Spicy Breaded Chicken
6 servings
70 minutes
Spicy breaded chicken is a true delight for lovers of spicy dishes. This recipe has roots in European culinary traditions, where the exquisite combination of spices and a crispy crust creates an unforgettable gastronomic experience. Tender pieces of chicken are first marinated to absorb flavor, then double-breaded and fried to a perfect golden crust. The final touch is a sprinkle of cayenne pepper, brown sugar, paprika, and garlic that gives the dish a deep spicy flavor with a hint of sweetness. This dish pairs wonderfully with refreshing sides and sauces that soften its heat. It's an ideal option for a cozy dinner or party with friends when you want to impress and delight guests with a rich, spicy, and crunchy treat.
1
We prepare a dry marinade for chicken. In a bowl, mix chicken pieces with salt and pepper, cover, and refrigerate overnight or for up to 24 hours.
- Chicken: 1300 g
- Salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
2
Prepare a liquid marinade. In a bowl, whisk together milk, eggs, and hot sauce. In a separate bowl, mix flour and salt.
- Whole milk: 1 glass
- Chicken egg: 2 pieces
- Thai hot sauce (sriracha): 1 tablespoon
- Wheat flour: 2 glasss
- Sea salt: 3 teaspoons
3
For coating the chicken, dip the chicken in flour, then in milk, and then back in flour, shaking off the excess each time.
- Chicken: 1300 g
- Wheat flour: 2 glasss
4
We fry the chicken. Fill a six or eight-liter pot halfway with vegetable oil and heat it to 150°C. In batches, lower the chicken into the fryer and fry until crispy, 15 to 17 minutes for breasts and 18 to 20 minutes for legs. Remove the chicken and let excess oil drain.
- Vegetable oil: 0.8 glass
5
For the spicy marinade: carefully place melted fat, cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder in a bowl. Coat the hot fried chicken with the mixture and serve immediately.
- Cayenne pepper: 3 tablespoons
- Brown sugar: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Salt: 1 tablespoon
- Sea salt: 3 teaspoons
