Spicy fried chicken recipe
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- Meat and poultry
- Cuts of chicken
- Chicken leg
Forget a takeaway - this will make perfectly good spicy fried chicken at home.
36 people made this
- 250g (9 oz) plain flour
- 1/2 tablespoon salt
- 1 teaspoon celery salt
- 1 tablespoon black pepper
- 2 tablespoons mustard powder
- 2 dessertspoons paprika
- 1 tablespoon garlic salt
- 10 large drumsticks
- Oil for frying
MethodPrep:5min ›Cook:20min ›Ready in:25min
- In a medium bowl, stir together all ingredients. Keep mixture in an airtight container.
- To use: Steam chicken until tender, dip pieces in beaten egg then coat thoroughly in the spice mixture. Deep fry for 3 minutes on each side.
Reviews & ratingsAverage global rating:(32)
Reviews in English (22)
My friends and family love this recipe for fried chicken. I never did find savory, so I make it without it, but it is still delicious and after trying 10-15 other recipes, this one is our favorite.-01 Jun 2002
Not the best fried chicken recipe I've ever had. I added all the ingredients thinking it would be way too spicy, but actually, it was quite bland.-25 Sep 2002
If your expecting KFC chicken don't make this! My family ate it but none of us were overly impressed. This recipe has potential though. Personally I would leave out the savory next time this herb is way too strong for chicken. I may try this again but will definately adjust the herbs and spices more to our liking. Spice mixture will also stick to chicken better if you dip in plain flour then egg then spice mixture. I also double dipped in egg and spice mixture.-25 Feb 2002
Make Spicy Fried Chicken Strips
You may think chicken tenders are strictly the domain of bar food, takeout, or fast food, but making chicken tenders at home is easy. It allows you the opportunity to customize them exactly how you like them, and giving them a kick is just a matter of adding some heat. These spicy chicken strips are excellent for an everyday meal, tailgating, or as an appetizer for a party. Serve alongside homemade french fries, a green salad, and coleslaw.
This recipe works best with boneless, skinless chicken breasts. The chicken marinates in buttermilk, making it tender and juicy, along with garlic powder and hot sauce for flavor. Once marinated, the chicken strips are double-dipped in the spicy buttermilk and a seasoned flour mix to ensure a flavorful, crispy breading.
Buffalo wing sauce is easy to make, and the recipe will work great with your favorite hot sauce. You will also need a deep fryer or a large pan for the stovetop and a deep-frying thermometer to monitor the oil temperature.
Po’ boys are also traditionally served with remoulade sauce, a Louisiana style French sauce that’s packed full of flavors and spices! In my opinion, the remoulade sauce is what makes the Po’ Boy! This recipe is one the easiest things to make, even though it looks and sounds a bit complicated. But don’t worry you can find all the ingredients for this recipe right in your regular grocery store. The combination of sriracha sauce, Cajun seasonings, horseradish, garlic, mayo and other ingredients will make your taste buds sing!
- 1 Brine: combine buttermilk and pickle brine in small stainless steel or glass container and whisk to blend. Add chicken pieces and toss to evenly coat. Cover and refrigerate for 2 to 4 hours.
- 2 Remove chicken breasts from brine and pat dry reserve.
- 3 Dredge: combine flour, salt and black pepper in shallow container and stir to blend.
- 4 Dip: combine milk, eggs and hot sauce in shallow container and whisk to blend.
- 5 Spicy Sauce: combine vegetable oil, butter, cayenne pepper, brown sugar, paprika, garlic powder, salt and black pepper in small bowl and whisk until brown sugar is dissolved.
- 6 Heat oil in deep fryer to 350 degrees F, according to manufacturer directions.
- 7 Dredge brined chicken breasts in flour shake excess. Dip in egg mixture drain excess.
- 8 Deep-fry chicken pieces until golden and fully cooked drain.
- 9 Brush fried chicken generously with spicy sauce.
- 10 To assemble sandwiches: spread mayonnaise on bottom halves of bun. Top with spicy fried chicken, shredded lettuce and pickles. Close with top halves of buns.
Chef Cari is the host of The Food Channel’s popular cooking series, :90 Seconds In The Kitchen. Her culinary expertise has a foundation in consumer insights and hands-on restaurant management. Martens was a Cultural Strategist for CultureWaves, the consumer insights network that fuels editorial content for The Food Channel, prior to expanding into culinary creative as The Food Channel’s chef and host. Before that, Martens served as General Manager for Ristorante Teatro, a high-end Italian restaurant concept in southwest Missouri. Her passion for food inspires fans worldwide, and she's known for her trademark phrase, "Now get in the kitchen!"
Spicy fried chicken recipe - Recipes
Spicy Garlic Fried Chicken
Crispy Asian chicken in a sweet and sour sauce
If you love Asian food and fried crispy chicken then you’re on the right page! A sweet and sour spicy fried chicken that will send your palate to heaven. There’s a few steps involved but it’s relatively easy to make, the extra effort is well worth it. There’s never enough so maybe double the amount.
