HOW TO MAKE SPICY FRIED CHICKEN?
We’ve been barbecuing nonstop since spring arrived, but this week I wanted to take a break from the grill and prepare some homestyle meals indoors. When it’s crunchy and crispy at the same time, it’s one of my favorites.”
This spicy fried chicken recipe has changed over the years, and now we all love it. In a last-ditch effort to save breadcrumbs, I tried flour instead, and the chicken was excellent It has a crispy exterior and a tasty inside.
This Spicy Extra Crispy Chicken would be a household staple, guaranteed. Not just great for picnics and potlucks, but great for every night gathering. It can’t beat chicken fried without being glorious. Crunchy, oily, salty… The world’s greatest writers and chefs
I love fried chicken, but almost never cook it because I don’t eat it much and almost never cook it. I avoid frying food at home and it seldom happens, but when we go out, it’s an occasional treat. I happily tried this spicy fried chicken at home!!!! Not to put too fine a point on it, however, it’s excellent!! Incredibly crunchy and a surprising spiciness. It takes several marinades and several variations, but it is definitely worth the effort. You can trust me on this.
INGREDIENTS NEEDED FOR THE BUTTERMILK MARINADE:
1 quart.Of buttermilk.
1 small spoon.Of kosher salt.
1 small spoon.Of garlic powder.
1/2 small spoon.Of black pepper.
THE CHICKEN INGREDIENTS:
I used bone-in chicken pieces, around 2 pounds.
4 Cups.Of all-purpose flour.
1 Cup.Of hot sauce.
1/3 Cup.Of water.
3 large eggs.
1 Large spoon.Of cayenne pepper.
2 small spoons.Of pepper.
2 small spoons.Of paprika.
1 small spoon.Of kosher salt.
For frying, I used Vegetable OR CANOLA oil.
In a big mixing bowl or a ziplock bag, I put all the chicken pieces. And I covered them with buttermilk and marinated them for 4 hours or overnight, stirring in sea salt, black pepper, and garlic powder. Seasonings are optional but definitely recommended.
The day after, I removed the chicken pieces from the buttermilk and wiped them dry with paper towels.
I seasoned them with a pinch of salt, fresh pepper, and garlic powder, and set them aside.
Then, I put a rack over a rimmed baking sheet pan in the middle of the oven and set it aside.
After that, I combined the eggs, with water, and hot sauce in a mixing bowl.
And I combined the all-purpose flour, with paprika, cayenne pepper, a pinch of salt, and black pepper in a separate dish.
Next, I dredged the chicken in the flour mixture after coating it in the egg mixture. And I returned to the flour and tossed to coat.
Following that, I placed the chicken on the rack and I refrigerated it for around 30 minutes. This phase aids in the binding of the coating to the chicken.
In the meantime, I heated the vegetable oil until it reached 350 degrees. And once the 30 minutes are done, I fried the chicken in batches for 15 to 17 minutes, until it is no longer pink and cooked through.
It’s important to note that dark meat takes a bit longer to prepare than white meat.
Keep an eye on the wings since they can be done in fewer than 15 minutes.
I placed the chicken on a clean rack to hold it crispy when I fried the next batch.
ENJOY YOUR CRUNCHY SPICY CHICKEN WITH YOUR FAVORITE DIPPING SAUCE AND SOME GRILLED VEGGIES!!! TRY THIS DELICIOUS CHICKEN RECIPE AS SOON AS YOU CAN!!!
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