Spicy Fried Chicken – by Stephane Drasher
Ingredients
- 2 cups Buttermilk
- ½ cup Hot Sauce
- 3 teaspoons Kosher Salt
- 1 teaspoon Black Pepper ground
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Garlic Powder
- 3 ½ pounds Bone-In Skin-On Chicken Parts
- 2 cups All-Purpose Flour
- 1 tablespoon Black Pepper ground
- 1 tablespoon Cayenne Pepper
- Canola Vegetable, or Peanut Oil
Instructions
- Marinate chicken in buttermilk mixture: Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate for at least 8 hours and up to 24 in the refrigerator.
- Dredge chicken: Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder. Add a couple of pieces at a time to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
- Heat oil in a thick-bottomed pan: Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum). Heat until a pinch of flour gently sizzles when dropped in the hot oil (about 325°F), but make sure the pan is not smoking. Keep a pan lid close by in case of a grease fire.
- Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side. Flip the chicken as needed with tongs. The meat should register 165°F in the thickest part when done, using a digital thermometer.
- Remove to a rack to drain excess oil: Use tongs to remove the chicken from the pan. Place it on a rack over a cookie sheet or a platter lined with paper towels to drain the excess oil.
- Serve warm: Enjoy the fried chicken warm. If you loved the recipe, give it some stars and leave a comment below!
