1 frying chicken (or 6 chicken breasts/legs)
1 cup flour
1 tablespoon Fontenot and
a Half Cajun Seasoning
1 teaspoon Fontenot and a
Half Cajun Seasoning
2 cups buttermilk
4 cups cooking oil
Rinse and pat chicken
pieces dry with a paper towel. 1 Rinse and pat dry chicken pieces with a paper towel.
Whisk 1 teaspoon Fontenot and a Half seasoning into buttermilk
in a large bowl, set aside. Add chicken pieces to the
mixture, and soak for three hours in refrigerator.
Add four cups cooking oil
to a deep fryer, heat to 350°F. In a large Ziploc
bag, combine 1 cup flour with 1 tablespoon Fontenot and a Half
Cajun seasoning. Close bag and shake well until mixed.
Remove chicken and
buttermilk mix from fridge. Remove chicken from mix one
piece at a time, place chicken piece in bag with coating, then
Remove coated chicken
from bag, and drop into hot cooking oil, cook only three
pieces of chicken at a time. Fry chicken until brown and
crisp, remove from oil and drain on paper towels.
Cooking time is typically
10-15 minutes depending on the size of the chicken piece.
To check if a piece is done, simply stick a fork into the
thickest part of the chicken piece until you hit bone.
If the juice that escapes is clear, the chicken is done.
Make your next meal an
experience, treat yourself to a can of Fontenot and a Half today.
Click Here to shop online, or for
a list of stores that carry our famous Cajun seasoning.