BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Pepper Sauce 
Tony’s Creole Fish and Chips
Give classic fish and chips a Creole upgrade with this recipe by @NachoCookin! One bite, and…
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
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