Slap Ya Momma Fried Chicken

Slap Ya Mama Fried Chicken brings authentic Southern Louisiana flavor to the table, combining a crispy, extra-crunchy buttermilk crust with the signature spicy kick of Cajun seasoning.

Cajun-Spiced Buttermilk Fried Chicken

• Prep time: 25 mins (+ 2 to 4 hours marinating)
• Cook time: 20–22 mins
• Yields: 4 to 6 servings

Ingredients

• The Chicken & Marinade:
  • 3 to 4 lbs chicken pieces (drumsticks, thighs, and breasts)
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • 1/4 cup Louisiana hot sauce (for depth and tang, not overpowering heat)
  • 1 tbsp salt & 1 tsp black pepper
• The Seasoned Breading:
  • 2 cups all-purpose flour
  • 3/4 cup cornstarch (the secret to an ultra-crispy shatter crust)
  • 2 tbsp Slap Ya Mama Original Cajun Seasoning (adjust up or down based on your heat preference)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp baking powder (helps the crust lift and crisp)
• For Frying:
  • 4 to 6 cups peanut oil or vegetable oil (high smoke point)

Step-by-Step Instructions

1. Marinate the Chicken: In a large bowl or baking dish, whisk together the buttermilk, beaten eggs, hot sauce, salt, and black pepper. Submerge the chicken pieces, cover, and refrigerate for at least 2 hours (overnight is even better for maximum tenderness).
2. Mix the Dredge: In a large shallow dish or Ziploc bag, combine the all-purpose flour, cornstarch, Slap Ya Mama Cajun seasoning, garlic powder, onion powder, and baking powder.
3. Dredge and Rest: Remove chicken pieces from the buttermilk, letting any heavy excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour firmly into the meat so it adheres. Place the coated chicken on a wire rack and let rest for 15 to 20 minutes (this crucial step allows the breading to “set” so it won’t slide off in the hot oil).
4. Fry to Golden Perfection: Heat 1 to 2 inches of vegetable or peanut oil in a heavy-bottomed Dutch oven or deep skillet to 325°F to 350°F (165°C to 175°C). Fry the chicken in manageable batches (don’t crowd the pan) for 12 to 15 minutes for dark meat and 10 to 12 minutes for white meat, turning occasionally until deeply golden brown and an internal temperature of 165°F (74°C) is reached.
5. Drain and Serve: Transfer the fried chicken to a clean wire rack set over a baking sheet (avoid paper towels directly underneath if possible, as they can trap steam and soften your crisp crust). Let rest for 5 minutes before serving!