Spicy Fried Chicken

5 Servings
100% would make this recipe for Spicy Fried Chicken again.

Perfect fried chicken. Extra-crispy and spicy, reminiscent of the South.

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Spicy Fried Chicken Ingredients

1 whole broiler-fryer (3 to 4 pounds) cut into serving pieces	2 tablespoons dried rosemary, divided
2 1/2 cups vegetable shortening or oil	2 tablespoons ground black pepper, divided
2 cups all-purpose flour	2 tablespoons salt, divided
2 cups specialty flour	2 whole eggs
2 tablespoons cayenne pepper, divided	1 cup milk
2 tablespoons Old Bay seasoning, divided

Instructions for Spicy Fried Chicken

Rinse chicken well, and pat pieces dry. Slowly heat the shortening or oil in a Dutch oven (preferable) or heavy cast-iron skillet over moderate heat while preparing the chicken.

Whisk together the flours, 1 tablespoon cayenne pepper, 1 tablespoon Old Bay seasoning, 1 tablespoon dried rosemary, and 1 tablespoon each salt and pepper to combine. Place seasoned flour in a brown paper bag. Whisk together the eggs and milk in a bowl and set aside. Season the chicken pieces with the remaining cayenne, Old Bay seasoning, rosemary, salt and pepper. Dip the chicken pieces in egg mixture, let excess drain off, then place pieces in bag of seasoned flour (about 4 at a time). Remove pieces from bag, dip in egg mixture once more, then return to seasoned flour. Shake to coat well. Place coated chicken on a wire rack for a few minutes to set coating.

Add about one-third of the chicken pieces to the hot (360-degree) oil and, after 1 minute, turn pieces over. Continue to cook, uncovered (8 to 10 minutes longer for white meat, 13 to 15 minutes longer for dark meat), turning pieces every 5 minutes or until well-browned and juices run clear.

Main Ingredient: ChickenCuisine: American-South

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Picnics Fourth of July Fry Spicy Main Dish Southern American-South Chicken Dinner

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This recipe appears on the following menus:

Southern Classics

by catgurrl

We liked this version of fried chicken. Very good.

kimmyqt
on Jan 22 2007 3:15PM

An unpeeled, quartered potato can be added to the oil to regulate the temperature of the oil and keep the oil clean, which is essential to good fried chicken. Add it before the chicken is added to the pot, and with each batch, remove the potato quarter and add a new one. [I posted this recipe.]