Chef notes
Deloris Franklin started working for me after my second child was born and she is a phenomenal cook. This Cajun-style fried chicken is savory and flavorful, juicy and tender. It doesn't take too much time to get dinner on the table, either, so it's a win-win for everyone! To shave off some of the prep time, ask the butcher for a pre-sliced package of whole chicken.
Special equipment: Cast-iron or heavy-bottomed Dutch oven.
Ingredients
- 1 (roughly 5-pound) whole chicken, cut into pieces
- 2 cups all purpose flour
- 3 tablespoons Cajun seasoning
- 3 tablespoons seasoned salt
- 2 tablespoons Greek seasoning blend
- 1 tablespoon black pepper
- Bottle peaanut oil, for frying
Preparation
1.Pat dry chicken pieces with a paper towel, removing and discarding excess fat with a knife.
2.Whisk together the flour, Cajun seasoning, seasoned salt, Greek seasoning and pepper in a large bowl. Working with one piece at a time, dredge the chicken pieces in the flour mixture until fully covered.
3.Pour the peanut oil to a depth of 4 inches into a cast-iron or heavy bottomed Dutch oven. Fry the chicken, three or four pieces at a time, until browned and crisp and a meat thermometer inserted into the thickest part of the meat registers 165 degrees.
4.Keep chicken warm in a 200 degree oven before it's time to serve.
