What's the best recipe for spicy fried chicken?!
What's the best recipe for spicy fried chicken?
I like the traditional fried chicken but I recently had some guest who like spicy foods and they wanted to get a kick out of their meal. So basically I told them the next time I would try and cook some hot and spicy fried chicken, so can anyone help me with some hints and ideas then that would be much appreciated?
Answers:
Style: fried chicken Indian
8 chicken drumsticks with skin
1 teaspoon(s) garlic paste
? teaspoon(s) ginger paste
1 tablespoon(s) blackpepper powder
salt to taste
2 teaspoon(s) lemon juice
2 egg whites
breadcumbs to roll
Wash the chicken drumsticks and pat dry. Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.
Beat the egg whites well with some salt and pepper. Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
TIPS:
The drumsticks can be skinned if desired.
The amount of blackpepper powder can be increased or decreased as desired.
Serve hot with: a mayonnaise based dip or salad like coleslaw.
another recipe (indian)
12 chicken drumsticks
1 teaspoon(s) green chilly paste
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
? teaspoon(s) turmeric powder
1 teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1 tablespoon(s) clarified butter (ghee)
2 teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish
Make incisions in the chicken drumsticks with a knife.
Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
Serve hot sprinkled with the lemon juice and garnished with coriander leaves.
TIPS:
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.
The amount of green and red chillies can be increased or decreased as desired.
AMY'S SPICY FRIED CHICKEN
8 c. all-purpose flour
2 tbsp. paprika
2 tbsp. cayenne pepper
2 tbsp. salt
4 tsp. dried thyme, crumbled
4 c. milk
4 eggs
4 frying chickens, cut into serving pieces - pat dry
Vegetable oil, for deep frying
Mix first 5 ingredients in large bowl. Whisk milk and eggs in another large bowl. Dredge chicken in flour mixture, shaking off excess. Dip in milk mixture, allowing excess to drip into bowl. Dredge in flour mixture.
Heat 2 inches of oil in heavy large skillet to 350 degrees. Fry chicken in batches (do not crowd) until cooked through and coating is golden brown, about 20 minutes for white meat and 25 minutes for dark. Remove using tongs. Drain chicken on paper towels. Serves 12
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I love fried chicken too
dip your chicken in a flour, cayenne pepper mix.. dredge in an eggwash that has a hot sauce, eg: Louisianna hot sauce then back in a flour, cayenne pepper, salt , onion powder, garlic powder and chili pepper mix and fry like usual in a skillet
Forget that try Chicken Tandoori the ultimate dish . Search in google.
Keep your recipe the same way you know how, but before you add anything to the chicken you should sprinkle a little or a lot of cayenne pepper , garlic, or whatever heat source you want . Then add your flour coating or whatever you use. The thing is , is that if you put the pepper in the flour it will burn and that is not good. The moisture from being directly next to the meat will protect the spices. - Even better if you rub it under the skin.
To me using hot sauces makes the chicken too "vinegar"ish. Make the fried chicken the traditional way but add paprika and grated FRESH jalapeno peppers to the batter. (Grate in the pepper seeds for extra heat.)
Serves: 4
Prep.Time: 45 minues
1 frying chicken, cut up
3/4 cup Louisiana hot pepper sauce
1 teaspoon black pepper
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
2 1/2 cups all-purpose flour
Wesson vegetable oil for frying
Wash chicken pieces under cold running water; pat dry with paper towels. Place chicken in a large sealable plastic bag or a large non-reactive bowl. In a small bowl, combine hot pepper sauce, pepper, seasoned salt and poultry seasoning; pour over chicken and toss to coat well. Seal bag or cover bowl tightly; refrigerate 6-8 hours or overnight, turning chicken pieces occasionally.
Place flour in a paper or plastic bag. Heat oil to about 340 degrees in large deep cast-iron skillet to 1/2 the depth of the pan. Remove chicken pieces one at a time and dredge in flour until well-coated. Fry chicken pieces skin side down, a few at a time so as not to crowd, 10-14 minutes; turn and fry 12-15 minutes. Drain on paper towels before serving.
keep your same recipe but and some white pepper and cayenne pepper to your flower. Then make a brine for your chix. I like to use water, salt, cayenne, whitepepper, hot sauce, oregano, crushed red pepper. just place your chicken in the brine and let sit refrigerated for at least 3 hours
Marinate in hot sauce & then use Tony Chachere's Original Creole Seasoning to season the flour! YUM!