» » Extra Crispy Spicy Fried Chicken {Crazy Cooking Challenge}

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Extra Crispy Spicy Fried Chicken {Crazy Cooking Challenge}

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When I saw that the “recipe” for this month’s Crazy Cooking Challenge was fried chicken I may have let out a little squeal. I will full-heartedly admit that fried chicken is my favorite food.

God was in a very good mood when he gave whoever invented it the idea! I mean, it’s crunchy, juicy, greasy, salty…everything that is delicious and good in the world. 

As much as I love fried chicken, I very rarely eat it and never make it homemade. We very rarely fry food at home so it is usually just indulgence when we go out to eat.

But I was more than happy to give it an attempt at home for the sake of the Challenge. Oh the sacrifices we make.
I found a billion different blogger recipes I wanted to try but I decided on this Extra Crispy Spicy Fried Chicken because it was created based on Popeye’s Chicken and you just can’t go wrong with that. It’s my favorite of the two big fried chicken fast food chains. 

This chicken is everything the name promises. Unbelievably crispy with a kick of spice. Because it’s soaked in buttermilk it becomes incredibly juicy. 

Whenever I need a crispy, fried indulgence this is exactly what will pop into my head and cook up on my stove!

Ingredients
  • 2 lbs. bone-in chicken pieces
  • 1 qt. buttermilk
  • Kosher salt, pepper and garlic powder to taste
  • 3 large eggs
  • 1/3 cup water
  • 1 cup hot sauce I like Louisiana Hot Sauce
  • 4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 1 Tbsp. cayenne pepper
  • Peanut oil, for frying

Instructions
  1. Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
  2. Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
  3. Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper. 
  4. Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
  5. Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch. 

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