Southern Style Extra Hot Fried Chicken
August 30, 2017
"Provided in this recipe is a method to achieve crunchy succulent chicken of the super spicy type as made in the Peaches Hot House Restaurant, Brookly New York where they specialize in Southern-style comfort food. If you are not so interested or are not able to take on this level of spicy, where one needs a coolant nearby, like; beer, milk, bread, dairy based dip, please do decrease the level of cayenne and ghost-chile powder or forgo the ghost-chile powder all together - in place of the ghost chile powder, use smoked paprika which really heightens the flavor! It's all up to you!"
- FOR BRINE
- FOR THE VERY HOT SPICE
- FOR DREDGE
- Serving Size: 1 (608.6 g)
- Calories 869.1
- Total Fat - 14.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 1056.7 mg
- Sodium - 15677.2 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 10.5 g
- Sugars - 13.5 g
- Protein - 87.5 g
- Calcium - 173.7 mg
- Iron - 15.1 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.3 mg
Step by Step Method
To prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is.
Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
In a bowl, combine the ingredients for the very hot spice mixture.
In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture.
Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge.
Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer.
In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash.
Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side.
Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered.
Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
No special items needed.