- 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.