Best 20 Spicy Fried Chicken Recipes

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Indulge in the tantalizing flavors of Spicy Fried Chicken, a culinary delight that combines the perfect blend of heat, spices, and crispy texture. This delectable dish tantalizes taste buds with its fiery and aromatic coating, while the tender and juicy chicken inside melts in your mouth. Our collection of recipes offers a diverse range of options to satisfy every palate, from classic Southern-fried chicken to unique variations inspired by global cuisines. Whether you prefer a mild kick or an intense burst of heat, our recipes have got you covered. Explore the distinct flavors of Korean yangnyeom chicken, the aromatic charm of Indian fried chicken, or the smoky heat of peri-peri chicken. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 20 tried and tested recipes!

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

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

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

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

THAI SPICY BASIL CHICKEN FRIED RICE



Thai Spicy Basil Chicken Fried Rice image

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.

Provided by ErinInVegas

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 6

Number Of Ingredients 13

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced
½ cup cilantro sprigs

Steps:

  • Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
  • Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
  • Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO



Fried Chicken Sandwich with Slaw and Spicy Mayo image

Categories     Sandwich     Chicken     Fry     Deep-Fry     Cabbage     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Spicy mayo and slaw:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special Equipment
A deep-fry thermometer

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.

NEELY FAMILY SPICY FRIED CHICKEN



Neely Family Spicy Fried Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika

Steps:

  • Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
  • Preheat a deep-fryer to 350 degrees F.
  • Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
  • Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

SPICY FRIED CHICKEN SANDWICH



Spicy Fried Chicken Sandwich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 17

1/4 cup mayonnaise
1 tablespoon hot sauce
2 cups thinly sliced red cabbage
1/4 cup fresh parsley leaves
1 jalapeno, thinly sliced
2 tablespoons pickle juice
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon kosher salt
3/4 cup buttermilk
Two 6-ounce boneless, skinless chicken breasts, pounded to uniform thickness
2 sandwich rolls
1/4 cup bread-and-butter pickles
Honey, for drizzling

Steps:

  • In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
  • Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
  • In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
  • Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
  • Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.

FRIED SWEET-AND-SPICY CHICKEN WINGS



Fried Sweet-and-Spicy Chicken Wings image

Provided by Jet Tila

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups (720 milliliters) Thai sweet chile sauce
3/4 cup (120 milliliters) sriracha, or more if you prefer it spicier
12 whole chicken wings, cut in half at the joint, with tips discarded or saved for stock
2 cups (450 grams) tempura flour
2 1/2 quarts (2.8 liters) vegetable oil, for frying
2 cups (450 grams) cornstarch

Steps:

  • Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
  • Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
  • Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
  • Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
  • Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN



Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

  • In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
  • In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  • In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
  • Enjoy!

DEEP-FRIED SPICY CHICKEN WINGS



Deep-Fried Spicy Chicken Wings image

This area is known for its chicken wings, and these are the best I've ever tasted. They make great appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

16 to 18 chicken wings (about 4 pounds)
Oil for deep-fat frying
1/2 cup butter, melted
1/2 cup hot pepper sauce
2 tablespoons cider vinegar
Carrots and celery sticks
Blue cheese dressing

Steps:

  • Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

Nutrition Facts :

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE



Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce image

Provided by Sandra Lee

Time 40m

Yield 6 servings

Number Of Ingredients 8

1/2 cup ponzu (available in the Asian section of most markets)
1 teaspoon hot sauce
1/2 teaspoon stir-fry seasoning mix
1/2 pound ground chicken
1 scallion, chopped
1 tablespoon stir-fry seasoning mix
1 (12-ounce) package round wonton wrappers
2 tablespoons vegetable oil

Steps:

  • For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
  • For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
  • Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
  • When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder
1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions

Steps:

  • In a Dutch oven or deep-fryer heat oil to 375 degrees F.
  • In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
  • Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
  • Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
  • For the garlic mixture:
  • In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
  • Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

SPICY ASIAN FRIED CHICKEN WINGS



Spicy Asian Fried Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

3 pounds fresh chicken wings, tips removed and wings cut into drummette and middle "flat" with 2 bones
Kosher salt and freshly ground black pepper
1/2 cup dark miso paste
1/2 cup white miso paste
3 tablespoons mirin
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 1/2 tablespoons seasoned rice wine vinegar
1 tablespoon garlic powder
1 tablespoon light brown sugar
1 tablespoon sambal (chili-garlic paste)
2 tablespoons honey
Canola oil, for deep frying
1 cup cornstarch
1 cup all-purpose flour
2 tablespoons garlic powder
2 teaspoons kosher salt
1 tablespoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
  • For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
  • Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
  • Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
  • Toss the wings with the glaze and serve.

