One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.
We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try! This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.
- Seasoning Mix:
- 3 tbsp. kosher salt
- 2 tbsp. dried thyme leaves
- 2 tbsp. smoked paprika
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. black pepper
- 1 tbsp. cayenne pepper
- 1 tbsp. white pepper
- 1 (3-lb.) whole chickens, cut into serving pieces
- 4 c. buttermilk
- 2 tbsp. Louisiana hot sauce
- 2 tbsp. Crystal hot sauce
- 4 c. all-purpose flour
- ½ c. corn starch
- Peanut oil for frying
- In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
- In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
- In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
- Set a rack on a large baking sheet.
- Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
- Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
- Prepare another large baking sheet lined with paper towels and a rack over top.
- Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.