Spicy Fried Chicken PT40M https://img3.recipesrun.com/201907/2019/0729/e8/9/523195/original.jpg 4 servings Ingredients: Peanut oil Vegetable Canola 1 teaspoon Garlic powder 2 teaspoons Kosher salt 1 tablespoon Cayenne pepper 1 tablespoon Ground black pepper 2 cups All-purpose flour 3 1/2 pounds Bone-in, skin-on chicken parts 1 teaspoon Garlic powder 1 teaspoon Cayenne pepper 1 teaspoon Ground black pepper 1 teaspoon Kosher salt 1/2 cup Hot sauce 2 cups Buttermilk
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Spicy Fried Chicken

Ready for some seriously spicy fried chicken? Hot sauce in the buttermilk marinade and cayenne in the breading means you're headed toward seriously spicy bliss. Fried chicken is one of my favorite foods, hands down. I grew up mostly eating quick, skillet-fried chicken, but we would always have a bottle of hot sauce on the table to turn up the flavor. Here, classic buttermilk fried chicken gets a spicy twist, infusing it with spice instead of treating it as an afterthought. Chicken parts get marinated in a spicy buttermilk mixture, dredged in seasoned flour with a kick, and then fried in a skillet until crisp and golden brown on the outside, and juicy on the inside.
Read More
    Sponsored Links

    Spicy Fried Chicken

    Ready for some seriously spicy fried chicken? Hot sauce in the buttermilk marinade and cayenne in the breading means you're headed toward seriously spicy bliss. Fried chicken is one of my favorite foods, hands down. I grew up mostly eating quick, skillet-fried chicken, but we would always have a bottle of hot sauce on the table to turn up the flavor. Here, classic buttermilk fried chicken gets a spicy twist, infusing it with spice instead of treating it as an afterthought. Chicken parts get marinated in a spicy buttermilk mixture, dredged in seasoned flour with a kick, and then fried in a skillet until crisp and golden brown on the outside, and juicy on the inside.
    Read More
    Method
    Ingredients
    • Frying
      • Peanut oil
      • Vegetable
      • Canola
    • Batter
      • 1 teaspoon Garlic powder
      • 2 teaspoons Kosher salt
      • 1 tablespoon Cayenne pepper
      • 1 tablespoon Ground black pepper
      • 2 cups All-purpose flour
    • Chicken
      • 3 1/2 pounds Bone-in, skin-on chicken parts
      • 1 teaspoon Garlic powder
      • 1 teaspoon Cayenne pepper
      • 1 teaspoon Ground black pepper
      • 1 teaspoon Kosher salt
      • 1/2 cup Hot sauce
      • 2 cups Buttermilk
    • Step 1
      Marinate chicken in buttermilk mixture: Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate at least 8 hours and up to 24 in the refrigerator.
    • Step 2
      Dredge chicken: Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder. A couple of pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
    • Step 3
      Heat oil in the thick-bottomed pan: Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F. Remember when working with hot oil, always have a pan lid close by, just in case of a grease fire.
    • Step 4
      Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs. When done, the meat should register 165°F in the thickest part using a digital thermometer.
    • Step 5
      Remove to a rack to drain excess oil: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or a platter layered with paper towels for the excess oil to drain. Serve warm.
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      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 10 Mins
      • Cook Time 30 Mins
      • Total Time 40 Mins
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      02 Ingredients
      • Frying
        • Peanut oil
        • Vegetable
        • Canola
      • Batter
        • 1 teaspoon Garlic powder
        • 2 teaspoons Kosher salt
        • 1 tablespoon Cayenne pepper
        • 1 tablespoon Ground black pepper
        • 2 cups All-purpose flour
      • Chicken
        • 3 1/2 pounds Bone-in, skin-on chicken parts
        • 1 teaspoon Garlic powder
        • 1 teaspoon Cayenne pepper
        • 1 teaspoon Ground black pepper
        • 1 teaspoon Kosher salt
        • 1/2 cup Hot sauce
        • 2 cups Buttermilk
      03 Method
      • Step 1
        Marinate chicken in buttermilk mixture: Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate at least 8 hours and up to 24 in the refrigerator.
      • Step 2
        Dredge chicken: Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder. A couple of pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
      • Step 3
        Heat oil in the thick-bottomed pan: Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F. Remember when working with hot oil, always have a pan lid close by, just in case of a grease fire.
      • Step 4
        Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs. When done, the meat should register 165°F in the thickest part using a digital thermometer.
      • Step 5
        Remove to a rack to drain excess oil: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or a platter layered with paper towels for the excess oil to drain. Serve warm.
      05 Author
      zhanghengshuo zhanghengshuo
      147 Recipes