EXTRA CRISPY SPICY FRIED CHICKEN RECIPE

This spicy additional tender cooked chicken is bound to be a family favorite. nice for potlucks or evenings.

As i like cooked chicken, I terribly seldom eat it and ne'er create it do-it-yourself. I just about ever fry the food reception thus it's typically simply associate degree indulgence once we depart to eat.

EXTRA CRISPY SPICY FRIED CHICKEN RECIPE
EXTRA CRISPY SPICY FRIED CHICKEN RECIPE

But i am quite happy to grant a business reception for the sake of challenge. Ohio the sacrifice we tend to created.

This chicken is all the name promise. tender is superb with a spice kick. it is not an easy and quick method because it involves seasonings and a few dredge ships however it's extremely well worth the effort.

It's initial soaked in milk and sauce. The milk keeps the chicken Super juicy whereas it's being cooked. and also the sauce adds a transparent kick necessary for the spicy chicken. 

Once the chickens are soaked, ideally nightlong, it gets dredge through the seasoned, spicy flour then swayback in eggs and alternative layers of the flour mixture. This ensures the coating is super thick and crisp.

EXTRA CRISPY SPICY FRIED CHICKEN RECIPE

INGREDIENTS:

  • 2 lbs. bone-in chicken pieces
  • 1 qt. buttermilk
  • Kosher salt, pepper and garlic powder to taste
  • 3 large eggs
  • 1/3 cup water
  • 1 cup hot sauce I like Louisiana Hot Sauce
  • 4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 1 Tbsp. cayenne pepper
  • Peanut oil, for frying

INSTRUCTIONS:

  1. Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
  2. Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
  3. Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper. 
  4. Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
  5. Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch. 

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