Today’s spicy crispy fried chicken is the most addictive fried chicken I have ever made. What’s more – it’s the easiest one too!
After such a long gap, I had to come back with a super-hot recipe! And I could not find any better fit than this easy and spicy crispy fried chicken which is not only high in flavor but also super easy to make! Trust me you are gonna love me for this!
I guess fried chicken is every chicken-lovers’ weakness and if I am not wrong, you too are one of us chicken lovers and that addiction is the sole reason that you ended up here at my fried chicken recipe and are still hooked to it! Well, thank you for that and I assure you that you won’t regret your time here.
If you cook on your own then I bet you will be heading to your kitchen as soon as you are done looking into this super-easy recipe and make yourself some smoking hot fried chicken.
The ingredients used in this fried chicken recipe are pantry staples; so nothing could stop you from enjoying your fair share of this mouth-watering crispy chicken.
If cooking is not your forte, I would still suggest to give this a try knowing that this is one of those easy-to-follow recipes.
If you are a regular visitor to my blog, you must have wondered, even if for a tiny second, on my absence. Well, life has taken a sharp turn in last few months and have landed us on a new phase. We have moved in to our new apartment and are still settling in.
Moving out from a 4-year-long settled set-up is quite a challenge in itself; in addition to that was setting up the workspace in the new place and nothing was coming up as satisfying as the previous benchmark. We are still figuring it out and am sure we will find out our perfect set-up pretty soon.
But I didn’t want to hold on to the fabulous recipes such as this fried chicken for any longer. You guys deserve to get this super delicious recipe of fried chicken, make it at home, thank me and wish me luck so that we can be back to our regular blogging track as soon as possible.
Today’s crispy fried chicken is very flavorful thanks to the long brining time in seasoned buttermilk, so do not skip this step. Also, the honey-lemon dip is a must to serve with this chicken fry.
Drizzle this dip on top of your fried chicken and take your first bite – I bet this would be the most flavorful bite you have had since ages!
- Buttermilk – 2 cups
- Salt – 1 tsp
- Black pepper – 1 tsp
- Paprika – 2 tsp
- Chicken thigh – 6 (skinless or with-skin but preferably bone-in)
- All-purpose flour – 2 cups
- Salt – 2 tsp
- Freshly crushed black pepper – 1 tsp
- Paprika – 2 tsp
- Garlic powder – 2 tbsp
- Canola/vegetable oil for deep frying
- Lemon juice – ¼ cup
- Honey – 2 tbsp
- Red pepper flakes – 1 tsp
- Wash and pat dry the chicken. Try to make the chicken as dry as possible as that will ensure you get a super crispy chicken at the end. Set the chicken aside and prepare the brining liquid or marinade.
- In a large bowl, add buttermilk, salt, pepper and paprika. Stir them well so that all spices are evenly mixed.
- Drop in the chicken pieces and make sure each piece is well immersed in the liquid. Let the chicken marinade in it for 4 hours or upto overnight. Refrigerate the chicken if marinating them for overnight.
- Before you are ready to fry, prepare the dry coating for chicken. In a large bowl or shallow dish, take the all-purpose flour. Then add salt, black pepper, paprika and garlic powder. Mix them using a wire whisk for an even mixing.
- Heat a large deep-frying pan with enough canola or vegetable oil for deep frying the chicken.
- Pick up one chicken piece at a time from the brining liquid and place them on flour mixture. Coat each side of the chicken thoroughly with the seasoned flour making sure every nook and cranny is covered. Flip the chicken over for few times to get an even and thorough coating all over the chicken.
- Now carefully drop the chicken into the hot oil and fry them on medium-low heat for 10 minutes on one side. Then flip it over and fry it for another 7 to 8 minutes or until golden brown on the outside. Do not over-crowd the pan while frying; it’s recommended to fry the chicken in batches to ensure even cooking.
- If you want to double-sure for the chicken to be thoroughly cooked, check the internal temperature of the chicken in an instant-read thermometer and it should register at least 160 F.
- Take out the fried chicken and place them on a wire/cooling rack for the excess oil to drip off. You can sprinkle some more paprika on the chicken at this point for an extra kick.
- While the chicken is frying, prepare the dip but thoroughly mixing lemon juice, honey and red pepper flakes in a small bowl.
- Serve the hot & crispy fried chicken with the honey-lemon dip and some fresh salad on the side. Enjoy!