Super Crunchy Spicy Fried Chicken Recipes

MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE

Steps:

• In a large bowl, combine all the brine ingredients.
• If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
• Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
• In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
• (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
• Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
• When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
• One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
• Use a fork to re-mix the wet batter (it may have settled and separated)
• Dunk one piece of chicken quickly into the wet batter
• Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
• Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
• Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
• Remove the chicken from the dry mix and set it in a single layer on a plate.
• Do this for every piece of chicken.
• Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
• Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
• Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
• Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
• Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!

SOUTHERN SPICY FRIED CHICKEN

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.

SUPER CRUNCHY SPICY FRIED CHICKEN

Steps:

• Heat oven to 350°F.
• Mix cracker crumbs, nuts, flour and red pepper in shallow dish. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat all sides of chicken. Dip in egg mixture, then coat again with crumb mixture. Gently shake off excess crumbs.
• Heat oil in large saucepan to 350°F. Add half the chicken; cook 5 min. Remove from oil; drain on wire rack placed on rimmed baking sheet. Repeat with remaining chicken.
• Bake 20 min. or until chicken is done (165°F).

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!