More Spice Seasoning 
Seasoned Fish Fry Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThese Fish Fried Chicken Wings by @TFTI.BBQ brings Creole flavor with a bold, crispy crunch to your dinner table. Dredged in Tony Chachere’s Fish Fry every wing fries up golden, juicy, and packed with flavor. Perfect for gameday, or anytime you’re craving crispy wings.
Ingredients
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For the Chicken:
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1-2 chicken wings
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Tony Chachere’s Seasoned Fish Fry Mix
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Tony Chachere’s More Spice Creole Seasoning
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For Dredging:
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1 egg
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1/4 cup buttermilk
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2 Tbsp Tony Chachere’s Hot Sauce
- Clear
Directions
- Add the dredge ingredients to a small bowl and whisk well.
- Add Tony Chachere’s Seasoned Fish Fry Mix and More Spice Seasoning to a ziplock bag and mix.
- Place chicken in the dredge and let sit for 15 minutes, then remove and place into the ziplock bag with fish fry and seasoning and mix well.
- Fry at 300ºF for 6-8min or until internal is 165ºF then remove.
- Bump up the oil temp to 350ºF, then place wings back in for another 1-2 minutes.
- Serve with hot sauce and lemons and enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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