Spicy And Crispy Chicken Ls Recipe

Spicy Crispy Chicken

1. 1

   Prep and brine

   Pat chicken pieces dry with paper towels. Use a sharp knife to score the thickest part of the skin slightly (optional) so heat penetrates evenly.

2. 2

   Make marinade

   In a large bowl, whisk together buttermilk, hot sauce (2 tbs), garlic powder, onion powder, and 1 tsp salt. Taste briefly — it should be tangy and lightly spicy.

3. 3

   Marinate chicken

   Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours and ideally overnight (8–12 hours). Turn once halfway to ensure even coating.

4. 4

   Prepare dredge

   In a shallow wide bowl or rimmed baking sheet, combine the all-purpose flour (2 cups), cornstarch (1/2 cup), paprika (2 tsp), cayenne (1 tsp), black pepper (1 tsp), 1.5 tsp salt, and baking powder (1 tsp). Whisk thoroughly to distribute spices and aerate the flour.

5. 5

   Make wash

   In a separate bowl, beat the 2 eggs with 1/2 cup cold water until smooth. This egg wash helps the flour mixture stick and build extra layers of crispness.

6. 6

   Heat oil

   Pour about 1.5 cups of neutral oil into a large heavy skillet or Dutch oven to a depth of about 1" (2.5 cm). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a piece of bread — it should brown in about 60 seconds.

7. 7

   Dredge chicken (double-dip for crispiness)

   Working with 2–3 pieces at a time, remove chicken from the marinade, letting excess drip off. First dredge: coat thoroughly in the seasoned flour mixture, pressing flour into the skin and crevices. Dip into the egg wash, then immediately return to the flour mixture for a second coating, pressing to adhere. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

8. 8

   Fry in batches

   Carefully lower 2–3 pieces into the hot oil, skin-side down first. Maintain oil temperature between 325–350°F (160–175°C) — adjust burner as needed. Fry uncovered for 12–15 minutes for thighs/drumsticks (internal temp 165°F / 74°C), turning once halfway so both sides brown evenly. If pieces are large, cover with a splatter screen for part of frying to cook through without burning crust, then uncover to crisp. Do not overcrowd the pan; maintain oil temp between batches.

9. 9

   Drain and rest

   Remove chicken to a wire rack set over a sheet pan to drain excess oil. Rest for 5 minutes so juices redistribute and crust firms. If desired, while still hot, lightly sprinkle finishing spice mix (about 1 tsp: extra cayenne + smoked paprika) over the pieces for an extra kick.

10. 10

    Serve

    Serve hot with lemon wedges on the side. Squeeze lemon over chicken just before eating to cut the richness and brighten flavors.