Are you a fan of tasty and spicy fried chicken during a picnic in the park with friends and family? Then I suggest you check out this recipe for Spicy Southern Fried Chicken.
Nothing is better than some great fried chicken. I don’t care what anyone says; Southern fried chicken is what dreams are made of. Gosh, the crispy skin and juicy insides of a great fried chicken dipped in creamy buttermilk ranch dressing are so delicious! I can’t resist it. I admit I have a bit of a southern flair to me, so Southern-style cooking is all that gets me excited to cook, but this Spicy Southern Fried Chicken recipe will make all your taste buds go crazy.
If you’ve never had it, then get ready to make the best damn fried chicken. There is a unique combination of seasonings that makes this chicken so good. The spices aren’t spicy hot but have an impressive kick that waters your mouth for more. Your whole family is going to love it, even the pickiest of eaters.
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This recipe is quite simple to follow and provides you with a crispy outer coating with tender, juicy meat underneath. If you don’t have a deep fryer, don’t worry, you can also fry it in a wok on the stovetop. Learn how to make it now!
Spicy Southern Fried Chicken
Ingredients
- 1-2 pound chicken cut into pieces
- 3 large eggs
- 1 cup hot sauce
- ⅓ cup water
- 2 cups self-rising flour
- 1 ½ tsp. salt
- ½ tsp. garlic powder
- 1 tsp. ground black pepper
- Oil vegetable or peanut
Instructions
- Wash and pat dry the chicken. Place it on a big plate, chopping board, or pan.
- In a bowl, whisk together eggs and water. Toss with hot sauce. Mix the flour, pepper, garlic powder, and salt together in another bowl.
- Now, dip the chicken first in the egg blend, then in the flour blend, coating well.
- Preheat the oven to 200 degrees Fahrenheit or less. Set a cooling rack on a baking tray and set it aside. If you’re frying in batches, this will be used to transfer the fried chicken to the oven to stay warm.
- In a deep Wok or deep fryer, heat the oil around 350 degrees F. Fill the saucepan no more than halfway with oil. If using a Wok, use a candy thermometer to check the temperature.
- Fry the chicken in the oil for about 12-15 mins (if using thighs, wings, and legs) and for 8–10 mins (if using breasts). Make sure there’s enough room for each piece of chicken; you might need to fry in batches. Once nicely browned and crispy, transfer the chicken pieces to a baking tray using a tong or slotted spoon and place them in the oven to retain the chicken warm.
- Serve it with your favorite dips or sauces, and enjoy!
Notes
- Instead of self-rising flour, you can also use all-purpose flour.
- If you’re using all-purpose flour, make sure you add 2 tablespoons of baking powder first.
- I recommend using frank’s red hot sauce. However, you can also use your favorite.
