Cuts: Boneless, skinless chicken thighs or breasts can be used for a leaner option, though bone-in pieces tend to retain more moisture and flavor during frying.
How to Make the Best Cajun Fried Chicken
STEP ONE: Marinate the Chicken
In a bowl, whisk together buttermilk, egg, hot sauce, and Cajun spices. Add chicken thighs and drumsticks, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (overnight is best!).
STEP TWO: Coat the Chicken
In a separate bowl, mix flour, cornstarch, corn flour, and Cajun spices. Remove chicken from the marinade, letting excess drip off. Coat in the flour mixture, then dip back into the buttermilk and dredge a second time.
📌 Pro Tip: Double-dredging creates the crispiest crust!
STEP THREE: Fry the Chicken
For Deep Fryer Method: Preheat peanut oil to 350°F (175°C). Fry drumsticks for 12-14 minutes and thighs for 14-16 minutes, flipping halfway through.
For Cast Iron Skillet Method: Heat 1½ inches of oil in a cast iron skillet. Fry 3-4 pieces at a time, flipping once, until crispy and golden brown.
📌 Pro Tip: Don’t overcrowd the pan! Fry in small batches to keep the oil temperature steady.
STEP FOUR: Drain & Serve
Place fried chicken on a wire rack to drain excess oil and season with salt. Garnish with chopped green onions if desired and serve hot.
📌 Serving Suggestion: Pair with dirty rice or slow cooker collard greens for a classic Southern meal!
Expert Tips for Success
👩🍳Jami's Secrets: Want to take this recipe to the next level?
✔️ DO Marinate overnight for the best flavor.
✔️ DO Double-dredge for extra crispiness.
✔️ DO Let chicken rest after coating. This prevents the breading from falling off.
✔️ DO Use peanut oil for authentic Southern frying.
❌ DO NOT Drain on paper towels. Use a wire on a rack instead for extra crispiness.
❌ DO NOT Overcrowd the fryer. Keep the oil between 325-350°F for even frying.
Storage
Store cajun fried chicken leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked chicken for up to 3 months. To reheat, bake at 375°F for 10 minutes to keep it crispy.
Meal Prep Notes: We like to mix up a big batch of Cajun seasoning and keep it on hand for quick seasoning anytime! You can also pre-mix the dry coating and store it for up to three days, so it's ready to go when you need it.
Recipe FAQs
If your chicken isn’t crispy, it could be due to oil temperature being too low, overcrowding the pan, or not using cornstarch in the coating. Make sure to fry at 350°F and drain the chicken on a wire rack instead of paper towels to keep it crispy.
For the best flavor and tenderness, marinate the chicken for at least 1 hour, but ideally overnight (8-12 hours). This helps break down the proteins, making the chicken extra juicy and flavorful.
To prevent the coating from falling off, pat the chicken dry before marinating, and press the flour mixture firmly onto the chicken during breading. Let the coated chicken rest for 10-15 minutes before frying to help the crust adhere better.
Cajun fried chicken pairs well with cornbread, creamy coleslaw, mashed potatoes, or Cajun-spiced fries. For a lighter option, serve it with a fresh green salad or roasted vegetables.
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📖 Recipe
Best Cajun Fried Chicken Recipe: Extra Crispy & Flavorful
Equipment
- Large Mixing Bowl
- Whisk
- Shallow dish for dredging
- Wire rack or Paper Towels
- Heavy-bottomed skillet or deep fryer
- Tongs
Ingredients
- 4 bone-in skin-on chicken thighs (~2 to 2.5 lbs)
- 4 bone-in skin-on drumsticks (~2 to 2.5 lbs)
Buttermilk Marinade:
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce Crystal or Louisiana-style
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1.5 teaspoons smoked paprika
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon bouillon powder
- ½ teaspoon black pepper
Crispy Coating
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ cup fine white corn mesa flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper plus more to adjust to desired heat level
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- peanut oil, for frying refer to fryer manual for fill level
- chopped green onions (optional) for garnish
Instructions
- In a large bowl, whisk together buttermilk, egg, hot sauce, onion powder, oregano, garlic powder, smoked paprika, white pepper, cayenne pepper, Cajun seasoning, bouillon powder, and black pepper.
- Submerge the chicken thighs and drumsticks in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
- In a separate bowl, whisk together flour, cornstarch, corn flour, Cajun seasoning, smoked paprika, black pepper, and salt.
- Remove the chicken from the marinade, letting excess drip off.
- Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick coating.
- Dip the coated chicken back into the buttermilk marinade, then dredge again in the flour mixture for an extra-crispy crust.
- Place the coated chicken on a wire rack and let it rest for 10-15 minutes before frying.
Deep Fryer Method
- Preheat the deep fryer to 350°F (175°C) and fill with peanut oil or lard according to the fryer’s capacity.
- Carefully place 2-3 pieces of chicken into the fryer at a time (do not overcrowd).
- Fry drumsticks for 12-14 minutes and thighs for 14-16 minutes, flipping halfway through if needed, until the crust is golden brown and the internal temperature reaches 175°F (80°C) for juicy, tender meat.
- Use tongs to remove the chicken and place it on a wire rack to drain excess oil.
Cast Iron Skillet Method
- Heat 1½ to 2 inches of oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place 3-4 pieces of chicken in the skillet, skin-side down.
- Fry drumsticks for 6-7 minutes per side and thighs for 7-8 minutes per side, flipping once, until the crust is deep golden brown and the internal temperature reaches 175°F (80°C).
- Transfer the chicken to a wire rack to drain.
- Garnish with chopped green onions for extra flavor.
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Notes
- Buttermilk: If unavailable, you can create a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 10 minutes until it curdles slightly.
- Cajun Seasoning: In the absence of pre-made Cajun seasoning, craft your own by mixing paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and a touch of salt and pepper.
- Chicken Cuts: Boneless, skinless chicken thighs or breasts can be used for a leaner option, though bone-in pieces tend to retain more moisture and flavor during frying.
