I need a good Southern Fried Chicken recipe and where can I buy cajun seasonings on line?

Southern Fried Chicken


Yield: 4 servings





Oil, for frying


1 large fryer, cut into 8 pieces, about 3 1/2 pounds


Salt


Cayenne pepper


2 eggs, beaten


3 cups plus 2 tablespoons whole milk


3 1/2 cups flour


Seasoning, recipe follows


Black pepper





Heat the oil in a large cast iron skillet.





Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with seasoning. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely.





Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.





Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with seasoning. Continue frying the remaining chicken.





Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes.





Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer.





Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.





Serve the chicken and gravy with mashed potatoes.





Creole Seasoning:


Yield: about 2/3 cup





2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried leaf oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.





Traditional Southern Fried Chicken


Yield: 4 to 5 servings





1 (2 to 2 1/2-pound) chicken


2 eggs


1 cup milk


1 1/2 teaspoons salt


1 teaspoon pepper


1 1/2 cups self-rising flour


3 cups lard





Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.





In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes).





Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.





hope this helps. good luck and enjoy.