You can eat them plain with a little honey mustard for dipping, or you can throw them on top of a cajun chicken pasta. Toss it on top of a salad for a cajun chicken salad for something on the lighter side. These tasty little bites are good so many different ways!
To cool oil fast, add in cold oil Genius, huh?
When you add something into the oil to fry, it lowers the temperature of the oil. That means you may need time in between frying batches to get the oil back up to temperature. Frying too many items at a time can lower the temperature to a point that you don’t get a nice crispy exterior and end up with a soggy, oily product, instead of a nice crispy one.
Remember, should a grease fire occur, cover the pan with a lid or dose it with baking soda. Never use water on a grease fire. You will get severely burned.
I like to use my own cajun seasoning mix (which I’ve included in the recipe notes), but you can always use a store bought mix if you’d like. Making your own means you get to completely control the flavor which I highly recommend. Not all cajun seasoning is created equally!
Don’t have buttermilk? Try a buttermilk substitute.
Watch the video below where I walk you through every step of the recipe. I like to include videos with my recipes so you can get a visual. I have an entire YouTube Channel with hundreds of videos waiting for you to binge on! Be sure to check it out and let me know what you think!
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