Prep Time: 20 minutesCooking Time: 30 minutesTotal Time: 50 minutes (plus 1-2 days in refrigeratorYield: Serves 4
1 L (1 qt) buttermilk
50 g (¼ c) salt
120 g (1 c) Cajun spice blend
120 g (1 c) plain (all-purpose) flour
4 chicken thighs (bone in, skin on)
4 chicken legs (bone in, skin on)
1 L (1 qt) vegetable oil
Mix the buttermilk, salt and half of the spices with a whisk until completely incorporated. Pour over the chicken in an airtight container and allow to sit in refrigerator for at least 24 hours (48 hours is preferred).
When ready to fry, put the flour into a large bowl and add the remaining spices. Remove the chicken from the marinade and dredge in seasoned flour. Dip chicken in marinade and dredge in flour one more time to make a double batter, shaking off excess flour.
Add the oil to a large cast iron pot and slowly heat until a high-temperature thermometer reads 165°C/325°F. Gently place the chicken in the hot oil, ensuring the temperature holds at 130°C/265°F. Cook the chicken for 14 minutes per side. Once the chicken is cooked, remove the pot from the heat and carefully remove the chicken from the oil, placing onto a sheet tray fitted with a cooling rack. Allow the chicken to sit for 5 to 10 minutes before serving.
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