Cajun-Fried Chicken Never Grows Old
Delicious Says it All!
Writer's note - - - I share with you, (with much pride) in the two women who took the time give me several tasty recipes a few weeks ago, and this one is no exception. Thanks and love to Pam Avery and Alexis Nash, Hamilton, Al.
Speaking as a pure “professional,” I could eat fried chicken three times a day for the week just as long as the chicken is frying. I do not mean to be stereotypical, but my mom and dad loved to cook and while I was a kid about age six, I would glue-myself to the kitchen as I would sit at the dining table and listen to their lively, fun conversation about the food that they were preparing. Of course, I loved the honest laughter that they manufactured.
Do not be so amazed, but my dad and mom were from the old school, and there were not many men like my dad, who loved to be in the kitchen, compared to (some) men of their time-frame who swore that “cooking was woman’s work,” and sit on their duff’s waiting for their wives to “serve them.”
And with that, enjoy the Cajun-Fried Chicken.
1/3 lbs. fresh, cut-up chicken, you may use two when frying for 10 guests.
1 cup buttermilk
1/2 tsp. salt
1/3 cup black pepper
1/2 tsp. white sugar
2 tbsp. cayenne pepper
3 cups finely-milled white flour
How to Prepare Cajun-Fried Chicken:
When frying this chicken, you can make the chicken taste better if you stop the heat from your oven at 40 minutes instead of 50 or so. There is just something magic about Cajun Friend Chicken when fried at the first temperature.
Before you start to fry the chicken, make sure that you cut-up your chicken(s), and dip them in a thick, saucy-ingredient and place them in another pan and set the pan in the refrigerator over-night until you fry for your guests.
One final tip: as your chicken is frying, you may, if you choose, add a few drops of cayenne pepper over the chicken and with the cayenne pepper already on the marinade made from finely-ground flour, salt, sugar, pepper, the cayenne pepper will go nicely for added flavor.
© 2020 Kenneth Avery