Time 35m Number Of Ingredients 10 Steps:
Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.☞TESTER TIP: The longer you let the chicken stay in the fridge, the more thoroughly the seasonings will permeate the chicken. Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top. Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat. While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl. Sprinkle the chicken with the flour and toss to coat. When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn’t get too hot. Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.
Time 25m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.
Time 1h Yield 4 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do. Season all pieces with Cajun seasoning. I use Tony Chachere’s. Coat pieces with Creole mustard. Mix eggs, milk and hot sauce in a shallow bowl. Put two cups of flour in a large gallon size baggie. Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning. Heat oil for frying. Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour. When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a shallow bowl combine one cup flour and all seasonings. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy. Dip meat into flour mixture, then in milk mixture, and then back into flour. Repeat step 3 for the rest of meat. Heat oil in skillet until hot but not smoking. Cook meat until lightly browned on each side, about 5 to 7 minutes. Remove steaks and keep warm. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture. Bring to a boil and cook for 2 minutes. Serve over meat.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken. Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat. Transfer drumsticks to the prepared baking sheet, discarding the plastic bag. Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil chicken for 5 minutes.
