Ingredients:

  • 1 lb (450g) chicken drumsticks, skin-on
  • 1 lb (450g) white fish fillets (e.g., tilapia or catfish)
  • 2 cups (480ml) buttermilk
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornmeal
  • 2 teaspoons Cajun seasoning (or preferred seafood seasoning)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (enough to fill a deep frying pan to about 2 inches)

Instructions:

  1. In a mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Submerge chicken and fish in the marinade. Cover and refrigerate for at least 15 minutes.
  2. In a separate bowl, mix flour, cornmeal, Cajun seasoning, salt, and black pepper.
  3. Remove marinated chicken and fish from the refrigerator. Dredge each piece in the breading mixture, pressing lightly to adhere.
  4. In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
  5. Carefully add chicken pieces to the hot oil. Fry until golden brown and internal temperature reaches 165°F (75°C), about 10-12 minutes. Remove and drain on paper towels.
  6. In the same oil, add the fish fillets in batches. Fry until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
  7. Serve warm with your choice of dipping sauce.