I guarantee this Extra Crispy Spicy Fried Chicken recipe is gonna be a hit in your home. Who doesn’t love a chicken dish for a work night or a friend’s potluck? This recipe is going to become your go-to.
So Many Choices For Spicy Fried Chicken
My family loves Popeye’s chicken, so when I heard it’s the inspo for this fried chicken recipe I had to try it, and let me tell you, it doesn’t disappoint.
Not many recipes achieve the perfect crispiness and spiciness quite like this one.
Although it requires making a number of dredges and marinadas, I assure you it’s rewarding once you get to taste it.
Don’t forget to pin and save for later! 🙂
The Process – Spicy Fried Chicken
- First, coat your chicken with hot sauce and buttermilk. This makes sure your chicken stays tender and moist when frying, and gives it that flavorful spice. I highly recommend you don’t skip this step.
- Let your chicken marinate at night, pass it through flour with spice and seasoning, then coat it in eggs and place back in the seasoned flour for a double crispy shell.
- A key method in making your fried chicken is letting it chill in the fridge for a couple of hours without a cover to make sure the coating doesn’t slip off your chicken and glues to it before frying.
Frying the Chicken
- When your coated chicken has set, you can start frying. For this, use your counter top fryer or a dutch oven pan.
- For a low cost dutch oven it doesn’t get any better than the one I’m using. I don’t get enough of gushing over how amazing the quality is compared to the price. There’s almost nothing better to fry your chicken in.
- In case you’re more comfortable with a fryer, I use this counter top fryer, it has never failed me either whenever I choose to work with it.
Don’t lose this delicious recipes:
For the buttermilk marinade:
- 2 pounds of chicken pieces with bone
- 1 quart of buttermilk
- 1/4 cup of hot sauce
- 1 teaspoon of kosher salt
- 1 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
For the chicken:
- 3 eggs
- 1/3 cup of water
- 1 cup of hot sauce (Louisiana Hot Sauce is my favorite)
- 4 cups of all-purpose flour
- 1 teaspoon of kosher salt
- 2 teaspoons of pepper
- 2 teaspoons of paprika
- 1 tablespoon of cayenne pepper
- Vegetable oil or peanut oil to fry in
- Put your chicken in a ziploc bag or a bowl. Pour in your 1/4 cup hot sauce, buttermilk, garlic powder, pepper, and salt, mix it, and let soak for at least 2 hours or preferably through the night.
- Take your chicken out of the butter milk and dry it with a paper towel. Season with your garlic powder, pepper, and salt, and put it to the side.
- Put a wire rack on top of a baking pan and put it aside. Combine your hot sauce with the eggs and water. Mix your flour in a separate bowl with the paprika, cayenne pepper, pepper, and salt.
- Coat your chicken first with the flour mix, then transfer it to your egg mix. Dip back into your flour until coated. Transfer your chicken to the wire rack. When done, refrigerate for 30 minutes which helps the layer stay on the chicken.
- Put your peanut oil to heat on 350 F. Fry your chicken in groups for around 15-18 minutes, until fully cooked. Your wings might cook quicker so keep an eye on those. White meat is known to cook faster than dark meat. Transfer your fried chicken pieces to a wire rack to keep them crunchy while you work on the other group.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 819Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 276mgSodium: 959mgCarbohydrates: 84gFiber: 4gSugar: 10gProtein: 58g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.