Spicy Fried Chicken

Lynnda Cloutier


A spicy chicken dish from Texas Tables

pinch tips: How to Quarter a Chicken




1½ cups flour
1 tsp salt
1 tsp cayenne pepper
1 tsp black pepper
1 tsp garlic powder
2 cups hot pepper sauce
2 eggs
1 chicken, cut up
vegetable oil or peanut oil

Directions Step-By-Step

This recipe requires 55 minutes of refrigeration. Mix the flour, salt, cayenne pepper, black pepper and garlic powder in a sealable plastic bag and seal tightly. Shake to mix. Whisk the hot sauce and eggs in a bowl until mixed. Add the chicken and turn to coat. Marinate in refrigerator for 25 minutes. Turn the chicken and marinate for 10 minutes longer. The chicken may be marinated for up to 6 hours. The longer marinating time does not yield spicier chicken. Remove one piece of the chicken at a time, draining any excess marinade. Add the chicken to the seasoned flour and seal the bag tightly. Shake to coat. You may coat two pieces at a time. Arrange chicken on baking sheet. Repeat this process until all the chicken pieces are coated with seasoned flour. Chill for 30 minutes or longer. Coat the chicken pieces again in batches in seasoned flour. Pour enough oil into a deep skillet to fill no more than half full and heat to 350 over medium heat. Deep fry the chicken in the hot oil for 8 to 10 minutes for white meat and 13 to 14 minutes for dark meat or until cooked through and brown and crisp on all sides. Drain on baking sheet lined with paper towels. Serve at once. Serves 4

About this Recipe

Course/Dish: Chicken