Spicy Fried Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
2½ lbs chicken, cut into pieces
02 -
1 quart buttermilk (optional, for marinating)
→ Egg Mixture
03 -
3 eggs
04 -
⅓ cup water
05 -
1 cup hot red pepper sauce (like Louisiana Hot Sauce)
→ Flour Coating
06 -
4 cups all-purpose flour
07 -
2 teaspoons black pepper
08 -
3 tablespoons cayenne pepper
09 -
2 teaspoons paprika
10 -
Salt, pepper, and garlic powder to taste
→ For Frying
11 -
Peanut oil, for deep frying
# Instructions:
01 -
Place the chicken pieces in a large bowl and cover with buttermilk. Cover with plastic wrap and marinate in the fridge overnight, or at least for 2 hours.
02 -
In a separate bowl, whisk together the eggs, water, and hot pepper sauce until well blended.
03 -
In a large freezer bag or mixing bowl, combine the flour, pepper, cayenne, paprika, and seasonings until fully mixed.
04 -
Drain the chicken from the marinade and season with salt, pepper, and garlic powder. Add chicken to the flour mixture and shake or toss well to coat each piece.
05 -
Take the coated chicken pieces and dip them into the egg and hot sauce mixture until fully covered.
06 -
Return the dipped chicken to the flour mixture again and coat thoroughly a second time for extra crunch.
07 -
Heat peanut oil in a deep fryer or large skillet to 350°F. Working in batches, fry the chicken pieces for 15–18 minutes, flipping once if using a skillet. Smaller pieces cook faster, and dark meat takes a little longer than white meat.
# Notes:
01 -
Marinating the chicken in buttermilk tenderizes the meat and adds flavor.
02 -
Double-coating gives the chicken an extra crispy crust.