Spicy Fried Chicken

By zhanghengshuo

4 Person

40 Minutes

0 Calories

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.

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

Method

01

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.
02

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.
03

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.
04

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.
05

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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Fried Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Spicy Fried Chicken

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

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.

04 Author