Monday, August 24, 2009

Spicy Fried Chicken

So... I had to work today and my hubby stayed home. He made dinner... I always love it when he offers. He is so complicated with cooking and he has to have every little perfect ingredient. I have tried to teach him that you can substitute and leave out and it tastes the same, or better! Anyhow, this meal frustrated him but it was delish! We paired it with corn on the cob and mashed potatoes... It was not spicy enough, so if you make it kick up the HEAT! He just got the recipe off the Food Network.

Neely's Family Spicy Fried Chicken


  • 1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
  • Salt and freshly ground black pepper
  • 1 quart buttermilk
  • 2 tablespoons hot sauce
  • 1 teaspoon cayenne pepper
  • Peanut oil, for frying
  • 3 cups all-purpose flour
  • 1 tablespoon cayenne
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika


Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, 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.

Preheat a deep-fryer to 350 degrees F.

Into a large paper bag, 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.

Place 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. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

No comments:

Post a Comment


Related Posts with Thumbnails