How to Make Crispy Fried Chicken (Spicy Version)
When you put heat and crisp together, the combination is often a pleasant, exciting one for the taste buds. Perhaps this is where the popularity of a crispy fried chicken made spicy comes from. But what makes this revision even more special, is the perfect balance that you’re able to maintain among the flavors that…
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When you put heat and crisp together, the combination is often a pleasant, exciting one for the taste buds. Perhaps this is where the popularity of a crispy fried chicken made spicy comes from. But what makes this revision even more special, is the perfect balance that you’re able to maintain among the flavors that fried chicken already has, just as well as the heat you are hoping to integrate.
With this recipe I am about to show you, the seasonings for our classic fried chicken dance well with the wild, spicy flavors of cayenne pepper powder. And this is at just the right amount to not distract from the naturally appealing taste of the meat, while providing a wicked punch to your chicken.
Cook a deliciously flaming fried chicken in your own kitchen:
Let’s begin by brining our chicken for the inside to become tasty and juicy:
Pour 2 cups into a pot or a container for boiling. Once it starts boiling, place 3 tablespoons of salt into your container. You can now start stirring this solution until it is diluted. Then proceed to add 3 sprigs of rosemary into the mix for more earthy, flavorful tones to your meat. Boil this for 1 more minute. Then you can turn the heat off, and place 1 ½ cups of ice cubes to cool it off.
Then grab your 2 lbs. of chicken, and make sure that it is cut up into the parts for serving. In a large bowl, arrange your chicken, and pour in your brine solution from earlier. Then cover this bowl, and refrigerate for 3 hours. This will help the solution sink into our chicken sufficiently, and bring about a tender, loving texture and flavor to your chicken.
After refrigeration, start draining the brine solution. And then rinse your chicken parts by washing them with water. Make sure it is dry by patting it with a paper towel.
Then set this aside so we can work on breading our chicken:
Gather 1 cup of all-purpose flour, ¼ cup of cornstarch, ½ teaspoon of baking powder, 1 teaspoon of garlic powder, ½ teaspoon of ground white pepper, 1 teaspoon of onion powder, and 1 ½ tablespoons of cayenne pepper powder. Sift these together for the breading. Then using a wire whisk, mix the breading well, and then set it aside.
Then we will make our batter by whisking 2 eggs in a separate bowl. After this, pour in ½ cup of water, and whisk these together until they have become well-blended.
Then scoop about 35% of your breading mixture, and add this to the previous bowl containing eggs. Whisk this until the texture has become smooth. Then set the bowl aside, as we will be using it again in a bit.
Take your breading mixture again, and dredge your chicken pieces in them well. Then dip them in the batter, and dredge them again on the breading. This thick coating will make for a crispier, juicier texture for the fried chicken. After this, arrange your chicken parts on a clean plate, and set it aside.
Now, it’s finally time to fry your chicken:
In a cooking pot, start heating 3 cups of oil. Then when your temperature hits 350 °F, add your chicken pieces and deep fry them for 12 to 15 minutes, or until the internal temperature has reached 165 °F.
Take note that you might want to fry these pieces 2 or 3 at a time to get the best results. After this, promptly place your fried chicken on a wire rack for the excess oil to drip away. Then you can transfer this onto your serving plate of choice, and bite into that deep crunch!
And if you loved making this dish, you might be in the mood for some of the following dishes I can recommend:
Filipino Fried Chicken
This delicious classic has some of the most appetizing flavors working together to give your white meat a distinctly savory taste. Mingling with a bit of lemon, salt, pepper and garlic, the seasonings aren’t as abundant in variation as your usual fried chicken. But this dish proves that oftentimes, keeping it concise is best as the flavor is undeniably great, even without a thick breading. This Filipino Fried Chicken is also known to go best with some sweet banana ketchup!
Asian Fried Chicken
Not much can compare to the one of a kind feeling of biting into a juicy, flavor-infused chicken. Sometimes, the right spices can bring about the most delightful sensations in your mouth. And Asian Fried Chicken just is one of those dishes that utilize some of the best seasonings for its meat. With a crispy texture that’s tender on the inside, it is an absolute treat to bring your family at dinner. It is also good with banana ketchup, plum sauce or ginger sauce!
Breaded Pork Loin
Unlike previous recipes, the Breaded Pork Loin utilizes red meat, specifically pork. With this, there is a richer flavor coming from the meat. This also goes great with your fair share of crunch from bread crumbs. One of the best parts of this recipe is that it is also very easy to make, and utilizes few but significantly tasty ingredients. Also, you have the choice of picking whichever kind of bread crumbs preferred for your pork loin.
Baked Chicken and Vegetable Stir Fry
But sometimes, you might feel like going back to the basics to have your chicken and eat it too. This Baked Chicken and Vegetable Stir Fry makes use of yellow squash, carrots, Italian beans, cauliflower and more to produce a vibrantly delectable dish. Plating it just right can make your food look like art. And it is a fantastic healthy option for a chicken viand.
Did you enjoy these recipes? Comment below with some of your thoughts!
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Crispy Fried Chicken (Spicy Version)
- 2 lbs. chicken cut into serving pieces
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground white pepper
- ½ teaspoon baking powder
- 1 ½ tablespoons cayenne pepper powder
- 2 pieces eggs
- ½ cup water
- 3 cups cooking oil
- 2 cups water
- 3 tablespoons salt
- 3 sprigs rosemary
- 1 ½ cups ice cube
- Make the brine by boiling 2 cups water. Add salt. Stir until diluted. Add rosemary. Boil for 1 minute. Turn the heat off. Add ice cubes.
- Arrange chicken in a large bowl. Pour-in brine solution. Cover the bowl. Refrigerate for 8 hours.
- Drain the brine solution and rinse the chicken by washing with water. Pat dry using a paper towel. Set aside.
- Make the breading by sifting the following ingredients in a large bowl: flour, cornstarch, baking powder, garlic powder, ground white pepper, onion powder, and cayenne pepper powder. Mix well using a wire whisk. Set aside.
- Make the batter by whisking 2 pieces of eggs on a separate bowl. Add ½ cup water. Continue whisking until well blended.
- Scoop around 35% of the breading mixture to the bowl where the eggs are. Whisk until the texture becomes smooth. Set aside.
- Dredge the chicken pieces in the breading mixture. Dip in batter and dredge once again on the breading. Arrange on a clean plate. Set aside. We are now ready to fry.
- Heat 3 cups of oil in a cooking pot. Once the temperature reaches 350F, deep fry the chicken pieces for 12 to 15 minutes or until the internal temperature reaches 165F. Note: it is best to fry in batches of 2 to 3 pieces at a time.
- Remove the fried chicken from the pot and place on a wire rack. Let excess oil drip.
- Transfer to a serving plate. Serve! Share and enjoy!
Watch How to Cook Crispy Fried Chicken
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