Hot N Spicy Fried Chicken
Get ready to ignite your taste buds with this irresistible Hot N Spicy Fried Chicken recipe—your ultimate guide to achieving crispy, golden perfection with a fiery kick! Tender chicken drumsticks and thighs are marinated in tangy buttermilk and hot sauce to ensure juiciness in every bite, then double-dredged in a seasoned flour mixture featuring garlic powder, paprika, cayenne, and chili powder for that bold, flavorful crunch. With a quick fry to golden-brown bliss, this dish combines the perfect balance of heat and spice to satisfy your cravings. Whether you're hosting a game day feast or spicing up family dinner, serve this crave-worthy fried chicken alongside buttery biscuits, creamy coleslaw, or crispy fries for the ultimate comfort food experience. Perfect for fried chicken lovers who crave that extra heat!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 3 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1.5 teaspoons Cayenne pepper
- 1 teaspoon Chili powder
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl, pour in the buttermilk, add 2 tablespoons of hot sauce, and stir to combine. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the dry coating by combining the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, chili powder, black pepper, and salt in a large shallow dish. Mix well.
In a separate bowl, whisk together the eggs and the remaining 1 tablespoon of hot sauce.
Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip off.
Dredge each chicken piece in the seasoned flour mixture, then dip it in the egg mixture, and coat it once more in the flour mixture. Press the coating firmly onto the chicken to ensure it adheres well.
Place the coated chicken pieces on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere and prevents it from falling off during frying.
Heat the vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken pieces.
Carefully lower the chicken pieces into the hot oil in small batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Serve hot with your favorite dipping sauce and sides like coleslaw, biscuits, or fries.
Nutrition Facts
Calories |
11801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1085.8 g | 1392% | |
| Saturated Fat | 178.2 g | 891% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 7317 mg | 318% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.7 g | ||
| Protein | 322.3 g | 645% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 837 mg | 64% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4027 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
