Add 2 cups of hush puppy mix to a large mixing bowl. Add the egg and start with about ¾ cup chicken broth. Stir until combined. Add additional chicken broth a tablespoon or two at a time until you have a thick, scoopable batter. You don't want the batter runny.

Add the Cajun seasoning, grated onion, diced jalapeño, and shredded cheddar cheese. Fold everything together just until evenly distributed. Avoid overmixing because you want the finished hush puppies to remain tender inside.

Allow the batter to sit for approximately 20 minutes. This gives the mixture time to hydrate and thicken before frying.

Pour enough cooking oil into a deep fryer, Dutch oven, or heavy-bottomed pot for the hush puppies to float while frying. Heat the oil to 350°F (175°C).

Carefully drop tablespoon-sized portions of batter into the hot oil. Don't overcrowd the pot. Fry them in batches so the oil temperature doesn't drop too much.

Fry for approximately 2 to 3 minutes, turning occasionally so they cook evenly. Depending on their size, slightly larger hush puppies may need another minute. They should be deep golden brown and crispy outside.

Remove the hush puppies using a slotted spoon or spider strainer. Transfer them to a wire rack or paper towel-lined plate to drain excess oil.

Let them cool for a couple of minutes, then serve while they're still hot and crispy. That first bite should give you a crunchy exterior followed by a soft, cheesy Cajun-seasoned center.