Best Spicy Fried Chicken
Crispy, juicy fried chicken with a perfect spicy kick from a blend of cayenne, paprika, and aromatic spices.
Equipment
Ingredients
Ingredients
chicken pieces (raw)
1000 g
buttermilk (cold)
500 ml
all-purpose flour (dry)
300 g
paprika (ground)
30 g
cayenne pepper (ground)
10 g
garlic powder (powder)
15 g
onion powder (powder)
15 g
black pepper (ground)
10 g
salt (fine)
20 g
vegetable oil (liquid)
1000 ml
Instructions
Prepare the marinade
Combine buttermilk with half the spices to create a flavorful marinade.
Marinate the chicken
Place chicken pieces in the buttermilk marinade and refrigerate for at least 4 hours or overnight.
Prepare the coating
Mix flour with remaining spices in a large bowl for the crispy coating.
Heat the oil
Heat vegetable oil in a large pot or deep fryer to 175°C (350°F).
Coat the chicken
Remove chicken from marinade, letting excess drip off, then dredge thoroughly in the seasoned flour mixture.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and internal temperature reaches 75°C (165°F).
Rest and serve
Place fried chicken on a wire rack to drain excess oil, let rest for 5 minutes before serving.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to maintain crispiness. Store in airtight container.
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