Ad
Dave's Hot Chicken
Ad
document.write('
Ad
Timing :
- Preparation: Marinate the chicken in buttermilk for at least 1 hour, or preferably overnight.
- Frying: Once the oil reaches a temperature of 350°F (175°C), fry the chicken in batches.
- For bone-in, skin-on chicken pieces (such as thighs or drumsticks), fry them for about 12-15 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
Ad
- For boneless chicken pieces (such as chicken tenders or boneless thighs), the cooking time will be shorter, around 8-10 minutes, depending on the thickness of the meat.
- Draining: After frying, transfer the cooked chicken to a wire rack or paper towel-lined plate to drain any excess oil.
- Coating: While the chicken is still hot, brush or toss it with the spicy coating mixture until evenly coated.
- Serving: Serve the hot and crispy fried chicken immediately.
Ad
It's essential to monitor the temperature of the oil to ensure even cooking and to avoid burning the chicken. You can use a kitchen thermometer to check the oil temperature and the internal temperature of the chicken for doneness. Adjust the cooking time accordingly if needed.
Ad
Ingredients:
- 4-6 chicken breast fillets or thighs, boneless and skinless
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper (adjust to taste for desired spice level)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon celery salt
- Salt and black pepper to taste
- Vegetable oil for frying
White bread or sandwich buns Pickles(optional)
Ad
Instructions:
- Cut the chicken breast fillets or thighs into desired serving sizes.
Ad
- In a bowl, mix together the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, ground mustard, celery salt, salt, and black pepper. Add the chicken pieces to the buttermilk mixture, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In another bowl, combine the flour, additional paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, ground mustard, celery salt, salt, and black pepper.
Ad
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure they are evenly coated.
- Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for about 6-8 minutes, turning once halfway through, until the chicken is golden brown and cooked through.
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Ad
- Serve the hot chicken on white bread or sandwich buns, with pickles on the side if desired.
Variations:
Ad
- For extra crispy chicken, you can double coat the chicken by dipping it back into the buttermilk mixture and then into the seasoned flour mixture before frying.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper used in the recipe.
- Serve the hot chicken with coleslaw or potato salad for a classic Southern-inspired meal.
- Experiment with different dipping sauces such as ranch dressing, honey mustard, or hot sauce for added flavor.
- For a healthier option, you can bake the chicken instead of frying it. Preheat your oven to 400°F (200°C) and bake the coated chicken on a baking sheet lined with parchment paper for about 25-30 minutes, or until cooked through and crispy.
Ad
Feel free to customize the recipe to suit your taste preferences and dietary needs. Enjoy your homemade hot chicken!
Ad
