Start off by prepping your chicken thighs. Meaning, remove any excess fat and silver skin. Once this is done, cube your thighs into 1 1/2” pieces. Set to the side.
In a medium-sized mixing bowl add buttermilk, hot sauce, cayenne, black pepper, kosher salt and cajun seasoning. Whisk together until it becomes a creamy smooth consistency.
Add the chicken thighs into the buttermilk and place in the fridge for a minimum of 2 hours or up to 24 hours.
Make your spicy aioli. Get a mixing bowl and add mayo, hot sauce, sweet relish, mustard, cayenne and smoked paprika. Whisk this combination together and place in the fridge until needed.
Remove the chicken thighs from the buttermilk brine and wash off the brine. Make sure to pat dry and then place on a plate to prepare for the wet batter.
Before making the wet batter be sure to get a cast iron skillet over medium heat and add in cooking oil. Heat to 350 degrees for frying.
Once the oil is at 350 degrees you can now make your wet batter.
In a large mixing bowl add all-purpose flour, corn starch, cayenne, cajun seasoning, Spanish smoked paprika, black pepper, kosher salt, garlic powder, Italian seasoning, onion powder, cumin, celery seed and then the sparkling water. Whisk this until it forms a constant wet batter without any clumps.
Add the chicken thighs and then submerge into the frying oil. Only do 6 pieces at a time, you do not want to crowd the skillet. Fry for 4-6 mins. Make sure the internal temperature of the chicken is 165 degrees. Fry the chicken in batches.
Place the fried chicken on a sheet pan with a wire rack to let it strain the oil.
Toast your sourdough bread, typically 350 degrees in the oven for 7-8 minutes. Also, have your lettuce prepped and your tomatoes.
Once all the chicken is fried you can build your cajun fried chicken Po Boy.
I like to assemble in this order, sauce the bottom bun, Lettuce, tomato and then load the cajun fried chicken. Wrap the whole sandwich in foil and slice for serving.
Enjoy with family and friends!
