Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSweet, sticky, and seriously addicting. These sweet sticky boneless bbq wings by @firehousegrub will be one of your go-to game day appetizers this fall.
Ingredients
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2-3lbs chicken tenderloins or chicken breasts cut into bite size cubes
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Tony Chachere’s Original Seasoning
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2 cups buttermilk
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2 cups flour
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1 cup Dr.Pepper
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1 cup BBQ sauce
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1 tsp crushed red pepper flakes
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oil for frying
- Clear
Directions
- Liberally season all sides of diced chicken with Tony Chachere’s. Add to a bowl with buttermilk. Let marinate for a couple hours.
- While chicken is marinating start on the sauce. Combine the Dr. Pepper and bbq sauce in a small pot. Add 1 tsp of Tony Chachere’s and 1 tsp of crushed red pepper flakes. Stir to combine. Bring to a boil. Reduce heat and simmer for 30 minutes or until slightly thickened.
- Combine flour with 2 Tbs of Tony Chachere’s. Toss chicken in flour mixture until coated evenly.
- Fry chicken until golden brown.
- Toss boneless wings in sauce and enjoy!
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from our Cajun Country Cookbook
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