This recipe of Spicy Fried Chicken is adapted from Pat Neelys. Its an American style fried chicken made from simple ingredients and very spicy! Try it today..
Buttermilk Substitute – For every 1 cup milk add 1 tablespoon vinegar (or lemon juice). Combine together and let sit for 5 minutes (let it curdle).
Spicy Fried Chicken
1 kilogram fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
4 cups buttermilk
2 tablespoons hot sauce
1 teaspoon pepper
Peanut oil, for frying (or any)
3 cups all-purpose flour
1 tablespoon cayenne powder
2 teaspoons garlic powder
1 teaspoon paprika
1. Prepare chicken by seasoning it with salt and pepper. In a glass bowl (non reactive), mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
2. Preheat oil in a deep pan or fryer (temperature is about 176°C or 350°F)
3. In a large container with lid (I used ice cream container) measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
4. Deep fry the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Drain from oil once crispy and golden brown. Transfer into a paper towel lined tray. Season with salt and pepper.
5. Serve and enjoy