Spicy Crispy Fried Chicken

“Crispy spicy fried chicken recipe that’s full of cajun flavor and seasoned to perfection. A buttermilk brine ensures a juicy, tender piece of fried chicken every time!”

I swear my readers and I have some form of telepathy because every time I start really craving a recipe I get a flood of requests for it. It’s crazy… and kinda scary.

Well for the last two weeks I’ve been getting a lot of requests for a crispy spicy fried chicken recipe. I don’t fry chicken much but I’ve been in such a mood for some.

Oh how I’ve longed to sink my choppers into some juicy, crunchy  hot fried chicken. I thought about hitting up Popeyes or KFC to get a quick fix of their cajun spicy fried chicken but I couldn’t bring myself to do it, especially since I’ve been doing so good with  avoiding fast food this year.

I decided to just go ahead and put in the work myself! Nothing beats fresh, organic homemade fried chicken anyway! Thankfully my husband agreed to go to the grocery store at 9pm to pick up all the ingredients.

This spicy fried chicken recipe is pretty easy and straight forward. I’ve told you guys how I use to be terrified of frying chicken but I seriously think my former chicken-frying fearing self could have handled this recipe.

It’s  super crispy, crunchy,  juicy, with a nice spiciness. You can easily make it SUPER spicy by doubling the heat if you dare. I have little kids so I have to be easy on heat. My husband LOVES spicy foods. The kind that makes you pant a little while eating.

I usually divide up the batch and go crazy with the cajun spice, cayenne and hot sauce for his portion. I seriously don’t see how people eat stuff that spicy. I don’t like for my food to cause me pain.

The buttermilk brine is mandatory so don’t even think about skipping it or I’ll find out!! It makes for some CRAZY juicy and tender fried chicken.

Spicy Crispy Fried Chicken

CRISPY SPICY FRIED CHICKEN RECIPE THAT’S FULL OF CAJUN FLAVOR AND SEASONED TO PERFECTION. A BUTTERMILK BRINE ENSURES A JUICY, TENDER PIECE OF FRIED CHICKEN EVERY TIME!

Ingredients 

BRINE

• 1/2 gallon buttermilk
• 4 cloves garlic, crushed
• 1/2 white onion sliced
• 1/2 cup hot sauce, I used Franks
• 3 Tablespoons salt, optional, but adds great flavor
• 3 lbs fresh whole chicken, cut up

SEASONING BLEND

• 1 Tablespoon granulated sugar
• 1 Tablespoon salt, can add more if desired
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne, can more if desired
• 1 Tablespoon cajun seasoning
• 1 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 Tablespoon poultry seasoning
• 1 teaspoon celery salt
• 1 teaspoon smoked salt
• 1/2 tablespoon chili powder
• 3 cups self-rising flour

EGG MIXTURE

• 3 eggs
• 1/4 cup water
• 1/2 cup hot sauce, can use more if desired
• 1 teaspoon garlic powder
• Peanut oil or shortening, for frying
• Cajun seasoning, for sprinkling (if desired)

Instructions 

• In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
• Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
• Refrigerate for up to 3 hours.
• Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn’t)
• Combine the seasoning blend.
• Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
• Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
• Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR “SMOKE” GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
• Place the flour mixture into a large paper bag.
• Add chicken to the bag.
• Close the bag tightly and shake to coat the chicken.
• Remove the coated chicken from bag and shake off the excess flour. Set aside.
• In a large dish, combine eggs, water, hot sauce and garlic powder.
• Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
• Place chicken back into paper bag and shake to coat one last time.
• Remove chicken from bag and place on a plate. It’s time to fry!
• Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
• Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
• When done, place chicken on a plate lined with paper towels to drain.
• Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
• Serve hot and add hot sauce!

Notes

Cooking the Chicken:
Average Cooking Time for 325 degree:
White Meat- 16-20 minutes (I cooked mine for 13 minutes)
Dark Meat- 20-30 minutes (I cooked mine for 16 minutes)
As you can see my cooking time varies a lot from the standard cooking time. My chicken was small so you may need more or less.