Slow Roasted Fried Chicken – a delicious recipe with flour, Cajun spice, kosher salt, chicken, kosher salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 175 degrees F.
2
For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
3
For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet.
4
Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone).
5
Then remove the chicken and cool.
6
Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes.
7
Serve.
4659
kcal
Calories
511
g
Fat
23
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon Cajun spice, 1 teaspoon kosher salt, 1 whole chicken, cut into 8 pieces, and more.
Yes, Slow Roasted Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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