Extra Crispy Spicy Fried Chicken
Try this Extra Crispy Spicy Fried Chicken recipe.
Try this Extra Crispy Spicy Fried Chicken recipe.
- 1/3 cup water
- 3 eggs
- 4 cups all-purpose flour
- 2 teaspoon paprika
- 1 tsp. kosher salt
- 2 teaspoon pepper
- peanut oil for frying
- 1 cup hot red pepper sauce (i like louisiana hot sauce)
- 3 teaspoons cayenne pepper
- 1 quart buttermilk (optional)
- salt pepper and garlic powder (to taste)
- 1 (1 to 2 1/2-pound) chicken cut into pieces
- Carbohydrate 395.411013934391 g
- Cholesterol 14.7 mg
- Fat 9.62630692925675 g
- Fiber 17.074696514752 g
- Protein 63.1038158322396 g
- Saturated Fat 3.06792846251959 g
- Serving Size 1 1 recipe (958g)
- Sodium 6742.97146963225 mg
- Sugar 378.336317419639 g
- Trans Fat 1.97886192511563 g
- Calories 1951 calories
Step-by-step
- Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
- In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, salt, pepper, paprika, and cayenne.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- Remove chicken pieces one at a time, shaking excess flour.
- Dip each piece in the egg mixture, and return to bag of flour.
- After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- Place in the refrigerator, on a rack with a cookie sheet underneath, for 30 minutes. This helps the flour stick to the chicken.
- Heat oil in deep fryer or deep pan to 350 degrees.
- Working in batches, drop each piece of chicken into the hot oil.
- Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
My Extra Crispy Spicy Fried Chicken Adventure: A Culinary Journey
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave the comfort and joy of a home-cooked meal, a meal that nourishes both body and soul. That's where this Extra Crispy Spicy Fried Chicken recipe comes in – a game-changer in my weeknight dinner routine.
I stumbled upon this recipe while searching for a quick and easy, yet impressive, meal to whip up for my family. Let me tell you, the search was on! I'd tried countless fried chicken recipes before, but many left me disappointed. Either the chicken was bland, the crust soggy, or the whole process too time-consuming for my already packed schedule. This recipe, however, promised crispy, juicy chicken with a fiery kick – a perfect balance of textures and flavors. And it delivered!
The beauty of this recipe lies in its simplicity and efficiency. The preparation is straightforward, and the ingredients are readily available at any grocery store. I love how it allows for customization too. Depending on your spice tolerance, you can adjust the amount of cayenne pepper to your liking. For my family, we prefer a good kick, so we use the full two teaspoons. But you can easily reduce it or even omit it entirely for a milder flavor.
One of my favorite aspects of this recipe is the double-dredging technique. The initial coating of flour, followed by the egg wash, and then a final flour coating creates an incredibly thick and crispy crust that truly stands up to the test. It's that extra layer of protection that shields the juicy chicken within, resulting in a perfectly balanced harmony of textures.
The 30-minute rest period in the refrigerator is also crucial. This step allows the flour to fully adhere to the chicken, resulting in a more even and consistent crust. It also helps the flavors meld together, infusing the chicken with a deeper taste. During this time, I often take a moment to myself – a cup of tea perhaps, or a quick check of my emails, a small moment of peace before the dinner rush.
Frying the chicken is a fairly simple process, but remember to work in batches to ensure the oil temperature remains consistent. Overcrowding the pan will lower the oil temperature, leading to soggy chicken rather than that perfectly crispy exterior we all crave. The aroma of the chicken frying fills my kitchen with a warm, inviting scent, a symphony of spice and sizzling oil. The whole process takes under an hour which is a big win for me.
Serving this Extra Crispy Spicy Fried Chicken is always a celebration. I usually pair it with creamy mashed potatoes, a simple green salad, and some crusty bread to soak up the delicious juices. My family devours it, leaving behind only clean plates and satisfied smiles. It's a dish that brings us together, a centerpiece around which we share laughter and conversation after a long day.
This recipe has become a staple in our home, a testament to the fact that delicious and satisfying meals don't have to be complicated or time-consuming. It's a recipe that's as versatile as it is flavorful, adaptable to different tastes and preferences. Whether you're a seasoned home cook or a kitchen novice, this Extra Crispy Spicy Fried Chicken recipe is sure to become a favorite in your household too. So, roll up your sleeves, put on your apron, and get ready for a culinary adventure you won't soon forget! Enjoy!
Tips and Variations:
- For an even spicier kick, add a pinch of chili powder or some chopped jalapeños to the flour mixture.
- If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
- Experiment with different types of hot sauce to find your perfect flavor profile.
- Serve with your favorite sides – from classic mashed potatoes and coleslaw to more adventurous options like sweet potato fries or cornbread.
- Leftover chicken can be shredded and used in salads, tacos, or sandwiches for a quick and easy lunch the next day.
