She cooks fried chicken.
Uploader Comments (cajunwife)
All Comments (24)
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Dang that looks sooooo gooooood. Yunny! thank you for posting
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Dutch ovens are universally bad ass. Ask any traditional Texas cook.
But dont feel down and out, PA has its own local food, so I doubt they worry about Cajun cooking that much. Now your in the home of the traditional super fatty cheesy philly steak sandwiches... they have some bad ass deli food there too. But that far north no sweet tea... hell they probably didnt have that in KS.
Now in Chicago they have an italian meat sandwich but its no cheese and spicy.mmm..
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I like alot of Cajun recipes and used something close to this myself, I would probably get some slap yo momma and mix it with some of that chicken rub full of MSG and folic acid. But usually Im a buttermilk and flour kind of guy.
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Cajun wife you really are the greatest...your fried chicken recipe is my favorite and i recommend it to everyone and direct them to your vidioes.....your the bestttttttttt
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Oh, and I know that Creole isn't Cajun...I'm just missing the foods from back home. And few up here in PA have had real Cajun food...esp. not in restaurants. They think "hot" and that's it. Shaking my head. Think I'm moving lol.
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Having moved from KS to PA, I'm regretting it lol. I got on this Creole kick and now can't even find the products here. KS has lots of Creole foods. Some of these folks here don't even know what Creole is. Ayyy.
And to Cajunwife, anybody who fries chicken in a cast iron dutch oven...now that's a COOK!!! Thanks for the recipes and keep up the good work.
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Girlfriend you did that!!!!!!!!!!
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I can tell you are a good cook by this video.You are not scared of the oil.lol
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meow
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Can't wait to try your innovative injection/fried chicken technique.
Made your fried chicken today and thank you!
I could only find a Kentucky Flour Mix because I live in Southern Indian, but I flowered using your recipe using salt/garlic powder/pepper and marinating the chicken in water with the KY mix and also added some milk instead of all water.
My iron skillet is large by standards but not like yours, so I fried 1/2 chicken at a time for 13/14 minutes.
This is the best fried chicken that i have EVER made...
Thank YOU!
Freitas-EX
freitasex 4 years ago
What that's nice, I don't know what to say! I'm glad you were so creative with the batter, good job! I take advantage of all of the cajun products they have down here because (like for frying) it's easier than mixing up flour and/or corn meal. I found a brand I like, and you know, add more seasoning...
Thank YOU, too.
cajunwife 4 years ago