°2 pounds (1 kg) bone-in chicken thighs with skin on
°6 tbsp. tbsp (90 milliliter) Cajun
°1 cup (250 milliliters) buttermilk
°1 cup (250 milliliters) flour
°1 C. 2 tbsp (15 milliliters) Ground white pepper
°1 cup (250 milliliters) vegetable oil
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1 In an enormous bowl, sprinkle the chicken thighs with 1 tbsp. (15 mL) Club House Cajun Seasoning.
2 Pour the buttermilk over the chicken. Leave to marinate for 60 minutes, then, at that point, refrigerate.
3 Mix the flour, the 5 tbsp. tbsp (75 mL) remaining Cajun preparing and white pepper.
4 Dip and turn the chicken thighs individually in the flour combination to totally cover them.
5 Heat vegetable oil in a griddle. Add the chicken and cook for around 30 minutes over medium-high intensity until sautéed and inside temperature comes to 165°F (74°C).
6 Sprinkle with more Club House Cajun Seasoning prior to serving, whenever wanted.