Peanut oil is considered to be among the best oils for frying thanks to its high smoke point and delicious taste. Canola oil is another popular option if you are looking for a flavorless oil.
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.
Cajun Fried Chicken Variations
Swap out the milk: Replace the whole milk for buttermilk with a 1:1 substitution. Buttermilk will provide more flavor, and the extra acid in buttermilk will tenderize the meat more than regular milk.
Buy skin-on cuts: Chicken skin holds a lot of extra flavor, and the skin will crisp up nicely in the oil.
Double-dredge the chicken: Get an extra-thick breading on your chicken by double-dredging the chicken. After the initial turn in the flour dredge, dip the chicken pieces back into the milk mixture, then turn the chicken in the dredge one more time.