Saturday, November 21, 2009

Spicy Fried Chicken

Growing up in the south, you have no choice but to love fried chicken. It's served everywhere, from school lunches, to church events, to block parties,-anywhere you can possibly imagine. While I still love basic buttermilk fried chicken, I wanted a version that had a little more pep and spice to it. After some careful searching, I came across a recipe from The Neely's, who have a show on food network that I just love. Here it goes:

Spicy Chicken Seasoning Ingredients:
  • 1 tablespoon seasoning salt
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons poultry seasoning
  • 1 teaspoon lemon-pepper
  • 12 whole chicken wings, cut in 1/2 at the joint (I used 1 pound chicken breast instead)

Spicy Chicken Batter:

  • 2 eggs
  • 2 tablespoons hot sauce
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 cups all-purpose flour
  • Vegetable oil, to fry
  • Dipping Sauce, recipe follows


In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.

In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.

Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce.

Now the Neely's recommend using a horseradish and sour cream based dipping sauce, but I decided to go with one of my personal favorites: lime-jalapeno mayonnaise. This stuff is so good that every time I make it I have to stop myself from practically eating it alone. Don't judge! It's really that amazing.
  • 1/2 cup mayonnaise
  • zest of 1 lime
  • juice from 1/2 a lime
  • 1/4 cup cilantro
  • 1 tbs chopped jalapeno (seeds included)
Directions: Combine all ingredients in food processor and blend until smooth.

The sauce adds a light tang and zest to the chicken, and really lightens the dish up. It also works well in as a dressing for chicken tacos, or even as a salsa. Happy eating!

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