Cajun Deep Fried Chicken

Discussion in 'The BOC Diner' started by catdaddy64, Jul 8, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    In Cajun country everyone and everything is related. This dish is a cousin to Cajun Fried Turkey; Cajuns figured if deep fried turkey taste great why can't you do the same with an ordinary chicken. This fairly new dish to Cajun cooking is worth a try if you have a deep fat fryer pot that most Cajuns have on hand to boil crawfish or to deep fat fry a turkey.

    Ingredients
    1 whole chicken fryer
    1/4 stick butter
    1/2 cup Italian Dressing
    2 tbsp Cajun seasoning
    garlic and onion powder seasoning powder to taste
    Oil for frying

    Directions
    Evening Prior:
    Get your injector needle and set aside.
    Strain the Italian dressing to catch items too big for the injector needle.
    Melt the butter and add to the strained dressing.

    Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony's Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, or any Cajun spice I can get my hands on).

    Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store. The new latest and greatest is to buy the capsules filled with seasonings that you stuff into the meat like a roast. Once you start cooking the meat, the capsule melts and distributes flavor into the body of meat.

    Use the injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the chicken. Inject from multiple angles for maximum coverage.

    The more you use, the juicier the chicken will be when you cook it. Also, rub seasoning on the outside of the chicken, under the skin, and the inside cavity as well.

    Place chicken, legs up, on holder and place inside plastic oven roasting bag and chill overnight in an ice chest with a little ice.

    Morning of:
    Fill fryer approximately 1/3 with oil (you don't need peanut oil, but once you try it, you won't use anything else. It also smokes less).

    Dip chicken (while in the plastic bag) in oil and fill/drain as needed. Oil should just cover the top of chicken or chickens. Ensure you have a hole at the top of the plastic bag. Otherwise the bag will expand with air and you will not get an accurate reading. Take the chicken out of oil and place back in cooler.

    An alternative is to use water the previous day prior to seasoning/injecting chicken. Dip chicken in water and mark the level. Empty water and dry the pot. Then pour oil to that spot. I don't like doing it this way as we all know water and oil don't mix if the pot is not completely dried. :eek:)

    Ready to cook:
    Heat oil to 300°-350°F (it takes approximately 20 minutes). Remove chicken from plastic wrap and place in oil. Oil should drop to 300°F. Ensure you keep the temperature between 300°-350°F, but the closer to middle the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a "smokin' Cajun chicken"...

    Remove and let the chicken rest before carving.

    Found on a Real Cajun Recipes website...
     
  2. bluejay

    bluejay Well-Known Member

    Messages:
    8,493
    State:
    Napoleon, Mo.
    Yummy. Going to give yours a try. Normally buy my injection stuff.
     

  3. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    I find fresh homemade marinade to be superior to store bought because you can add or delete ingredients to suit your individual taste.
     
  4. ShilohRed

    ShilohRed New Member

    Messages:
    4,339
    State:
    West Tn
    We fried them for years there to me better then fried turkeys. Back when I worked in a restaurant around 1978 we had them. Everyone loved them and we always sold out.
    But they were not like what your talking about. I got to try on in South LA around 1987 man it was out of this world. Spicy was the name and man what a taste.
    Thanks for posting the recipe.
    Pete
     
  5. buckethead

    buckethead New Member

    Messages:
    469
    State:
    arkansas
    Hey David

    Hey I am going to get fat, !!!!! say I will try this next, I bet it would be great with some home made potato Salad ((LOL))

    Ive got a Dutch Oven that will be just right for this (LOL))

    I tried your Smothered Steak and Gravy, and it was great