Recipe courtesy of BostonSidewalks.com
Ingredients
  • 4 bone-in, skin-on chicken thighs, trimmed of excess fat around the edges
  • 1 c buttermilk
  • 2 T cajun seasoning, divided
  • 1 c flour
  • 1 3/4 c oil for frying
  • Note - I use a 10" cast iron fry pan and it takes about 1 3/4 cups of oil for 4 pieces of chicken. If you are doing less you probably want another 1/4 c of oil. Generally the oil should be at about 1/2" deep which is best for frying chicken. Also, use an oil with a high smoke point like peanut, canola, corn or vegetable oil. You can also use vegetable shortening or lard. Do not use olive oil.