Peppery Chicken Fried Chicken
Crispy, golden, and bursting with bold flavor, Peppery Chicken Fried Chicken is the ultimate comfort food with a spicy twist. This recipe marries tender, marinated chicken breasts with a perfectly seasoned coating featuring black and cayenne pepper, smoked paprika, and garlic for an irresistible kick. The double-dredging technique ensures a delectably crisp crust, while soaking the chicken in a tangy buttermilk and hot sauce marinade infuses every bite with incredible juiciness. Whether served alongside creamy mashed potatoes, buttery biscuits, or crunchy coleslaw, this Southern-inspired fried chicken is sure to be a crowd-pleaser. Perfect for dinner parties or family meals, this dish takes classic fried chicken to the next level with its peppery, flavorful punch.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 large eggs
- 4 cups vegetable oil
Instructions
Begin by preparing the chicken. Use a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch.
In a large bowl, whisk together buttermilk and hot sauce. Add the chicken breasts, ensuring they are fully submerged, then cover and refrigerate for 1 hour (or up to overnight for more flavor).
In another large bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Mix well and set aside.
In a small bowl, beat the eggs and set aside.
Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off. Dip each piece of chicken into the flour mixture, then into the beaten eggs, and finally back into the flour mixture. Press the flour onto the chicken to ensure it’s fully coated. Shake off any excess flour and set the chicken aside on a plate.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Working in batches, carefully place the breaded chicken into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Avoid overcrowding the pan.
Transfer the fried chicken to a wire rack or a paper towel-lined plate to drain any excess oil.
Serve the Peppery Chicken Fried Chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits. Enjoy!
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 585 mg | 12% | |
*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.
