Description
A fried chicken recipe loaded with great spices, dunked in a wet batter then coated with spicy flour and fried. Juicy and crisp, what’s not to love?
Ingredients
- FOR THE WET BATTER:
- 4 cups Water
- 2 cups All-purpose Flour
- 3 teaspoons Garlic Powder
- 4 teaspoons Cayenne Powder
- 4 teaspoons Cracked Black Pepper
- 4 teaspoons Baking Powder
- 3 Tablespoons Kosher Salt
- FOR THE CHICKEN:
- 1 whole Fryer Chicken, Cut Into Various Pieces
- 6 cups Canola Oil
- Your Favorite Hot Sauce, To Taste, Optional
- 5 whole Crispy Waffles, Cooked According To Package Instructions, Optional
- ½ cups Pickle Slices, Optional
- FOR THE DRY COATING:
- 3 cups All-purpose Flour
- 3 Tablespoons Garlic Powder
- 3 Tablespoons Onion Powder
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Paprika
- 1 teaspoon Cracked Black Pepper
- 1 Tablespoon Kosher Salt
Preparation
Start by making the wet mixture. Into a large mixing bowl, add all of the wet ingredients, and mix to combine. Using some cooking latex gloves if you have them, add the chicken pieces into the wet mixture and massage to coat chicken with the wet mixture. Once all of the chicken pieces have been coated, put the bowl into the refrigerator and chill for about 20 minutes.
During this time, make the dry mixture. Into another large mixing bowl, add all of the dry ingredients, and stir to mix well.
Now, heat up a large cast iron skillet, enough to hold the chicken pieces, and add the canola oil. Heat on medium heat until the temperature reaches 350 F.
Remove the chicken from the refrigerator. Taking a piece at at time, add chicken into the dry mixture, tossing to coat. Then add the coated chicken onto a large rimmed baking sheet. Repeat with remaining chicken. Let the dry mixture set on the chicken on the baking sheet for about 10 minutes.
Once the oil is heated, carefully add a few pieces of the chicken into the heated oil. Tongs work well in this case. I like to add the breasts to the center, then thighs, wings, and drumsticks.
Keep an eye on the temperature, maintaining that 350 F. This is important.
After about 10 minutes or so, turn the chicken pieces with tongs, being careful not to splash the oil. Cook for about another 10 minutes, then check the temperature of the thickest part of the breast. You want the temperature to reach 165 F. Once the breast reaches this temperature, then you know you can pull the remaining chicken pieces out of the oil as well. Place chicken on a paper bag, or paper towel to let any excess oil drain prior to serving.
I cannot serve fried chicken without serving them with crispy waffles. My kids are now hooked, so that’s how I serve them. Lay a waffle on a plate then top with your favorite part of the chicken. I go breast. I drizzled a bunch of hot sauce on mine, along with some pickles. Who knew pickles, and waffles would pair so nicely with spicy fried chicken!?
