Ingredients

8 bone-in, skin-on chicken pieces (thighs, legs, and/or whole wings recommended)

2 cups buttermilk

2 tablespoons Creole Cajun seasoning (homemade or store-bought)

1 large egg + 1 egg yolk

1 tablespoon yellow mustard (French’s recommended)

2 cups self-rising flour

¼ cup cornstarch

1 tablespoon Creole Cajun seasoning (for dredging)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon lemon pepper seasoning

Peanut oil (or corn/canola oil) for deep frying

Instructions

Step 1: Pat the chicken dry with paper towels. Place the pieces in a large resealable bag or container. Add the buttermilk, 2 tablespoons Cajun seasoning, eggs, and mustard. Toss until well coated, then seal the bag or cover the container. Refrigerate for at least 6 hours, preferably overnight.

Step 2: Remove the chicken from the fridge and let it sit at room temperature while you prepare the dredging mixture and heat the oil.

Step 3: In a large shallow dish, whisk together the self-rising flour, cornstarch, 1 tablespoon Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning.

Step 4: Heat a few inches of peanut oil in a heavy-bottomed dutch oven or cast-iron pot over medium heat until it reaches 330-335°F. Use a thermometer for accuracy.

Step 5: Remove each chicken piece from the marinade, shaking off excess liquid. Thoroughly coat each piece in the seasoned flour mixture, making sure to cover all crevices. Shake off extra flour and place the coated chicken on a wire rack set over a baking sheet. Repeat for all pieces, spacing them so they don’t touch.

Step 6: Carefully add 3-4 pieces of chicken to the hot oil without overcrowding. Fry until golden brown, crispy, and cooked through (internal temperature of 165°F), about 10-15 minutes. Drain on a wire rack.

Step 7: Maintain the oil temperature between 330-335°F throughout frying. Repeat with remaining chicken. Let the fried chicken rest for 5-10 minutes before serving.

Tips & Variations

For extra crispy skin, double dredge the chicken by dipping it back into the buttermilk after the first flour coating, then dredge again in flour.

Use a deep-fry thermometer to maintain oil temperature and avoid greasy chicken.

Substitute Creole Cajun seasoning with smoked paprika, cayenne, and black pepper if you prefer homemade blends.

Try using skin-on chicken thighs for the juiciest results.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, but you will need to add 1 ½ teaspoons baking powder and ½ teaspoon salt to every cup of all-purpose flour to mimic self-rising flour.

Why is the buttermilk soak important?

The buttermilk tenderizes the chicken and adds moisture, while the acidity helps the coating stick better, resulting in a juicier and more flavorful fried chicken.