Cajun Spiced Chicken (Spicy Chicken Fry)

Cajun ChickenThis is what memorable summers are made of ! Ok, so about a week ago, my blogger friend Chef Ronit who blogs at ‘Tasty Eats’ posted a recipe for spicy Crispy Chicken Wings which looked so good that I instantly knew I wanted to replicate her recipe. The most intriguing part of her recipe to me was the mix of spices which was very different from the usual spices I use for Indian style grilled chicken/tandoori chicken.

However that weekend I couldn’t find any chicken wings at our grocers and so I had to use chicken drumsticks instead, which in hindsight, was not a very bad option since you get more meat here vs the wings 🙂  The next problem was I did not have the ‘blackened spice mix’ that Ronit used. But she had given details of what constituted that spice mix and so I used her guidance and my imagination a bit to come up with a ‘similar’ but at the same time somewhat different spice marinade.

Spicy Chicken FryI also followed Ronit’s method for roasting the chicken but since I used drumsticks I needed to cook them for a tad longer.  And the result was just phenomenal!  Wonderfully spiced chicken that the family loved!  The entire tray of a dozen drumsticks was devoured by the 4 of us in just a few minutes!. We had an absolutely gorgeous meal outdoors with this chicken and the steamed tapioca that I posted last week.  Thank you Chef Ronit! 🙂 And Happy Summer and Happy Grilling to all of you!

Linking to Throwback Thursday this week.

Linking to Fiesta Friday too.

Cajun Spiced Chicken (Spicy Chicken Fry)

  • Servings: Serves 4-6
  • Time: about 1 hour, 30 minutes
  • Difficulty: Easy
  • Print

Adapted from this  Spicy Chicken Wings recipe from Tasty Eats

Ingredients:

12 Chicken drumsticks, thawed and with skin on
For marinade:

1/4 of a red onion, chopped
4 garlic cloves
10 peppercorns
2 tsp red chilli pow
2 tsp dried oregano
2 tsp dried thyme
2 tsp cumin seeds
1 tsp paprika
1 tsp pink Himalayan salt
1 tbsp regular salt
1 tbsp rice flour
2 tbsp light olive oil

extra oil for baking

Method:

Take all marinade ingredients in a food processor bowl and grind to a fine paste. If paste is too thick, add a tablespoon of water.

Blot dry the chicken pieces using paper towels. Make small slits on each chicken drumstick for the marinade to get into the inner meat. Then coat each chicken piece with the spice marinade using your hands.  Keep aside for between 15 minutes to 1 hour(If weather is too warm, then keep marinated chicken in the refrigerator)

Pre-heat oven to 425 deg F (about 220 C).  Take a large tray and line with Al foil. Brush the foil liberally with oil.  Place the chicken pieces on the tray – make sure they don’t stick to each other.  Place the tray in the oven and bake for about 50-55 minutes flipping them every 20 minutes or so and brushing with oil on top every time you turn them.

The chicken pieces are done when the tops look crispy brown. Take them out of the oven and cover tray with Al foil until serving so that the steam keeps them moist on the inside.

Spicy Chicken Fry

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