Southern Fried Chicken with Creamy Cajun Sauce
This Southern Fried Chicken with Creamy Cajun Sauce is the perfect harmony of crunchy, golden-fried chicken paired with a velvety, spiced cream sauce. It’s Sunday supper comfort with a bold Cajun twist that’ll have everyone asking for seconds.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- vegetable oil for frying
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon butter
- 1 tablespoon chopped parsley
Instructions
- Place chicken thighs and drumsticks in a large bowl. Pour buttermilk over the chicken, cover, and refrigerate for at least 2 hours or overnight.
- In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove chicken from buttermilk and let excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken in batches, turning occasionally, for 12–15 minutes per batch, or until golden brown and cooked through. Drain on paper towels.
- For the sauce: In a small saucepan, melt butter over medium heat. Add Cajun seasoning and stir for 1 minute.
- Pour in heavy cream and bring to a simmer, stirring constantly, until sauce thickens slightly.
- Serve fried chicken hot, drizzled with Cajun cream sauce. Garnish with chopped parsley.
Notes
This recipe pairs beautifully with mashed potatoes, collard greens, or a buttery biscuit. For an extra spicy kick, add a dash of hot sauce to the cream sauce or a pinch more cayenne to the flour mix.
Nutrition
Calories: 620kcal
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