Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
20 Mins
Total Time:
1 Hr 20 Mins
Everyone loves fried chicken, but sometimes we want something a little different. It seems like everywhere you turn today someone is doing their own version of hot chicken. I felt it was my turn to take a stab at it! This recipe has the crispy, delicious fry that you love, but with a big kick!!
Note: If you don’t have a fryer you can use a pan to fry this chicken. Make sure you have enough oil for your specific fryer or to fill the pan just 1/3 full so you avoid splatter and burning yourself.
Ingredients
- Dredge
- Hot Oil Mixture
Instructions
- Cut chicken breasts vertically in half.
- Place in a bowl and cover in buttermilk. Cover and refrigerate for at least an hour.
- While chicken is soaking, place all the dredge ingredients in a shallow bowl and whisk together.
- In a small heat-resistant bowl, whisk the dry ingredients for the hot oil together and set aside for later.
- Turn on the fryer to 350 degrees.
- Remove the chicken from the fridge. One by one shake off the excess buttermilk and coat in dredge on both sides. Place on a wire rack and repeat for all chicken breasts.
- Once the oil has reached 350 degrees, gently place chicken in the fryer, careful not to overcrowd. Fry in batches until golden brown and the internal temperature is 165 degrees. Drain on paper towels.
- With a heat-resistant ladle, take a cup of the fryer oil and add it to the reserved dry mix. Stir until well combined and then brush it on all sides of the chicken. Serve while hot!
Notes
I fried the chicken in a fryer, but you can pan fry it on the stove just as easily.