Cajun Fried Chicken
Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry
|1||(4 - 5 pound) fryer chicken, cut into eight pieces|
|1½ cup||The Original “Louisiana” Brand Hot Sauce™, divided|
|2 Tbsp||cayenne pepper|
|1½ tsp||garlic powder|
|1 tsp||onion powder|
|1 pkg||Shore Lunch® Classic Fried Chicken Breading Mix|
|4 cup||fryer oil|
Add the buttermilk, 1 cup Hot Sauce, cayenne pepper, garlic powder, onion powder, and paprika to a large mixing bowl. Add the chicken pieces, cover and refrigerate for 12 hours.
Add the oil to a large pot or skillet and heat to 350°F.
Remove the chicken from the refrigerator. Add the Breading Mix to a large plastic bag. Remove the chicken from the buttermilk mixture, shaking off the excess, and add the chicken to the Breading Mix, toss to coat.
Remove the chicken from the bag, shake off the excess, and carefully add to the oil. Cook the chicken in batches for 15 - 18 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer. Make sure to turn the chicken halfway through the cooking time if not completely submerged in oil.
Carefully remove the chicken from the oil and brush with the remaining ½-cup Hot Sauce.