Extra Crispy Spicy Fried Chicken
Course: Main, SnacksCuisine: AmericanDifficulty: EasyCooking time
30
minutesIngredients
2 lbs. bone-in chicken pieces
1 qt. buttermilk
3 large eggs
1 cup hot sauce (Louisiana Hot Sauce)
1/3 cup water
4 cups all-purpose flour
1 tsp. kosher salt
2 tsp. pepper
2 tsp. paprika
1 Tbsp. cayenne pepper
Peanut oil, for frying
Kosher salt, pepper and garlic powder to taste
Directions
- Place chicken in a large bowl or ziptop bag. Pour in buttermilk and marinate for 2 hours or up to overnight in fridge.
- Remove chicken from buttermilk and pat dry with a paper towel. Lightly sprinkle with salt, pepper and garlic powder. Set aside.
- Place a rack over a rimmed baking sheet and set aside.
- Add eggs, water and hot sauce to a bowl and whisk to combine. Combine flour, salt, pepper, paprika and cayenne pepper in another bowl.
- Dip chicken in flour mixture then coat in egg mixture. Return to flour mixture and coat. Place chicken on the rack. Place coated chicken in refrigerator for 30 minutes.
- Heat peanut oil to 350 degrees F. Carefully drop chicken, in batches, and fry for about 15 to 18 minutes, or until golden brown and cooked through.
- Place chicken on a clean rack to help keep it crispy as you cook another batch.
- Serve!
