BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Pepper Sauce 
Ultimate Steakhouse Salad
It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs…
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
-
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
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get Recipe