Slap Ya Momma Fried Chicken

A bold, ultra-seasoned Southern-style fried chicken with Cajun heat, crispy crust, and juicy meat.

Ingredients

Chicken

• 3–4 lbs chicken pieces
• 2 cups buttermilk
• 2 tsp hot sauce
• Vegetable oil, for frying

Seasoned Flour

• 2½ cups all-purpose flour
• 2 tbsp cornstarch
• 2 tsp salt
• 2 tsp black pepper
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp Cajun seasoning
• ½ tsp white pepper

Optional Extra Kick

• Additional Cajun seasoning for sprinkling after frying

Instructions

1. Combine buttermilk and hot sauce in a large bowl.
   Add chicken and marinate for at least 4 hours or overnight.
2. Heat oil in a deep fryer or cast-iron skillet to 350°F (175°C).
3. In a large bowl, whisk together all seasoned flour ingredients.
4. Remove chicken from marinade and dredge heavily in seasoned flour.
5. Let coated chicken rest 10 minutes before frying for a crispier crust.

6. Fry in batches:

   • Wings: 10–12 minutes
   • Drumsticks/thighs: 14–16 minutes
   • Breasts: 15–18 minutes

   Cook until golden brown and internal temperature reaches 165°F (74°C).

7. Drain on a wire rack and lightly sprinkle with extra Cajun seasoning if desired.

Great Side Dishes

• Mac and cheese
• Cornbread
• Cajun fries
• Coleslaw
• Pickles and hot honey

Tips

• Cornstarch helps create an extra crunchy crust.
• Keep oil temperature steady for even frying.
• Double-dredge for thicker crispy coating.