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Spicy southern fried chicken
Chicken is coated in a spicy crumb, before being deep-fried to perfection. These are finger-licking good. Serve with a side salad or with mashed potatoes. They are also perfect to snack on.
Ingredients
Serves: 10
- 1 (1.35kg) whole chicken, cut into pieces
- salt and ground black pepper to taste
- 1 litre buttermilk
- 2 tablespoons hot pepper sauce
- 1 teaspoon cayenne pepper
- 375g plain flour
- 1 tablespoon cayenne pepper
- 2 teaspoons garlic granules
- 1 teaspoon paprika
- salt and ground black pepper to taste
- 1 litre vegetable oil for deep frying
Method
Prep:15min ›
Cook:15min ›
Extra time:2hr marinating ›
Ready in:2hr30min
- 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 cling film. 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 granules, paprika and salt and pepper to taste in a large plastic resealable bag; 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 fat fryer or large saucepan to 180 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 kitchen towels.
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Reviews & ratings
Average global rating:
(45)
Reviews in English (35)
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you. - 06 Nov 2009 (Review from Allrecipes US | Canada)
This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me, but it crusted nicely and was very good. - 21 Feb 2010 (Review from Allrecipes US | Canada)
This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings. - 31 Aug 2009 (Review from Allrecipes US | Canada)
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