Spicy Fried Chicken
The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. You can experiment to create your own favorite spice blend.
- Combine the flour and all spices and set aside.
- Combine the egg and milk in a separate dish and set aside.
- In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
- While the shortening is heating, rinse the chicken pieces and drain.
- Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
- Place pieces in a single layer on a piece of waxed paper until all are coated.
- When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet.
- Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- Reduce heat to medium, and cover the pan.
- Cook for 25 minutes, and remove the cover.
- Cook, uncovered, for 5 minutes.
- Remove chicken pieces, and drain on paper towels.
- Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.
Note: For a related article, see Perfect Fried Chicken.
Prep time: 15 Min; Cooking time: 45 Min; Total time: 1 Hr
Recipe editor Patricia Mitchell