Really Crispy Spicy Cajun Fried Chicken
- 1 cup all-purpose flour
- 3 tablespoons Tony Chachere's salt-free cajun spice
- 1 teaspoon coarse grind black pepper
- 1 whole fryer chicken, cut up backbone removed (2-3 lbs.)
- Lawry's Seasoned Salt
- ground black pepper
- vegetable oil
- Mix first 3 ingredients in a paper bag.
- Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
- Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
- Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
- 8 Minutes per side (or there abouts) until golden.
- Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.
flour, chacheres salt, coarse grind black pepper, fryer chicken, salt, ground black pepper, vegetable oil
Taken from www.food.com/recipe/really-crispy-spicy-cajun-fried-chicken-11146 (may not work)