- 1 large chicken breast 1 tbsp grated ginger (or use dry powder) 3 tbsp soy sauce ¼ leek (white part) 1½ cups vegetable oil 2 red chilies 2 green chilies 1 shallot 4 garlic cloves 6 spring onions (scallion or green onion) 2 tbsp brown sugar 1 tbsp cider vinegar ¾ cup corn starch (corn flour) 1 egg white Pepper
Slice the chicken breast thinly and marinate using 2 tbsp of soy sauce, generous amount of black cracked pepper, and the ginger. Mix well, refrigerate and leave aside.
Wash the leek thoroughly, cut of the green ends, use the white only. Cut a four inch piece, Split in half and cut finely Julienne style.
Add half a cup of vegetable oil to a frying pan on high heat, once moderately hot, add the leek Julienne and keep stirring over heat until nice and brown. Using a strainer, catch the oil into a heat proof container for later use and keep the leeks aside.
Trim the chilies , split in half, remove the seeds and chop finely. Peel the shallot and slice finely. Remove the roots from spring onions and chop finely.
For the sauce, add 1 tbsp of soy sauce, 2 tbsp of water, 1 tbsp cider vinegar, mix until sugar is dissolved and leave aside.
Remove the chicken from fridge, add the corn starch (flour), one egg white and mix well. You can use your hands if difficult.
In a frying pan on high heat, pour in the vegetable oil, add the chicken pieces and fry until crispy brown, make sure they don’t stick together, if so, separate them as you turn them over. Strain the oil in a heat proof sieve and keep the oil for the next step.
Wipe the frying pan, add the leek oil on high heat along with the chili, shallot, spring onion (keep a hand full for garnish) and minced garlic cloves. Sweat for two minutes then add the prepared sauce, bring to the boil and add your fried chicken, toss a few times and serve. Garnish with the fried leek and left over spring onion.
You can also fry some shallots and use as garnish with the leek for extra texture.
If you prefer a thicker sauce, add one tsp cornflour (cornstarch) in the sauce mix.
Be careful what chilies you use, some are hotter than others. If you like extra hot, leave the seeds in.
- 6 cups nonfat buttermilk
- 1/4 cup plus 5 teaspoons salt
- 1/3 cup Tabasco Sauce (optional)
- 2 two- to three-pound chickens, each cut into 8 pieces for frying
- 3 cups all-purpose flour
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons ground cayenne pepper
- 2 tablespoons baking powder
- 2 pounds vegetable shortening
- 6 tablespoons bacon drippings (optional)
Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.
Tips for Making Nashville Hot Chicken
- Use aninstant read thermometer. I highly recommend an instant-read thermometer to ensure you have the correct temperature not only at the beginning of frying, but throughout the entire frying process. It will save you a few “test chicken pieces” and ensure all your chicken is fried to golden perfection.
- Test oil. If you don’t have a thermometer, medium-high heat should be about right, but every stove is different, so you will want to test the oil before frying the chicken. Test the temperature with a pinch of flour or better yet, an extra piece of chicken. If it boils, your oil is ready but if it boils and the test piece turns dark within a minute or so, your oil is too hot. You will have to remove from the heat, wait a few minutes, return to heat and try again.
- Don’t overcrowd pan. Fry the Nashville chicken in batches. This allows the chicken to cook evenly without touching.
- Line on paper towels. Use a spider trainer, fine mesh sieve or slotted spoon to transfer the spicy fried chicken to a paper towel lined baking sheet or serving platter in a single layer without touching. You don’t want the pieces touching or they will steam you also don’t want them sitting in oil or they won’t be as crispy.
Spicy Fried Chicken Bao Buns
For the pickled red onion, combine the ingredients and set aside for at least 10 minutes. This will keep well for 2-3 days also.
For the coconut sriracha mayonnaise, combine the ingredients and set aside until ready to serve.
Place the chicken, Marion’s Kitchen Coconut Sriracha, chilli powder, garlic powder, sweet paprika and vodka in a large bowl. Mix until well combined. Set aside to marinate overnight or at least 10 minutes.
To prepare the chicken for cooking, place the flour in a large bowl or tray. Pour the chicken and the marinade into the flour. Mix and push the crumbly bits of flour so they stick to the outside of the chicken to form a craggly, bumpy coating.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and sprinkle with sea salt. Repeat with the remaining chicken. Cut each of piece of thicken into 3 chunks.
To serve, open up each bao bun and spread bottom with coconut sriracha mayonnaise. Top with the fried chicken pieces. Drizzle with more coconut sriracha and top with pickled red onion and spring onion.
Popeyes Extra-Crispy Spicy Fried Chicken Recipe
- 3 Eggs
- 1/3 cup Water
- About 1 cup “Texas Pete” Hot Red Pepper Sauce
- 4 cups Flour
- 2 teaspoon Pepper
- 2 teaspoon Paprika
- 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
- Peanut Oil for frying
Since we had planned on leaving right after breakfast that morning, I wanted to avoid the hassle of deep-frying and decided to bring out the Air Fryer.
Honestly, this machine has a permanent spot on my kitchen counter and I wouldn’t have it any other way! I had marinated the chicken the night before and kept it in the fridge, so it was now ready to cook and crisp in the Air Fryer. This recipe is great when you’re cooking for a crowd. It’s very easy to bulk up and is great baked in the oven as well. So if you thought deliciously juicy and crispy Fried Chicken can only be devoured on special occasions, then think again. This recipe for my Spicy Fried Chicken made in the Airfyer or Oven, is a perfect treat for any day that you’re craving it. Enjoy!