About 5 — The G Rub

OG CAJUN BUTTERMILK FRIED CHICKEN

Once a week, we eat fried chicken. not bragging just being honest. If we’re not hitting up Church’s or Gus’, we fry chicken at home and shoot it’s just as good. Although salt and pepper works, adding a few more spices and herbs to the fried chicken is the thing to do. Trust your G!

INGREDIENTS

Favorite cut of chicken

the g rub og cajun spice blend

buttermilk

unbleached all purpose flour

frying oil (vegetable, avocado, etc.)

fresh basil or parsley

PREPWORK

Brine chicken up to 24 hours.

Put oil in a frying pan and set to 350 degrees. Use enough oil to submerge the chicken.

Pour flour into a bowl, add OG Cajun, and set aside.

Pour buttermilk in a bowl and set aside. If we remember, we soak the chicken for a few hours to tenderize and create killer flakiness.

If you don’t have The G Rub OG Cajun spice blend in the pantry yet, mix paprika, cayenne, ground mustard, salt, white pepper, garlic powder, and onion powder to season the flour mix or add to the buttermilk.

HOW TO MAKE

Step 1

Brine your chicken in a bowl for up to 24 hours or a minimum of 30 mins, pull it out, and set it on a plate, then pat dry the chicken with a paper towel.

Step 2

Rub your chicken with The G Rub Cajun and preferred salt (let it sit for 10-15 mins).

Step 3

Soak the chicken in buttermilk. Then drain the buttermilk off the chicken before dipping in the flour.

Step 4

Dredge the rubbed, buttermilk coated chicken in the flour and add more OG Cajun because why not.

Step 5

Add chicken to hot oil in 4-5 piece batches. Fry the chicken for about 12-15 mins and see a golden brown crust. That’s a good sign.

Step 6

Let the cooked chicken sit on a wire rack for 5-10 mins in the oven on low heat. Dust with more OG Cajun, grab your favorite hot sauces and enjoy!