Step 1

In a large bowl, whisk together the milk and 1 tablespoon of Cajun seasoning. Submerge the chicken in the seasoned milk. Cover the bowl, and refrigerate for at least two hours or overnight. Editor’s Tip: Don’t skimp on the marinating time. Marinating the chicken in milk breaks down the chicken’s proteins, resulting in a more tender chicken. Plus, marinated chicken recipes are just more flavorful.

Step 2

In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain the chicken, and discard the milk mixture. Place the chicken, a few pieces at a time, in the flour mixture, and turn to coat.

Step 3

In a large skillet or Dutch oven, heat 1/4 inch of oil to 375°F. Fry the chicken, a few pieces at a time, until the chicken is golden brown, the juices run clear, and the chicken reaches an internal temperature of 165°, seven to eight minutes per batch. Place the cooked chicken on a paper plate lined with paper towels to drain the excess oil. Editor’s Tip: Do not overcrowd the chicken in the oil. Overcrowding will bring down the oil’s temperature, which will cause the breading to absorb too much oil. It’s one of our best fried chicken tips.