Cajun Fried Chicken

5 from 14 reviews


Units Scale
  • 1 1/2 lbs. skinless, boneless chicken breasts or thighs
  • Canola or Vegetable cooking oil for frying (do not use olive oil)
For the Dipping Batter:
  • 5 extra large eggs
  • 1 1/2 cups whole milk
  • 2 cups AP flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon Kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground black pepper
For the Breading:
  • 2 cups AP flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon Cajun Seasoning (recipe below)
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
For the Cajun Seasoning:
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander


For the Cajun Seasoning:

  • Combine all of the ingredients above, and mix until fully incorporated.
For the Chicken:
  • Pound the chicken breasts or thighs with a meat mallet, into 1/8 – 1/4 inch thickness.
  • To make the dipping batter, whisk eggs and milk together in a large bowl until frothy.  Add the remaining batter ingredients and whisk until blended and smooth.  Let stand for 15 minutes.  Meanwhile, mix the breading ingredients together in a shallow baking dish (a 13 x 9-inch one is perfect).
  • Working with one piece of chicken at a time, dip first in the batter, letting any excess drip back into the bowl, then roll in the breading, coating it well on both sides.  Transfer to a tray, and continue until all the pieces are coated.
  • Heat a large frypan (I suggest using a cast iron pan if you have one) with 1-inch of oil over medium heat until the oil is hot but not smoking.  Gently slide the chicken into the hot oil.  Cook only a few pieces at a time- do not overcrowd the pan.
  • Cook the chicken, turning only once, until golden and cooked all the way through, 3-4 minutes per side for boneless breasts and 4-5 minutes per side for boneless thighs.  Dark meat takes longer to cook.
  • Transfer to a paper towel-lined tray to absorb any access oil.  Serve and Enjoy!

Keywords: chicken, poultry, cajun seasoning, fried chicken

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