Here is my version of Cajun Sticky Chicken. Crispy cajun chicken cracklins top off this classic Cajun dish. I have made this version of Cajun Sticky Chicken for years now and all of the local Cajuns prefer it even over their mommas! It has tons of flavor and goes perfectly over rice. Don’t forget the vinegar for a truly authentic taste!
The Best Sticky Chicken Recipe You Will Try
My kids don’t want to eat my sticky chicken since they’ve tried this recipe!
Crystal prejean
The Equipment I Use Make Sticky Chicken
This style of cooking requires the proper equipment. Cajuns have been using cast aluminum pots for generates because it is very durable and versatile. These types of pots are typically passed down for generations as Cajuns take pride in their culinary utensils. These pots are perfect because you can use metal spoons with flat bottoms for scraping the drippings, or as Cajuns call it “gris gris” off the bottom of the pan without worrying about scratching it.
If you are interested in taking your Cajun cooking to the next level with one of these pans, here is a link to the kind we use
Video Tutorial: Making Cajun Sticky Chicken
Crispy Chicken Skin: My Little Secret
This is the contribution to Cajun cooking that I think has been the biggest impact. After making this recipe for years it finally hit me… NO ONE LIKES EATING SOGGY CHICKEN SKIN!
So this is where the magic happens. Instead of putting the browned chicken thighs back into the pot with the skin on, remove it and turn it into “Chicken Cracklins!”
Remove the crispy chicken skins from the thighs and put them on a baking sheet skin side down. Make sure to spray the baking sheet first or the skins could stick to the sheet!
* Make sure to wait until the chicken is cooled before removing the skin. I’ve made this mistake many times.
I like to put the skin on the sheet skin side down because the underside is what usually needs to be crisper.
Lastly, you don’t have to worry about seasoning the chicken skins since they were already seasoned before you browned them. If you add more seasoning make sure it’s not salty or the crispy chicken skins will be too salty.
Once the skins are ready, place the baking sheet in the oven to broil them just for a couple of minutes. Keep a close eye on the oven as the skins can burn very easily. Every second matters at this point!
Equipment
- 1 Large Cajun Pot We use one like this
- Cutting Board
- Baking Sheet
- Long Metal Spoon Preferably one with a flat bottom for scraping
- Rice Maker I prefer this rice cooker
- Vegetable Peeler
Ingredients
- 8 Chicken Thighs – Bone In With Skin
- 1 Yellow Onion chopped
- 1 Bell Pepper chopped
- 8 cloves Garlic minced
- Cajun Seasoning
- 4 tbsp Vegetable Oil
- 2 Bouillon cubes – chicken flavor
- 2 tbsp Hot Sauce
- 2 tbsp Worcestershire Sauce
- 32 oz Water
- 2 cups White rice
- 2 Tomatoes – sliced
- 2 Cucumbers – peeled & sliced
Instructions
- Season both sides of the chicken thighs with a generous amount of cajun seasoning
- In a large dutch oven, or cajun pot, heat vegetable oil over medium-high heat
- Add seasoning chicken thighs to the Dutch oven starting with the skin side down
- Once the skin side is browned, about 10 minutes, flip the chicken thighs over
- Once both sides of the chicken thighs are browned, about another 8-10 minutes, remove them from the Dutch oven and turn the heat down to low
- Add the onions and bell pepper to the pot. Cook the vegetables down until they are soft.
- Add the hot sauce, Worcestershire sauce, and bouillon cubes to the pot. Stir until the bouillon cubes are dissolved
- Remove the browned chicken skin from the thighs and save for later.
- Add the chicken thighs back to the pot with the thigh meat part down
- Add enough water to just cover the chicken thighs and set the heat to medium
- Add the minced garlic to the pot after you add the water.
- Allow to cook down until the meat is coming off the bones. You may need to add more water
- Serve over rice and enjoy!
Video
Notes
Did you make this recipe for Cajun Sticky Chicken?
Awesome! Now let me know how you liked it and how much of a treat it was.
Until next time. Keep following and commenting. Join me on Youtube next week where I will be revealing my latest secret recipe live! Yes, that’s right.
