Sea salt and fresh-ground black pepper to taste
2 whole spring chickens (fryers) cut into pieces
48-64 ounces vegetable oil for frying
1 bottle Frank Davis Sprinkling Spice or other Cajun seasoning
After washing the pieces thoroughly under cool running water, pat each one exceptionally dry with paper towels. If you don't do this right, the chicken will pop and spatter when it goes into the deep-fryer.
Note: After they've all been dried, let them set on the countertop on a couple of paper towels.
Then when you're ready to fry, place a heavy, deep-sided cast iron or Club aluminum skillet on the stove, pour in the vegetable oil, and bring the oil up to heat (I find that 325-degrees works fine because it's hot enough to cook both the inside of the chicken all the way through and to create a crusty coating on the outside).
Now, a few pieces at a time, lower the chicken parts into the oil gently so that the hot oil doesn't splatter all over you.
And don't overcrowd the pan! Give them room to fry. And fry them uncovered!
Oh notice that you didn't season the chicken before it went in the oil.
That's because when you make Cajun Fried Chicken the seasoning happens the minute the pieces come out of the fryer while they're still 'untouchably hot.'
Finally, as each piece is done to perfection, place it either on a cooling rack or a couple of layers of paper towels and sprinkle the pieces liberally with the Frank Davis Sprinkling Spice.
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