Spicy Extra Crispy Southern Fried Chicken & Fireball Cinnamon Whiskey

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All Photos © Christine Elise McCarthy 2013

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Ok, well, I haven’t eaten chicken since the late eighties & I have never made fried chicken.  I did make a cauliflower version – my Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese.  I loved it!

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But my chicken-loving boyfriend, Miles, was in town this week & I had promised him for months that I would make him fried chicken on this trip.  So – we went to the amazing Super King and bought 2.5 pounds of chicken for under $4.  I got two breasts & two drumsticks.  After breading & frying, one of those breasts weighed in at 14 ounces!  That is nearly a pound of fried chicken in just one piece.  The drumsticks weighed about 8 ounces after breading & frying.  That amount of chicken could feed 4-6 people.  Crazy.

Anyway, I was somewhat intimidated to make this dish, primarily because Miles is a very picky eater & because I couldn’t try it myself to test its worthiness but – a promise is a promise – so I did it.  And I think it was a huge success!  It came out golden on the outside, moist on the inside & was very crispy.  I was dying to eat it myself but I had my fried cauliflower & Delta dipping sauce with which to console myself and console myself I did.

I included a bottle of Miles’ new favorite sipping whiskey in some photos because the bottle is pretty & because it really was what Miles washed his chicken down with.  That & a Bud Light.

Miles’ contribution to the meal can be seen in the frame with the whiskey – little bowls of the spiciest, pan-fried red potatoes.  They were little bowls because both of us kept sneaking bits out of the pan every time we went near it & pretty much devoured the lot before the chicken was ready to serve.

The Delta dipping sauce is really a spicy Thousand Island dressing but it is delicious & I strongly suggest you try it – even on a salad.  That way – you can maximize the fat intake of a single meal.  🙂  Fuck it.

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Spicy Extra Crispy Southern Fried Chicken

3 lbs chicken

4 eggs

1/3 cup water

1 cup Frank’s Hot Sauce (or other hot sauce)

4 cups flour

2 tsp cayenne pepper

2 tsp each of S&P

2 tsp chipotle chili powder (or smoked or regular paprika)

2 tsp garlic powder

Lots of vegetable oil for frying

1 gallon zip lock baggy (not necessary but it makes life easier)

1 quart buttermilk

1 tsp each – salt, pepper & garlic powder

DIRECTIONS

Put the chicken pieces in a container & cover with buttermilk.  Marinate them like that in the fridge for a few hours.

Blend the eggs, hot sauce & water in a deep bowl.

Blend the flour, cayenne, S&P, chili powder & 2 tsp garlic powder in a Ziplock bag or a deep bowl.

When ready to cook the chicken, remove it from the buttermilk & sprinkle with S&P and garlic powder.

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Heat a lot of oil (I used enough that I could completely submerge a breast & drumstick – and cooked the chicken in two shifts) over medium heat.  MEDIUM HEAT.  If you have a kitchen thermometer – the oil should be 350 degrees.  I do not have one.  If you do not have one either – simply put the end of a wooden spoon or chopstick in the oil to test it.  When it reaches 350, little bubbles will creep up the wood.

Put the chicken in the flour mixture & completely coat it.  Then, dunk it in the egg mixture & coat it again & then back into the flour mix.  The crust should be fairy thick.  Then fry those bitches up!

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My pieces took 20-25 minutes to cook but that was because they were Flintstone-style gigantic hunks of chicken.  Normal pieces should cook in 14-18 minutes.  If the chicken seems to be browning faster than the inside is cooking – lower the heat.  Drain on paper towels.

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For the Delta dipping sauce

1/4 cup mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

DIRECTIONS

Blend together & chill.

9-10-13 (6)

5 thoughts on “Spicy Extra Crispy Southern Fried Chicken & Fireball Cinnamon Whiskey

  1. Pingback: Easy Spicy Southern Chicken Spaghetti | Delightful-Delicious-Delovely

  2. Pingback: This Spicy Fireball Fried Chicken Will Put KFC Out Of Business | Whiskey Riff

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