How To Make Spicy Fried Chicken | Rachael Ray

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can save on leavening agents.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile, while hot sauce is often more affordable.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg can mimic some flavors, while mixed spices might be more cost-effective.

Start with 6 cups of water in a pot to melt the sugar and salt.

Add sugar, salt, a bay leaf, thyme, and whole peppercorn to the water.

Brine the chicken in this mixture.

Prepare a wire rack to drain the chicken after brining.

For the coating, mix 2.5 cups of all-purpose flour with a sprinkle of cornstarch.

Season the flour with kosher salt, white and black pepper, 2 tablespoons each of garlic and onion, 2 tablespoons of smoked paprika, 1 tablespoon of ground thyme or poultry seasoning, and 2 teaspoons of cayenne pepper.

Take roughly half of the chicken and coat it in the seasoned flour mixture.

Place the coated chicken back on the wire rack.

Heat oil for frying and gently drop the chicken into the hot oil, ensuring they go in at the same time.

Fry the chicken in batches, pulling out 4 or 5 pieces at a time to season with flaky sea salt or smoked salt while still hot.

Serve the fried chicken on a large cutting board or counter with parchment or brown paper bags.

Accompany the chicken with white bread, pickles, slaw, spicy radish, hot sauce, and honey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens