Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.
To prepare chicken parts:
Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350 degree oven.
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