BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Creole-Style Ranch Salad Dressing 
Pepper Sauce 
Cajun Cheddar Biscuit Chicken Sandwiches
With layers of delicious Cajun flavor throughout the succulent, marinated chicken to the flaky, buttery biscuits,…
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.
Shop Tony's Flavors In This Recipe
Ingredients
-
Marinade Ingredients
-
4 lbs bone in chicken (legs, wings, thighs)
-
2 cups of buttermilk
-
1 cup of Tony Chachere’s Creole Style Ranch Salad Dressing
-
1/4 cup Tony’s Pepper Sauce
-
2 tsp Tony Chachere’s Bold Seasoning
-
Seasoned Flour Ingredients
-
2 cups of all purpose flour
-
1 cup of corn starch
-
2 tbs of paprika
-
1 tbs Tony Chachere’s Spices N’ Herbs Seasoning
-
1 tbs Tony Chachere’s Bold Seasoning
-
1 tbs dry mustard
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Pimento Cheese Cajun Chicken Sandwich
@firehousegrub adds a Tony's twist to the trending Chic Fil A Pimento Chicken Sandwich. Our Original…
Get Recipe