Best 7 Funky Fried Chicken Recipes

Tantalize your taste buds with Funky Fried Chicken, a culinary symphony that harmonizes the bold flavors of buttermilk, herbs, spices, and a secret blend of seasonings. This dish is not for the faint of heart, as it delivers an explosion of taste that will leave you craving more. Get ready to embark on a flavor adventure with this unique fried chicken recipe that promises to rock your taste buds.

The Funky Fried Chicken recipe is accompanied by three tantalizing dipping sauces that elevate the dish to new heights. The Funky Sauce, a harmony of mayonnaise, ketchup, mustard, and spices, adds a tangy kick to each bite. The Comeback Sauce, a Southern classic, combines mayonnaise, ketchup, and a touch of sweetness for a creamy and flavorful experience. Last but not least, the Alabama White Sauce, a delectable blend of mayonnaise, vinegar, and spices, brings a rich and creamy taste to the table.

Whether you prefer the classic buttermilk fried chicken or are looking for a more adventurous taste experience, the Funky Fried Chicken recipe has something for everyone. With its crispy, flavorful crust and tender, juicy meat, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you finger-licking good.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED CHICKEN

Fried Chicken image

Provided by Emeril Lagasse

Categories main-dish

Time 5h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 quart buttermilk
1/2 cup Emeril's Original Essence, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
4 cups all-purpose flour
2 tablespoons cayenne pepper
Peanut oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

FUNKY CHICKEN WITH SESAME NOODLES

Funky Chicken With Sesame Noodles image

This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

Provided by Mirj2338

Categories Chicken Breast

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic cloves, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteing

Steps:

First make the sesame noodles: Cook the spaghetti according to package directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.

FUNKY FRIED CHICKEN

Funky Fried Chicken image

Make and share this Funky Fried Chicken recipe from Food.com.

Provided by Kats Mom

Categories Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

canola oil, for frying
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons kosher salt, plus additional for seasoning
2 tablespoons fresh ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
2 (3 1/2 lb) whole chickens, cut into 10 pieces each and trimmed of fat
4 cups all-purpose flour

Steps:

In a large skillet, add canola oil over medium heat.
In a small bowl, mix together all spices.
Use 1/2 of mix to season chicken.
Let seasoned chicken sit at room temperature for 15 minutes.
In a large bowl, add flour and remaining seasoning mix.
Toss chicken with seasoned flour and add to hot oil, 1 piece at a time.
Cover pan with foil.
Remove foil after 8 to 10 minutes and flip chicken.
Cook until the chicken is golden brown.
Remove from fryer to a paper towel-lined sheet tray.
Season with salt, if desired, and serve.

Nutrition Facts : Calories 1070.4, Fat 55.4, SaturatedFat 15.7, Cholesterol 249.5, Sodium 2563.1, Carbohydrate 70, Fiber 3.9, Sugar 1.9, Protein 68.4

NEXT LEVEL FRIED CHICKEN

Next level fried chicken image

Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever

Provided by Barney Desmazery

Categories Dinner, Main course

Time 54m

Number Of Ingredients 14

Ingredients

8 skinless boneless chicken thighs
sunflower oil, for deep-frying
2 tbsp paprika
2 tsp garlic granules
1 tsp chilli powder
1 tsp black pepper
½ tsp dried oregano
1 chicken stock cube
500ml whole milk
2 tbsp cider or white wine vinegar
1 egg
100g self-raising flour
100g cornflour
¼ tsp turmeric

Steps:

To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.8 milligram of sodium

FRIED CHICKEN

Fried Chicken image

"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for frying

Steps:

In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,

Nutrition Facts :

CRISPY FRIED CHICKEN

Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

FUNKY CHICKEN

Funky Chicken image

I just threw this together right now--yes, right now. I have next-to-nothing right now, so I just made it up and was actually surprised by the result. I just heated up some frozen veggies, and made some plain white fluffy rice to eat with this. Voila! Dinner is ready! I am listing what I used, but if you prefer other cuts of chicken or want to adjust the seasonings to your taste, please feel free to do so.

Provided by Brisket in Roses

Categories Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken thighs
2 chicken drumsticks
1/4 cup honey
6 ounces pineapple juice
5 tablespoons soy sauce
1 tablespoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons black pepper
1 tablespoon dried rosemary leaves

Steps:

Preheat oven to 350°F.
In a baking dish, place all the ingredients together (place the chicken in the dish first.I truly believe doing this and adding everything right on top of it is what gave me such a nice crispy exterior).
This is the fun part, where you really get your hands dirty. Mix everything together, making sure the honey is well dissolved.
Place in the oven for 30-40 minutes, brushing the chicken with the honey mixture about every 10 minutes.
Cook until done and enjoy!

Nutrition Facts : Calories 558.7, Fat 21.7, SaturatedFat 6.1, Cholesterol 138.1, Sodium 2654.3, Carbohydrate 57.6, Fiber 4.3, Sugar 45.5, Protein 37.3

Tips:

Brining the chicken: Use a flavorful brine solution to tenderize and add moisture to the chicken. Consider using buttermilk, pickle juice, or a mixture of water, salt, and spices.
Seasoning the chicken: Don't be afraid to experiment with different seasonings and spices. A good starting point is a mixture of garlic powder, onion powder, paprika, salt, and pepper. You can also add your favorite herbs, such as thyme, rosemary, or oregano.
Coating the chicken: For a crispy coating, double-coat the chicken in flour, egg, and then breadcrumbs. You can also use crushed cornflakes, panko breadcrumbs, or crushed pretzels for a different texture.
Frying the chicken: Use a large pot or Dutch oven with at least 3 inches of oil. Heat the oil to 350°F (175°C) before adding the chicken. Fry the chicken in batches, turning occasionally, until golden brown and cooked through.
Serving the chicken: Serve the fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or French fries. You can also drizzle the chicken with honey, hot sauce, or barbecue sauce.

Conclusion:

Funky fried chicken is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can make restaurant-quality fried chicken at home. So next time you're looking for a fun and easy meal, give funky fried chicken a try!