Fall is here at last—and the weather has never been better for some classic Cajun comfort food! The Best Stop in Scott has plenty of classics that are ready for you to grab and enjoy, but if you’re up to the challenge of crafting something yourself at home we’ve got you covered there too. Our latest iconic Cajun recipe is one that’s near and dear to folks across Acadiana: a sweet and savory classic called sticky chicken rice and gravy. If you’ve never had it before, you’re in for a treat!
The secret to good sticky chicken is not only the brown sugar that provides the sweetness to the caramelized chicken skin, but also the mustard and the hot sauce combination that gives you a hit of spice to balance it out. We like to use our own T-Bruds XXX Hot Sauce, but if you think that might be a bit too much heat for you, feel free to use your favorite mild or medium hot sauce instead (psst…check out our local hot sauce collections for more options).
As is the case with so many Cajun dishes, there’s more than one way to cook sticky chicken. Most of these recipes have been passed down through families for generations, and each family member has put their own spin on it. Some Cajun recipes can be developed right down the street from one another and not resemble each other in the slightest.
This particular recipe comes to us courtesy of local Cajun chef and fan of The Best Stop, Jesse Rider. He suggests using a whole chicken, cut up into 8 pieces (2 thighs, 2 drumsticks, 2 breasts and 2 wings), but if you prefer only dark meat or simply don’t feel like doing all that knife work—a pack of chicken thighs will do just fine. Just be sure to leave the skin on!
Something to consider before you begin: this recipe calls for dropping ingredients into hot oil, which can be a big burn risk! When cold ingredients are dropped into hot oil, a chemical reaction takes place that can cause hot oil to bubble and spit every which way. Take all the necessary safety precautions and never use frozen chicken (not only is it dangerous—it won’t cook correctly). Letting refrigerated ingredients sit out on the counter for about an hour can help prevent spitting oil, but we still recommend keeping your hands as far away from the hot oil as possible.
What You’ll Need
- 1 whole chicken, cut into 8 pieces (2 thighs, 2 drumsticks, 2 breasts and 2 wings)
- 1 large yellow onion, diced
- 3 cloves of garlic, diced
- 4 tbsp of yellow mustard
- 4 tbsp hot sauce
- ⅔ cup Best Stop Cajun Garlic Seasoning OR
- 3 tbsp cayenne pepper
- 3 tbsp black pepper
- 2 tbsp salt
- 3 tbsp garlic powder
- 2 tbsp light brown sugar
- ¼ cup vegetable oil
- Chicken stock and water as needed
- Mix the dry seasonings with the hot sauce and mustard and use it to coat the chicken
- Put oil in a deep saucepan or cast iron pot and set heat to medium-high
- Gently and carefully place your chicken into the hot oil (we recommend tongs for this part), allowing it to sick to the bottom of the pan
- Allow the outside of the chicken to brown for 3-5 minutes
- Deglaze the pan by slowly adding chicken stock or water
- Once the chicken has become unstuck from the pan, rotate it onto the unbrowned side and repeat the process until all the sides have an attractive brown color
- Remove the chicken from the pot and allow it to rest
- Place your diced onions, garlic and brown sugar in the pot and lower your heat to medium
- Slowly stir until you see all the particles rise from the bottom of the pot (add more water or chicken stock if necessary)
- Let the veggies cook until the onions turn clear and then auburn in color
- Return the chicken to the pot and ladle your water and stock over the top
- Continue to cook until the gravy gets nice and thick
- Take it off the heat, let it cool slightly and serve with rice
If you gave this recipe a try and liked it, let us know! Take a photo of the results and share it with us on social media, or simply let us know next time you see us at The Best Stop Supermarket. Good, classic Cajun recipes are worth preserving and passing down. At The Best Stop, we take exceptional pride in making and sharing the traditional foods that define this region and its people. If you haven’t been yet, come visit us and see what we’re all about—or order some of our products to be shipped to you anywhere in the country!
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