SPICY FRIED CHICKEN RECIPE BY TASTY



Spicy Fried Chicken Recipe by Tasty image

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

SPICY OVEN-FRIED CHICKEN



Spicy Oven-Fried Chicken image

My family loves this chicken recipe. The coating keeps the chicken nice and moist-with the taste enhanced by marinating, the result is delicious. -Stephanie Otten, Byron Center, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

2 cups buttermilk
2 tablespoons Dijon mustard
2 teaspoons salt
2 teaspoons hot pepper sauce
1-1/2 teaspoons garlic powder
8 bone-in chicken breast halves, skin removed (8 ounces each)
2 cups soft bread crumbs
1 cup cornmeal
2 tablespoons canola oil
1/2 teaspoon poultry seasoning
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

Steps:

  • Preheat oven to 400°. In a large bowl or dish, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate 1 hour or overnight., Drain chicken, discarding marinade. In a large bowl, combine remaining ingredients. Add chicken, 1 piece at a time, and coat with crumb mixture. Place on a parchment-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 296 calories, Fat 7g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 523mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

SWEET & SPICY OVEN-FRIED CHICKEN RECIPE BY TASTY



Sweet & Spicy Oven-Fried Chicken Recipe by Tasty image

Here's what you need: ground ginger, allspice, fresh thyme, fresh rosemary, salt, onion powder, pepper, cinnamon, nutmeg, garlic powder, paprika, cayenne, brown sugar, flour, eggs, panko bread crumbs, bone-in, skin-on chicken thighs, butter

Provided by Dhruv Vohra

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

½ tablespoon ground ginger
½ tablespoon allspice
½ tablespoon fresh thyme
½ tablespoon fresh rosemary
1 tablespoon salt
½ teaspoon onion powder
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon cayenne
1 ½ tablespoons brown sugar
1 cup flour
2 eggs, beaten
1 cup panko bread crumbs
2 lb bone-in, skin-on chicken thighs, and legs
¼ cup butter, melted

Steps:

  • Preheat oven to 350˚F (175˚C)
  • Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
  • Coat the chicken in flour, then egg, and finally seasoned Panko.
  • Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
  • Place each coated piece of chicken skin side down in the butter.
  • Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 36 grams, Sugar 2 grams

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE



Spicy Pan Fried Chicken Livers With Lemon Garlic Dipping Sauce image

This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.

Provided by graniteangel

Categories     Chicken Livers

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb chicken liver
2 cups buttermilk
1 teaspoon louisiana hot sauce
2 tablespoons Worcestershire sauce
1/2 cup cornflour
1/2 cup all-purpose flour
1 teaspoon fresh ground pepper
1 teaspoon Old Bay Seasoning
1 teaspoon creole seasoning
1/2 teaspoon cayenne pepper
1 cup peanut oil
1/4 cup mayonnaise
2/3 cup sour cream
2 tablespoons lemon juice
2 large garlic cloves, finely minced
1 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce

Steps:

  • Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
  • For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
  • In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
  • Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
  • Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
  • Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
  • If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
  • Once done, serve immediately with a generous spoon full of dipping sauce.

Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5

SPICY CHICKEN FRIED RICE WITH PEANUTS



Spicy Chicken Fried Rice With Peanuts image

From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.

Provided by CaliforniaJan

Categories     Brown Rice

Time 30m

Yield 1 3/4 cups, 5 serving(s)

Number Of Ingredients 14

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

Steps:

  • Combine first 4 ingredients in a small bowl; stir well with a whisk.
  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
  • *Note: cooking time does not include time to cook rice or chicken.

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE



Fried Chicken Sandwich With Spicy Mayonnaise image

"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.

