spicy fried chicken
Spicy Fried Chicken
By Chef Kendra
1 cut up chicken 8 to 10 pieces
4 cups buttermilk
2 cups flour
2 teaspoons baking powder
1 Tablespoon plus 1/4 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 1/4 teaspoon salt
1 1/4 teaspoons black pepper
1 teaspoon smoked or regular paprika
more salt for sprinkling to taste
In a large container add chicken. Pour over buttermilk and cover with plastic wrap. Place in refrigerator for 12-24 hours. Right before frying mix flour, baking powder, cayenne pepper, garlic powder, salt and black pepper in large bowl.
Add 1 1/2 to 2 inches of oil into nonstick pan. Bring heat up to 350 degrees Fahrenheit. While the oil is heating up grab chicken from fridge and set up frying station.
Dish with chicken, bowl with breading and a plate. Remove a piece of chicken from the buttermilk and shake off excess. Dip in flour mixture and place on plate.
Repeat with other pieces. Next repeat process, dip each piece of chicken back in buttermilk, breading and place on plate.
Set up a cooling rack over a plate.
Fry chicken in batches until done, flipping once during process. Remove to cooling rack and sprinkle with salt. Serve. Enjoy.