12 pieces chicken legs and wings
Cooking oil (I used peanut oil)
Flour (2 parts)
Cornstarch (1 part)
2 beaten eggs
Cajun seasoning of your choice
For me, there are a few things you must do to get flavorful crispy golden brown well-done chicken…..
- You need to season the chicken well
- You need to coat the chicken with something……eggs, buttermilk or mustard
- The oil needs to be hot enough but not too hot as to brown the chicken too much before it cooks through internally.
- Do not overcrowd the pan
Season chicken with spices, (use your judgment as to how much) place in a resealable plastic bag, and refrigerate for at least 2 hours
Preheat heavy pot/pan to med-high, add cooking oil, and bring to about 350°
Remove chicken from fridge about 20 minutes before cooking
Pour the beaten eggs into the bag over the chicken, reseal and shake until well coated
Mix flour and cornstarch (2 parts flour 1 part cornstarch)
Add chicken to the flour and shake until each piece is well coated.
Place chicken carefully into the hot oil. Do not overcrowd the pot/pan
Cook 15-17 minutes until golden brown and crispy
Drain on a wire rack or paper towels