Provided by Nigella Lawson

Categories     HarperCollins     Sandwich     Fry     Chicken     Spring     Fall     Summer     Winter     Dairy     Tree Nut Free     Lunch     Dinner

Yield 1

Number Of Ingredients 16

5 tablespoons kefir, buttermilk or plain yogurt
½ teaspoon hot smoked paprika, plus ¼ teaspoon for flour, below
1 teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon maple syrup
1 fat clove of garlic
1 small skinless, boneless chicken thigh
4-5 tablespoons all-purpose flour
Sunflower oil for frying, approx. 6 cups for a 9-inch saucepan, more for a wok
For assembling
¼ cup garlic mayonnaise
1 teaspoon Chili Crisp oil or other chili sauce
¼ teaspoon honey
1 burger bun or 2 slices of white bread
A few leaves of iceberg lettuce, shredded
Kimchi or pickles of your choice

Steps:

  • Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
  • Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
  • Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
  • Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
  • Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
  • Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.

THAI SPICY BASIL CHICKEN FRIED RICE



Thai Spicy Basil Chicken Fried Rice image

I had this at a recent potluck and it was wonderful! Make sure you use Thai Basil as it has a very different taste from Italian Basil. This recipe is fast and fairly easy to make, but requires constant stirring."

Provided by trick

Categories     Asian

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 14

3 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon white sugar
1/2 cup peanut oil (for frying)
4 cups cooked jasmine rice, chilled
6 garlic cloves, crushed
2 serrano peppers, crushed
1 lb chicken breast, boneless, skinless, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups Thai basil
1 cucumber, sliced (optional)
1/2 cup fresh cilantro stem (optional)

Steps:

  • Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
  • Heat the oil in a wok over medium-high heat until the oil begins to smoke.
  • Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
  • Stir for a minute or two to heat.
  • Add the garlic and Serrano peppers, stirring quickly.
  • Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
  • Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
  • Remove from heat and mix in the basil leaves.
  • Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 436.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 48.4, Sodium 1108.5, Carbohydrate 31.1, Fiber 2.3, Sugar 2.8, Protein 20.2

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE



Spicy Stir Fried Chicken in Hoisin Sauce image

A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)

Provided by larry 2

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 lbs chicken breasts, defatted
1/2 cup soy sauce
3 tablespoons dry sherry
3 tablespoons cornstarch
1/4 cup vegetable oil
1/4 cup scallion, green and white parts, sliced diagonally
2 (16 ounce) bags stir fry vegetables
1 lb whole mushroom
1/4 cup fresh ginger, peeled and minced
1/2 cup garlic, minced
4 whole green bell peppers, seeded and julienned
1/2 cup hoisin sauce
1/2 cup dry sherry
2 teaspoons fresh ground black pepper
2 1/2 tablespoons sesame oil

Steps:

  • In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
  • In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
  • Add the scallions and ginger, and stir-fry for about 30 seconds.
  • Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
  • Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
  • Add the hoisin sauce, sherry, salt and black pepper, and combine.
  • Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
  • Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .

Nutrition Facts : Calories 453.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 64, Sodium 1339, Carbohydrate 22.1, Fiber 2.7, Sugar 8.1, Protein 26.2

SPICY FRIED CHICKEN STRIPS



Spicy Fried Chicken Strips image

Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"

Provided by heatherdickason

Time 30m

Yield 2

Number Of Ingredients 8

¼ cup milk
1 large egg
½ cup all-purpose flour
¼ cup dry bread crumbs
1 tablespoon Creole seasoning
1 pinch ground black pepper
2 (5 ounce) skinless, boneless chicken breasts, sliced into strips
½ cup oil for frying, or as needed

Steps:

  • Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
  • Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g

Tips:

  • Use a well-seasoned cast iron skillet. This will help the chicken get a crispy crust and prevent it from sticking.
  • Make sure the chicken is dry before frying. This will help it crisp up and prevent it from splattering.
  • Fry the chicken in small batches. This will help prevent the chicken from steaming and ensure that it cooks evenly.
  • Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Let the chicken rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Spicy fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your spicy fried chicken turns out crispy, juicy, and flavorful. So what are you waiting for? Give this recipe a try today!

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