Spicy Fried Chicken - Increase cayenne pepper to 1 tablespoon and add 1/4 cup hot sauce (tested with Frank's® Hot Sauce) to batter. Bring the oil temperature back to 350☏ before repeating with remaining chicken. Remove from oil and place chicken on wire rack to drain. This will take about 20 to 25 minutes, depending on the size of the pieces. Cook until the chicken coating is a deep golden brown and the internal temperature reaches 160☏ for white meat or 175☏ for dark meat. Adjust the heat as needed to keep the oil between 300° to 325☏. Carefully place half the pieces in the hot oil. Remove the chicken from batter, allowing excess to drip back into the bowl. Place chicken in batter and turn to coat. Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess. Remove chicken pieces from the brine pat dry with paper towels. Place a wire rack on a rimmed baking sheet. Dredge each chicken piece through the flour, then. Prepare a plate with the flour, a bowl with the cornflakes and spices, and a bowl with the leftover buttermilk marinade.
Seal and turn to coat, then refrigerate the chicken for at least 2 hours. Heat oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350☏. Add the chicken to a bag with the buttermilk and hot sauce.
Dip each piece in beaten eggs and then in the flour mixture. In a separate bowl, stir flour, seasoned salt and pepper together. Shake off the excess before adding the chicken to the pan. Place chicken and salt in a bowl and add water to cover.
#Dredge chicken skin#
Press the flour into the skin to adhere a nice coating of it. Coat, let drip, then transfer back to the flour. Dredge the chicken lightly in the flour mixture, then shake off the excess and transfer to the egg mixture. (if the batter seems to be too thick, add some cold water, no more than 1 tablespoonat a time, until the batter becomes the consistency of pancake batter.) For the best texture in chicken stir-fries, toss your chunks of chicken with enough cornstarch to coat them lightly. Heat about 1/2 of oil a large cast-iron skillet over medium-high heat. Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork. Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine. In a medium shallow bowl, whisk the flour, cornstarch, and spices for breading. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. Whisk all brine ingredients in a large bowl until the sugar and salt dissolve.