BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Pepper Sauce 
Loaded Once Baked Potato
All the comfort, none of the wait. Loaded Once and done right. Try this Loaded Once…
Get RecipeThis Cajun Buttermilk Ranch Fried Chicken Recipe by @flychefaldenb is packed with flavor thanks to the buttermilk ranch soak and a well-seasoned flour speckled with a classic Tony’s spice blend.
Ingredients
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Marinade Ingredients
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4 lbs bone in chicken (legs, wings, thighs)
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2 cups of buttermilk
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1 cup of Tony Chachere’s Creole Style Ranch Salad Dressing
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1/4 cup Tony’s Pepper Sauce
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2 tsp Tony Chachere’s Bold Seasoning
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Seasoned Flour Ingredients
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2 cups of all purpose flour
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1 cup of corn starch
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2 tbs of paprika
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1 tbs Tony Chachere’s Spices N’ Herbs Seasoning
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1 tbs Tony Chachere’s Bold Seasoning
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1 tbs dry mustard
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1 tsp celery seed
- Clear
Directions
- In a large bowl add all marinade ingredients.
- Let the chicken marinate for at least 2 hours or overnight in the refrigerator for best results.
- Preheat oil to 350 degrees Fahrenheit.
- In a separate large bowl add in all seasoned flour ingredients. Mix until well combined.
- Remove the chicken from the marinade and dredge in the seasoned flour.
- Shake off excess batter and place the chicken in the oil in batches of 3-4 pieces. Make sure to not overcrowd the fryer.
- Fry for 12-15 minutes or until the internal temperature reads at least 165 degrees Fahrenheit.
- Remove from the oil and place on a cooling rack and let rest for 5 minutes.
- Pair with your favorite dipping sauce or hot sauce and enjoy!
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from our Cajun Country Cookbook
Grilled Pork Skewers
Charred, juicy, and straight fire 🔥 These grilled pork skewers by @TFTI.BBQ don’t miss.
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