Spicy Fried Chicken

Spicy Fried Chicken

Ready in 45 minutes

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

"I made this chicken tonight and I really loved it. The chicken came out very crunchy on the outside and perfectly tender and moist on the inside. I love spicy and using lots of cayenne did make this chicken nice and spicy. Combining the cayenne with lots of Old Bay, rosemary, pepper and plenty of salt and seasoning both the chicken and the flour made chicken that was both spicy and full of flavor."

- VikkiRay

Top-ranked recipe named "Spicy Fried Chicken"

4.6 avg, 20 review(s) 100% would make again


Are you making this? 
1 whole broiler-fryer chicken; (3 to 4 pounds), cut into serving pieces
2 1/2 cups vegetable shortening; or oil
2 cups All-purpose flour
2 cups specialty flour
2 tablespoons cayenne pepper; divided
2 tablespoons Old Bay seasoning; divided
2 tablespoons dried rosemary; divided
2 tablespoons ground black pepper; divided
2 tablespoons salt; divided
2 whole Eggs
1 cup milk

Original recipe makes 5



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.


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.


Added on Award Medal
Verified by stevemur

photo by Dawson12345 Dawson12345

chicken is very crunchy on outside and juicy on inside, which is very always the key. seasoning is good but added some seasoning salt on each piece after coming out if frying pan, just a little boost. great for football sunday with some garluc cheese biscuits. photo by aprilqueen aprilqueen

photo by catgurrl catgurrl

Calories Per Serving: 1894 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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stepham 1 month ago
kellyjeanbean 2 months ago
Great one of the best
T-dog367 9 months ago
panther12 11 month ago
jarintasnim 1 year ago
I divided this recipe in half since I only had 2 thick chicken breasts which I quartered. I also used gluten free all-purpose flour. I didn't really expect much since gluten free flour is so unpredictable. I was pleasantly surprised though. It turned out crispy on the outside and juicy inside. It definitely had a good kick to it as well. I will be making this again!
Mrsswill 1 year ago
Only one word to describe this dish....yum!!!!
Djames215 1 year ago
i expexted too much from this recipe, i will jist have to make it again and use more ingredients
justinblake 2 years ago
Family really enjoyed this recipe. Very tasty. Would definitely make this again!
Trissa 2 years ago
A great recipe! I followed it with no substitutions and my chicken came out really flavorful with a nice crispy crunch on the outside and tender juicy meat on the inside.
chefhoward76 3 years ago
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