SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO
Steps:
- For spicy mayo and slaw:
- Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- For fried chicken and assembly:
- Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
- Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
- Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
- Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN
I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.
Provided by Mrs Goodall
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
- Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
- Place racks on 2 large rimmed baking sheets.
- Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
- Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
- Arrange chicken, skin side up, on racks on baking sheets.
- Let stand 30 minutes.
- Preheat oven to 425°F Drizzle butter over chicken.
- Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 283.3, Fat 18.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 1341.1, Carbohydrate 23.3, Fiber 1.9, Sugar 4.9, Protein 7.5
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
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FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
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- Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
- Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.
- Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.
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