Hot and Spicy Fried Chicken
Get ready to elevate your dinner game with this irresistibly crunchy fried chicken that packs a fiery punch! Featuring a blend of cayenne pepper and buttermilk for that perfect tender texture, this dish will have your taste buds dancing with delight. Dive into a plate of flavor and spice that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- hot pepper
- water
🥩Meat & Seafood(2)
- chicken legs
- chicken seasoning
🫙Pantry Staples(3)
- baking powder
- flouroptionalcan substitute plain flour with self-raising flour
- oil
🧂Spices & Seasonings(4)
- green seasoning
- oregano
- rock salt or any good quality salt
- white pepper
📦Other(2)
- marching season
- scotch bonnet powder
👨🍳 Instructions
- 1
Wash and clean the chicken legs with lemon, lime, vinegar, or anything you prefer. Remove any excess fat.
- 2
Add green seasoning, chicken seasoning, oregano, rock salt, and hot pepper to the chicken. Douse in hot pepper and add water, then mix well. Let it sit in the brine for at least two hours.
- 3
For the coating, mix flour (self-raising or plain), baking powder, scotch bonnet powder, white pepper, oregano, salt, and marching season.
- 4
Coat the chicken by scrunching it in the flour mixture, pressing it in with your fist. Let it sit for at least a minute before frying.
- 5
Heat oil seasoned with scotch bonnet and fry the chicken one by one, avoiding overcrowding the pan. Cook for about 15 to 18 minutes.
💡 Pro Tips
- ✓Maintain oil temperature at 325-350°F throughout frying because temperatures below 300°F cause oil absorption while above 375°F burns coating before chicken cooks through.technique325-350°F
- ✓Double-dredge by letting coated chicken rest 5-10 minutes before a second flour coating to create maximum craggy texture as moisture activates flour proteins.timing5-10 minutes
- ✓Brine chicken in 6% salt solution (60g salt per liter water) for 2-4 hours to break down muscle proteins and increase moisture retention by up to 15%.ingredient6% salt solution
- ✓Add 1 tablespoon cornstarch per cup of flour to your coating mixture because cornstarch creates 30% crispier crust due to its ability to form glass-like structures when fried.ingredient1 tbsp per cup, 30% crispier
- ✓Use a heavy-bottomed pot with at least 3 inches of oil depth to maintain stable temperature and prevent chicken from touching bottom where hot spots cause uneven cooking.equipment3 inches depth minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Hot and Spicy Fried Chicken
Get ready to elevate your dinner game with this irresistibly crunchy fried chicken that packs a fiery punch! Featuring a blend of cayenne pepper and buttermilk for that perfect tender texture, this dish will have your taste buds dancing with delight. Dive into a plate of flavor and spice that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- hot pepper
- water
🥩Meat & Seafood(2)
- chicken legs
- chicken seasoning
🫙Pantry Staples(3)
- baking powder
- flouroptionalcan substitute plain flour with self-raising flour
- oil
🧂Spices & Seasonings(4)
- green seasoning
- oregano
- rock salt or any good quality salt
- white pepper
📦Other(2)
- marching season
- scotch bonnet powder
👨🍳 Instructions
- 1
Wash and clean the chicken legs with lemon, lime, vinegar, or anything you prefer. Remove any excess fat.
- 2
Add green seasoning, chicken seasoning, oregano, rock salt, and hot pepper to the chicken. Douse in hot pepper and add water, then mix well. Let it sit in the brine for at least two hours.
- 3
For the coating, mix flour (self-raising or plain), baking powder, scotch bonnet powder, white pepper, oregano, salt, and marching season.
- 4
Coat the chicken by scrunching it in the flour mixture, pressing it in with your fist. Let it sit for at least a minute before frying.
- 5
Heat oil seasoned with scotch bonnet and fry the chicken one by one, avoiding overcrowding the pan. Cook for about 15 to 18 minutes.
💡 Pro Tips
- ✓Maintain oil temperature at 325-350°F throughout frying because temperatures below 300°F cause oil absorption while above 375°F burns coating before chicken cooks through.technique325-350°F
- ✓Double-dredge by letting coated chicken rest 5-10 minutes before a second flour coating to create maximum craggy texture as moisture activates flour proteins.timing5-10 minutes
- ✓Brine chicken in 6% salt solution (60g salt per liter water) for 2-4 hours to break down muscle proteins and increase moisture retention by up to 15%.ingredient6% salt solution
- ✓Add 1 tablespoon cornstarch per cup of flour to your coating mixture because cornstarch creates 30% crispier crust due to its ability to form glass-like structures when fried.ingredient1 tbsp per cup, 30% crispier
- ✓Use a heavy-bottomed pot with at least 3 inches of oil depth to maintain stable temperature and prevent chicken from touching bottom where hot spots cause uneven cooking.equipment3 inches depth minimum