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Crispy Cajun Fried Chicken Recipe with Easy Spicy Remoulade Sauce

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A quick and easy recipe for crispy, juicy Cajun fried chicken paired with a creamy, tangy, and spicy remoulade sauce. Perfect for busy weeknights or gatherings, this dish delivers bold flavor and satisfying crunch.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (like Frank’s RedHot) – optional
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour (180 g)
  • 1/2 cup cornmeal (60 g)
  • 1 tablespoon Cajun seasoning (from above)
  • 1/2 cup mayonnaise (120 g)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon smoked paprika
  • 1 teaspoon horseradish (prepared, not cream)
  • 1 garlic clove, minced
  • 1 teaspoon hot sauce (optional, to taste)
  • Salt and black pepper, to taste
  • About 4 cups (1 liter) peanut oil or vegetable oil for frying

Instructions

  1. Marinate the Chicken (10-15 minutes active, up to 4 hours passive): In a large bowl, combine the buttermilk and hot sauce. Add 2 teaspoons of Cajun seasoning from the spice mix. Submerge chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours for best flavor and tenderness.
  2. Mix the Cajun Coating: In a shallow dish, whisk together the flour, cornmeal, and remaining Cajun seasoning.
  3. Prepare the Remoulade Sauce (5 minutes): In a small bowl, whisk mayonnaise, Dijon mustard, lemon juice, smoked paprika, horseradish, minced garlic, and hot sauce. Season with salt and pepper to taste. Chill until ready to serve.
  4. Heat the Oil: Pour oil into your skillet or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Use a cooking thermometer for accuracy.
  5. Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to adhere. Shake off any extra flour.
  6. Fry the Chicken (15-18 minutes): Carefully place chicken pieces into the hot oil, skin-side down first. Don’t overcrowd the pan — fry in batches if needed. Cook, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  7. Drain and Rest: Transfer chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes.
  8. Serve: Plate the chicken with a generous dollop of the spicy remoulade sauce on the side or drizzled on top. Enjoy immediately.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Press flour mixture firmly onto chicken for a crispy crust. Let chicken rest after frying to keep it juicy and crunchy. Use a wire rack to drain excess oil and prevent sogginess. For a gluten-free version, substitute flour and cornmeal with gluten-free alternatives. Air fryer option available for a healthier version.

Nutrition

Keywords: Cajun fried chicken, spicy remoulade sauce, crispy fried chicken, Southern cooking, easy dinner, comfort food, spicy chicken

Find it online: https://evabake.com/crispy-cajun-fried-chicken-recipe-with-easy-spicy-remoulade-sauce/