Best Super Crunchy Spicy Fried Chicken Recipes

SPICY CRISPY FRIED CHICKEN

Steps:

• In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
• Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
• Refrigerate for up to 3 hours.
• Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
• Combine the seasoning blend.
• Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
• Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
• Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
• Place the flour mixture into a large paper bag.
• Add chicken to the bag.
• Close the bag tightly and shake to coat the chicken.
• Remove the coated chicken from bag and shake off the excess flour. Set aside.
• In a large dish, combine eggs, water, hot sauce and garlic powder.
• Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
• Place chicken back into paper bag and shake to coat one last time.
• Remove chicken from bag and place on a plate. It's time to fry!
• Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
• Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
• When done, place chicken on a plate lined with paper towels to drain.
• Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
• Serve hot and add hot sauce!

SOUTHERN SPICY FRIED CHICKEN

Steps:

• 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 plastic wrap. 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 powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and 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-fryer or large saucepan to 350 degrees F (175 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 paper towels.

SUPER CRUNCHY SPICY FRIED CHICKEN

Steps:

• Heat oven to 350°F.
• Mix cracker crumbs, nuts, flour and red pepper in shallow dish. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat all sides of chicken. Dip in egg mixture, then coat again with crumb mixture. Gently shake off excess crumbs.
• Heat oil in large saucepan to 350°F. Add half the chicken; cook 5 min. Remove from oil; drain on wire rack placed on rimmed baking sheet. Repeat with remaining chicken.
• Bake 20 min. or until chicken is done (165°F).

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!