Spicy Crispy Chicken 75% Complete

Instructions 5 steps

1. <p><strong>Marinate the Chicken</strong></p><ul><li>In a large bowl, mix <strong>buttermilk</strong>, <strong>hot sauce</strong>, <strong>1 tbsp salt</strong>, and <strong>½ of each spice</strong>.</li><li>Add chicken and toss to coat.</li><li>Cover and refrigerate <strong>at least 1 hour (or overnight)</strong>.</li></ul><p><br></p>
2. <p><strong>Make the Coating</strong></p><ul><li>In another bowl, mix <strong>flour, cornstarch, baking powder</strong>, and the <strong>remaining spices</strong>.</li><li>Add a bit of <strong>water</strong> (½–1 cup) to create small clumps in the flour — this helps make a crispy texture.</li></ul><p><br></p>
3. <p><strong>Dredge</strong></p><ul><li>Remove chicken from marinade, let excess drip off.</li><li>Dredge in seasoned flour mixture until fully coated.</li><li>Rest on a rack 5–10 minutes (helps the coating stick).</li></ul><p><br></p>
4. <p><strong>Fry</strong></p><ul><li>Heat oil to <strong>350°F (175°C)</strong>.</li><li>Fry chicken in batches 6–8 minutes per side (until golden and internal temp reaches 165°F).</li><li>For extra crunch: <strong>double fry</strong> — once for 5–6 minutes, rest 5 minutes, then fry again 2–3 minutes.</li></ul><p><br></p>
5. <p><strong>Drain &amp; Serve</strong></p><ul><li>Place on rack or paper towel to drain.</li><li>Serve hot with spicy mayo, honey hot sauce, or BBQ glaze.</li></ul><p><br></p>