Spicy Southern Fried Chicken Recipes

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.

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.

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.

Steps:

• Buttermilk Marinade:.
• In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper.
• Add the chicken pieces and turn to coat.
• Seal and refrigerate for at least 2 hours or overnight.
• Frying the chicken:.
• Preheat oven to 150 degrees.
• In a 13x9x2-inch pan, whisk together flour, baking powder, dry garlic, and salt. (OR combine all in empty bread bag, add chicken pieces and shake to coat.).
• Add chicken pieces and turn to coat thickly.
• Let the chicken stand 10 minutes, turning occasionally to recoat with flour.
• Shake off excess flour before frying.
• In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees.
• In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown - 3 to 4 minutes.
• Reduce the heat to medium to lower the temperature to 325 degrees.
• Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through - about 20 more minutes.
• Transfer to a wire rack on a baking sheet and place in oven to keep warm.
• Repeat the procedure for the remaining batches.
• Serve warm or at room temperature.