Spicy Crispy Fried Chicken Recipes

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY CRISPY FRIED CHICKEN

Steps:

• In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
• Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
• Refrigerate for up to 3 hours.
• Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
• Combine the seasoning blend.
• Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
• Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
• Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
• Place the flour mixture into a large paper bag.
• Add chicken to the bag.
• Close the bag tightly and shake to coat the chicken.
• Remove the coated chicken from bag and shake off the excess flour. Set aside.
• In a large dish, combine eggs, water, hot sauce and garlic powder.
• Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
• Place chicken back into paper bag and shake to coat one last time.
• Remove chicken from bag and place on a plate. It's time to fry!
• Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
• Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
• When done, place chicken on a plate lined with paper towels to drain.
• Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
• Serve hot and add hot sauce!

SPICY OVEN-FRIED CHICKEN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

REALLY CRISPY SPICY CAJUN FRIED CHICKEN

Steps:

• Mix first 3 ingredients in a paper bag.
• Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
• Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
• Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
• 8 Minutes per side (or there abouts) until golden.
• Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.