Name: Spiced Crispy Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 whole chickens, quartered; 2 cups AP flour; 1 cup cornstarch; 1 tablespoon garlic powder; 1/2 teaspoon cayenne pepper; 1 tablespoon sweet paprika; Salt and Pepper to taste; Oil for frying, (I used vegetable oil); 2 cups buttermilk or homemade sour milk (recipe for sour milk included in notes – see bottom of recipe card); 2 tablespoons favorite hot sauce; Salt and Pepper to taste; 3/4 cup ketchup; 2 tablespoons fresh chili paste; 1 tsp. mustard powder; 1 tsp. ground ginger or 1-inch piece of fresh grated ginger; 2 tablespoons teriyaki sauce; 1 tablespoon soy sauce; 1 tablespoon molasses; 1 tablespoon brown sugar; 2 teaspoons balsamic vinegar

Ingredients

Units Scale

For the chicken:

2 whole chickens, quartered
2 cups AP flour
1 cup cornstarch
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
Salt and Pepper to taste
Oil for frying, (I used vegetable oil)

For the Buttermilk Brine:

2 cups buttermilk or homemade sour milk (recipe for sour milk included in notes - see bottom of recipe card)
2 tablespoons favorite hot sauce
Salt and Pepper to taste

For the Asian-Style Dipping Sauce:

3/4 cup ketchup
2 tablespoons fresh chili paste
1 tsp. mustard powder
1 tsp. ground ginger or 1-inch piece of fresh grated ginger
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon molasses
1 tablespoon brown sugar
2 teaspoons balsamic vinegar

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Instructions

In a large bowl, whisk together the ingredients for buttermilk brine. Add the chicken parts to the brine and let sit for 3 hours or up to overnight.
In a large cast iron skillet, fill about 3/4-inch of the way with oil. Set over medium-high heat until the temperature reaches about 350 degrees F.
In the meantime, in a large bowl, whisk together flour, cornstarch, garlic powder, cayenne pepper, paprika, salt, and pepper.
Dredge the chicken pieces in the flour mixture. Once the oil has reached 350 degrees F, place about 4 pieces of chicken into the oil, starting with the smaller parts first (legs, wings, and thighs). Do NOT overcrowd the pan.
Fry for about 10-12 minutes on each side or until the sides turn a deep golden. Turn over, fry the other side until the internal temperature of the chicken reaches 165 degrees F.
Carefully transfer the chicken pieces from the fry pan onto a wired rack set over a baking sheet lined with paper towels.
In a small bowl, whisk ingredients for dipping sauce. Taste for seasonings and serve alongside the fried chicken with fresh lime wedges.

Notes

*Prep time does not include inactive prep time.

For homemade sour milk: Add 1 tablespoon vinegar to 1 cup milk and let stand for 10-15 minutes until curdled.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 6