This Crispy Spicy Fried Chicken is guaranteed to be a household favorite.
I shall full-heartedly admit that fried chicken is my favourite food.
God was in a very good mood when he gave whomever invented it the idea! I mean, it is crunchy, juicy, oily, salty…everything that is delicious and great on earth.
I pretty much never fry food at home so it’s usually just an indulgence when we head out to eat.
But I was more than happy to provide it an attempt at home for the interest of the Challenge. Oh, the sacrifices we make.
I discovered a billion distinct blogger recipes that I wanted to test but I decided with this Extra Crispy Spicy Fried Chicken since it had been made according to Popeye’s Chicken and you can’t go wrong with this. It is my favorite of all of the large fried chicken fast food chains.
This chicken is what that the title promises. Unbelievably crispy with a kick of spice. It is not a simple, fast procedure since it entails marinades and many dredges but it really is worth the attempt.
It is first marinated in buttermilk and hot sauce. The buttermilk retains the chicken super succulent whenever it’s being fried. Along with the hot sauce provides the needed kick for hot chicken.
Once the chicken has marinated, preferably overnight, it gets a dredge through seasoned, spicy flour then a dip in eggs and another coat of the flour mixture. This ensures a super thick, crunchy coating.
And if you have time, let the chicken hang out uncovered on a rack in the refrigerator for a few hours before frying. This helps ensure the coating sticks to the chicken.
Then after all that work you get to enjoy the deliciousness that is this extra crispy spicy fried chicken
Crispy Spicy Fried Chicken
- 2 lbs. bone-in chicken pieces
- 1 qt. buttermilk
- Kosher salt pepper and garlic powder to taste
- 3 large eggs
- 1/3 cup water
- 1 cup hot sauce I like Louisiana Hot Sauce
- 4 cups all-purpose flour
- 1 tsp. kosher salt
- 2 tsp. pepper
- 2 tsp. paprika
- 1 Tbsp. cayenne pepper
- Peanut oil for frying
- Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
- Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
- Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper.
- Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
- Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch.