SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
SPICY FRIED CHICKEN
Provided by Danny Boome
Categories main-dish
Time 8h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
- Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
- In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.
NEELY FAMILY SPICY FRIED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
- Preheat a deep-fryer to 350 degrees F.
- Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
- Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
SPICY FRIED CHICKEN
There are so many interpretations of this classic. This version is a little contemporary Southern, and is great for those who like a little kick to their favorites. It does take a bit of time, needing to soak from 8 to 24 hours, which I have not included in the preparation time.
Provided by JackieOhNo
Categories Chicken Thigh & Leg
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
- Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
- Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.
Nutrition Facts : Calories 656.2, Fat 26.2, SaturatedFat 7.5, Cholesterol 235.2, Sodium 1601.7, Carbohydrate 37.3, Fiber 1.4, Sugar 6, Protein 63.2
SPICY OVEN-FRIED CHICKEN
Plan ahead the chicken needs to marinate for 8 hours or up to 24 hours. Although I have used 2 tablespoons Louisana hot sauce, you can add in more if desired, trust me the chicken will not be overly spicy!
Provided by Kittencalrecipezazz
Categories Chicken
Time 8h45m
Yield 10 chicken pieces
Number Of Ingredients 18
Steps:
- In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper) whisk to combine well, then add in the onion.
- Add in the chicken pieces and turn to coat thoroughly with the mixture.
- Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
- Place a rack (I use a cookie rack, it fits perfectly!) on a 15 x 10-inch baking sheet.
- In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
- Remove the chicken from the marinade (discard marinade) letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade).
- Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
- Arrange the chicken on the rack that is on the baking sheet (skin side up).
- Let stand for around 30 minutes.
- Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!).
- Drizzle the melted butter on top of the chicken pieces.
- Bake until crisp and golden brown about 45-50 minutes.
SPICY FRIED CHICKEN SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
- Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
- In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
- Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
- Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
- Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
- In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
- Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
- Serve with Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
SPICY SOUTHERN FRIED CHICKEN
Make and share this Spicy Southern Fried Chicken recipe from Food.com.
Provided by Marie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken and pat dry with paper towels.
- In small bowl, combine hot pepper sauce, black pepper, seasoned salt and poultry seasoning.
- Place chicken in plastic bag and pour mixture over.
- Toss to coat well, seal bag and refrigerate for 6 hours or overnight.
- Turn chicken pieces occasionally.
- Place flour in plastic bag.
- Heat oil to 340° in large deep skillet to 1/2 the depth of the pan.
- Remove chicken from marinade and dredge in flour until well coated.
- Fry a few at a time so as not to crowd for 15 minutes.
- Turn and fry 12 to 15 minutes more or until done.
- Drain on paper towels before serving.
Nutrition Facts : Calories 1148.2, Fat 61, SaturatedFat 17.3, Cholesterol 298.9, Sodium 1398.8, Carbohydrate 60.9, Fiber 2.4, Sugar 0.8, Protein 82.5
SPICY SOUTHERN FRIED CHICKEN
This is a great recipe for "spicing-up" your fried chicken. The chicken gets a kick from marinating it in Tabasco sauce. But don't worry, the spicy-heat is just enough to give the chicken a great flavor and not over-power the taste. This recipe came from Williams-Sonoma Kitchens.
Provided by CarolAT
Categories Chicken Breast
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for a least 1 hour or up to 4 hours.
- In a bowl, combine the buttermilk and Tabasco sauce and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
- In a deep cast-iron fry pan over medium-high heat, heat the oil to 350 degrees. Preheat an oven to 200 degrees. Line a baking sheet with paper towels.
- In a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoon pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.).
- Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325 degrees until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
Nutrition Facts : Calories 3271.2, Fat 340.2, SaturatedFat 28.2, Cholesterol 58.4, Sodium 1074, Carbohydrate 42.2, Fiber 1.5, Sugar 6, Protein 21.6
SPICY KOREAN FRIED CHICKEN
If you are craving for fried chicken, but tired of regular flavor then try this spicy korean chicken! Gochujang miso (hot pepper paste) gives golden red color and heat in your mouth. Crispy outside and juicy inside, the flavor makes you smile and satisfies your stomach.
Provided by ducky007
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
- 2) Beat the egg and coat the chicken pieces with the egg.
- 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
- 4) Heat the oil high and deep-fry the chicken till golden brown.
- 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
- 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
- 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.
Nutrition Facts : Calories 678.2, Fat 35.4, SaturatedFat 9.5, Cholesterol 230, Sodium 465, Carbohydrate 47.7, Fiber 1.6, Sugar 15, Protein 40.4
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