A Fun Challenge
When I saw that the “recipe” for this month’s Crazy Cooking Challenge was fried chicken I may have let out a little squeal. I will full-heartedly admit that fried chicken is my favorite food.
God was in a very good mood when he gave whoever invented it the idea! I mean, it’s crunchy, juicy, greasy, salty…everything that is delicious and good in the world.
As much as I love fried chicken, I very rarely eat it and never make it homemade. I pretty much never fry food at home so it is usually just an indulgence when we go out to eat.
But I was more than happy to give it an attempt at home for the sake of the Challenge. Oh the sacrifices we make.
So Many Choices
I found a billion different blogger recipes I wanted to try but I decided on this Extra Crispy Spicy Fried Chicken because it was created based on Popeye’s Chicken and you just can’t go wrong with that. It’s my favorite of all the big fried chicken fast food chains.
This chicken is everything the name promises. Unbelievably crispy with a kick of spice. It’s not a simple, quick process as it involves marinades and several dredges but it truly is worth the effort.
It’s first marinated in buttermilk and hot sauce. The buttermilk keeps the chicken super juicy while it’s being fried. And the hot sauce adds the obvious needed kick for spicy chicken.
Once the chicken has marinated, preferably overnight, it gets a dredge through seasoned, spicy flour then a dip in eggs and another coat of the flour mixture. This ensures a super thick, crunchy coating. And if you have time, let the chicken hang out uncovered on a rack in the refrigerator for a few hours before frying. This helps ensure the coating sticks to the chicken.
Then after all that work you get to enjoy the deliciousness that is this extra crispy spicy fried chicken. And you might as well go big and serve it up with some macaroni and cheese. It’s just what’s right.
- 2 lbs. bone-in chicken pieces
- 1 qt. buttermilk
- Kosher salt, pepper and garlic powder to taste
- 3 large eggs
- 1/3 cup water
- 1 cup hot sauce I like Louisiana Hot Sauce
- 4 cups all-purpose flour
- 1 tsp. kosher salt
- 2 tsp. pepper
- 2 tsp. paprika
- 1 Tbsp. cayenne pepper
- Peanut oil, for frying
Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper.
Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch.
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