Cajun Spiced Crispy Chicken
A spicy kick featuring cayenne, paprika, and garlic powder with a heavy cornstarch coating.
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Ingredients
- 1 1/2 lbs Chicken thighs, boneless and skinless
- 1 1/2 cups Cornstarch
- 1 cup Buttermilk
- 2 tablespoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 1/2 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 cups Vegetable oil for frying
Instructions
- 1
Cut the chicken thighs into 2-inch bite-sized pieces and pat them dry with paper towels.
- 2
In a large bowl, whisk together the buttermilk, 1 tablespoon of the paprika, and 1/2 teaspoon of cayenne pepper.
- 3
Submerge the chicken pieces in the buttermilk mixture and marinate in the refrigerator for at least 30 minutes.
- 4
In a separate shallow dish, combine the cornstarch, garlic powder, onion powder, oregano, salt, black pepper, and the remaining paprika and cayenne.
- 5
Heat the vegetable oil in a heavy-bottomed skillet or Dutch oven to 350 degrees Fahrenheit.
- 6
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the cornstarch mixture, pressing firmly to create a thick coating.
- 7
Fry the chicken in batches for 5-7 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165 degrees.
- 8
Drain the crispy chicken on a wire rack set over a baking sheet to maintain crunchiness before serving.
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