Recipe

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• 5 lbs chicken
• 1/4 cup cajun seasoning
• 8 oz cajun marinade ( injected)
• 2 cups creole mustard
• 4 cups flour
• 2 eggs (beaten )
• 2 tbsp milk
• 2 tbsp hot sauce

• 1 Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
• 2 Season all pieces with Cajun seasoning. I use Tony Chachere's.
• 3 Coat pieces with Creole mustard.
• 4 Mix eggs, milk and hot sauce in a shallow bowl.
• 5 Put two cups of flour in a large gallon size baggie.
• 6 Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
• 7 Heat oil for frying.
• 8 Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
• 9 When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.