Extra Crispy Spicy Fried Chicken

When I saw that the “recipe” for this month’s Crazy preparation Challenge was cooked chicken i could have unfettered a touch squeal. i will be able to full-heartedly admit that cooked chicken is my favorite food.

As much as i like cooked chicken, I terribly seldom eat it and ne'er create it do-it-yourself. I just about ne'er fry food reception therefore it's typically simply Associate in Nursing indulgence after we leave to eat.

Extra Crispy Spicy Fried Chicken

But i used to be over happy to allow it a trial reception for the sake of the Challenge. OH the sacrifices we tend to create.

I found a billion completely different blogger recipes I needed to do however i made a decision on this further tender Spicy cooked Chicken as a result of it had been created supported Popeye’s Chicken and you simply can’t fail therewith. It’s my favorite of all the massive cooked chicken nourishment chains.

INGREDIENTS:

• 2 lbs. bone-in chicken pieces
• 1 qt. buttermilk
• Kosher salt, pepper and garlic powder to taste
• 3 large eggs
• 1/3 cup water
• 1 cup hot sauce I like Louisiana Hot Sauce
• 4 cups all-purpose flour
• 1 tsp. kosher salt
• 2 tsp. pepper
• 2 tsp. paprika
• 1 Tbsp. cayenne pepper
• Peanut oil, for frying

INSTRUCTIONS:

1. Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
2. Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
3. Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper. 
4. Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
5. Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch. 

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