Crispy Cajun Fried Chicken
In a large bowl, combine 2 T Cajun seasoning, buttermilk, salt and sugar. Add chicken, coating well. Marinate, covered, in refrigerator 2-3 hr or up to 8 hr.
In another large bowl, combine flour and 2 T Cajun seasoning.
Remove chicken, shake off excess liquid, reserving marinade. Coat chicken a few pieces at a time in flour mixture. Shake off excess and place pieces on large plate.
Drip 3 T marinade into flour and mix with a fork to create small bits of dough. Then stir in egg, baking powder and baking soda into remaining buttermilk marinade; mixture will bubble and foam.
Using tongs, dip chicken into egg mixture, turning to coat. Dredge chicken in flour again, lightly pressing to adhere bits. Shake off excess, then return to plate.
Preheat oven to 200 degrees. In 8-qt heavy pot or Dutch oven, heat oil to 350 degrees, approx. 2 1/2" deep, checking with fryer thermometer.
Fry half of chicken pieces until deep golden brown, approx. 12-16 min. Flip pieces for even browning halfway through frying. Maintain oil temp at 325 degrees (too hot and coating will be dark; not hot enough will result in greasy, soggy crust). Chicken should reach 165 degrees when checked with a cooking thermometer.
Drain chicken on paper towel-lined plate and transfer to a wire rack on a sheet pan and keep warm in oven while frying remaining pieces.
Bring oil to 350 degrees and repeat frying process. Replace the paper towel on plate and drain the pieces.
In a small bowl, whisk together all dressing ingredients. In a large bowl, combine cabbage, carrots, onions, cucumber, jalapenos and apple. Add dressing and mix well to combine. Refrigerate at least 1 hr for flavors to meld.
Whisk together all ingredients. Chill until ready to serve.