Cajun Fried Chicken
Makes 6 servings
  • 1 (4-ounce) bottle concentrated liquid shrimp-and-crab boil
  • 3 cups water
  • 4 lemons, halved
  • 1 head garlic, halved
  • 6 boneless skinless chicken thighs, trimmed
  • 3½ cups self-rising flour
  • 2 teaspoons paprika
  • ½ teaspoon ground red pepper
  • 4 cups vegetable oil
  • ¾ cup bacon drippings
  • Bacon-Garlic Mayo (recipe follows)
  • 6 small potato rolls
  • Curly leaf lettuce or shredded iceberg lettuce, to serve
Bacon-Garlic Mayo
  • ½ cup mayonnaise
  • 3 tablespoons chopped cooked bacon
  • 1 clove garlic, grated
  • 3 tablespoons roasted red pepper, patted dry
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  1. In a 3-quart saucepan, combine crab boil, 3 cups water, lemons, and garlic; bring to a boil and boil for 1 minute. Let cool to room temperature. Add chicken and refrigerate for 5 hours or overnight.
  2. Drain chicken; do not pat dry. In a large bowl, combine flour, paprika, and red pepper. Dredge chicken in flour mixture, pressing to adhere to chicken. Let stand for at least 30 minutes. Sprinkle with more flour mixture just before frying.
  3. In a 12-inch cast-iron skillet, heat oil and bacon drippings until a deep-fry thermometer registers 350°. Working in 2 batches, fry chicken for 8 minutes, turning twice. Let drain on a wire rack.
  4. Spread Bacon-Garlic Mayo on cut sides of each roll. Add chicken to each roll and top with lettuce. Serve warm.
Bacon-Garlic Mayo
  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate until ready to serve.
Recipe by Taste of the South at