Welcome to DC! The acid in Buttermilk acts a tenderizer of sorts -- The flour is the coating/breading on the chicken...Heat 3/4 to 1 inch of oil in a cast iron skillet to about 360*...Season the flour with Salt, Pepper, a little garlic powder, cayenne pepper, and just about anything else that makes you happy...Dredge the chicken in the flour, and fry in the hot oil until done. --- "Cajun" Fried Chicken doesn't really exist...People in South Louisiana fry chicken pretty much the same way as people in Arkansas, Kentucky, North Carolina, Illinois, Ohio, and New York City do... It's just fried chicken with everyone putting their own personal twist on it....
Have Fun & Enjoy!
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