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July 1, 2012

Spicy Fried Chicken
Posted by Jim Macdonald at 03:17 AM * 26 comments

We had fried chicken tonight.

It was good.

Marinate chicken pieces in a zip-lock freezer bag with enough buttermilk to cover.

Some hours later:

Mix three eggs, a third of a cup of water, and a cup of hot sauce (e.g. Texas Pete or equivalent) in a large bowl.

In another freezer bag put four cups of flour, two teaspoons of ground black pepper, two teaspoons of cayenne pepper, and two teaspoons of paprika.

Lay out the buttermilk-soaked chicken pieces onto something non-porous. Dust ‘em with salt, black pepper, and garlic powder.

Drop the chicken into the bag of flour. Bounce up and down until fully covered.

Take the flour-covered chicken pieces and put ‘em in the bowl with egg-and-hot-sauce. When they’re all covered with eggy-hot goodness, put ‘em back into the bag of flour and bounce ‘em up and down until really covered.

Put into a nice deep fryer full of 350-degree oil for 18 minutes (golden brown).

Serve with potato salad and iced tea.

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Comments on Spicy Fried Chicken:
#1 ::: Deborah Green ::: (view all by) ::: July 01, 2012, 08:28 AM:

Guess what I want for breakfast...

#2 ::: Paul Duncanson ::: (view all by) ::: July 01, 2012, 09:55 AM:

hot sauce (e.g. Texas Pete or equivalent)

That brand doesn't seem to exist at this end of the world so it's hard to tell what would be equivalent. The only thing in my kitchen that I would call hot sauce is Tabasco and a cup seems like an awful lot of that.

#3 ::: Jim Macdonald ::: (view all by) ::: July 01, 2012, 11:02 AM:

Texas Pete is a pepper sauce very similar to Tabasco. How much you want is in proportion to how many eggs you use, and that is in proportion to how much chicken you're frying.

You may find something on the shelf called "wing sauce" (various brands) which will do the job.

#4 ::: Phyllis ::: (view all by) ::: July 01, 2012, 11:47 AM:

Buttermilk is a great brine for chicken. This sounds a bit like Nashville hot chicken, except there they use a lot more hot sauce. And like Deborah @ #1, now I want fried chicken.

#5 ::: SeanH ::: (view all by) ::: July 01, 2012, 01:03 PM:

Does this work just as well with any piece of chicken?

#6 ::: Marek ::: (view all by) ::: July 01, 2012, 01:04 PM:

As an American to a non-American, could you tell me if there are any substitutes for a deep fryer? Like a deep pan with oil?

#7 ::: P J Evans ::: (view all by) ::: July 01, 2012, 01:08 PM:

A deep pan with oil (and something to use as a cover, because the oil will splatter) would work fine. That's what a deep fryer is, really.

I have a deep skillet with a tall lid, called a 'chicken fryer'. But it isn't a 'deep fryer', being only about three inches (8cm?) deep.

#8 ::: John D. Berry ::: (view all by) ::: July 01, 2012, 01:16 PM:

Sounds tasty, though who has a pot full of hot oil sitting around at home?

By my count, you owe your readers four (4) apostrophes. Those ain’t apostrophes in front of them em’s!

#9 ::: Bruce Cohen (Speaker to Managers) ::: (view all by) ::: July 01, 2012, 02:37 PM:

John D. Berry @8:

You're right; and somewhere there's a Lisp program limping along without some backquotes.

#10 ::: Jim Macdonald ::: (view all by) ::: July 01, 2012, 02:43 PM:

Those are straight apostrophes in the post (and in this comment). What Moveable Type does with 'em is ... well.

#11 ::: Jim Macdonald ::: (view all by) ::: July 01, 2012, 02:46 PM:

Oh, yeah, and a big ol' cast-iron frying pan with about an inch (2.5 cm) of oil in it will work just fine for frying chicken. Complete workshop instructions here.

#12 ::: Jim Macdonald ::: (view all by) ::: July 01, 2012, 02:47 PM:

It works well with any piece of chicken from wings to split halves.

#13 ::: mjfgates ::: (view all by) ::: July 01, 2012, 03:13 PM:

Can you combine #11 and #12, or does that give you Bottom-Half-Fried Chicken?...

#14 ::: Jim Macdonald ::: (view all by) ::: July 01, 2012, 03:45 PM:

When you've got bigger pieces of chicken and shallower oil ... you and tongs become friends.

#15 ::: Carol Kimball ::: (view all by) ::: July 01, 2012, 04:30 PM:

If the thought of all that heat in the kitchen makes you even crazier (naming no HL names), and you've got an outdoor grill, do it there.

#16 ::: Caroline ::: (view all by) ::: July 01, 2012, 05:06 PM:

I concur with Jim @ 11 -- I always fry chicken in a deep cast iron skillet with 1+ inches of oil in it. I have a quick-read cooking thermometer to check the temperature. (It takes a lot longer to heat that much oil up to 350º F than I thought before I got the thermometer.)

Not that I have fried chicken recently. Though with this recipe, perhaps I will.

#17 ::: P J Evans ::: (view all by) ::: July 01, 2012, 06:41 PM:

Sriracha might work for this; it's better than Tabasco as a sauce.

#18 ::: MacAllister ::: (view all by) ::: July 02, 2012, 03:01 AM:

There's a brand called Frank's Red Hot that's my own favorite, but there are various brands of what's generically called Louisiana Hot Sauce that are both less hot and more flavorful than tabasco, too.

#19 ::: inge ::: (view all by) ::: July 02, 2012, 09:55 AM:

You can deep-fry in a pot or pan, don't even need that much oil (but if you use little, be aware that putting in the meat cools it significantly).

What I puzzle about: How large are your freezer bags? And how to you get stuff in and out without having the fine grain contents go everywhere? I cannot imagine the whole freezer bag sequence without imagining the kitchen to look in the end as if the cats got high on catnip and then got into the pantry.

#20 ::: Howard Bannister ::: (view all by) ::: July 02, 2012, 10:03 AM:


Frank's Red Hot is the basis for several recipes of mine. Tasty, tasty recipes. Now you've put them in mind, I think some of those might be appropriate for 4th grilling... maybe.

#21 ::: Debra Doyle ::: (view all by) ::: July 02, 2012, 10:14 AM:

Inge@19:How large are your freezer bags?

We're talking 1-gallon size here. A common or garden variety Zip-Loc (or generic equivalent) bag will work just fine; it doesn't actually need to be freezer strength.

#22 ::: David Harmon ::: (view all by) ::: July 02, 2012, 11:31 AM:

P J Evans #17: Sriracha is also much hotter than Tabasco and similar vinegar-heavy sauces.

#23 ::: Victoria ::: (view all by) ::: July 02, 2012, 03:26 PM:

Now I want to make my 3 pepper chicken bites.

equal parts srirachi and chipotles in adobo sauce, add cayenne pepper, oregano, cumin, coriander, ground bay leaf, garlic powder, onion powder and blend until smooth. cut chicken into one or two bite pieces and soak overnight or a minimum of 2 hours. (I don't have exact measurements yet. I just dump stuff in. )

dredge the chicken in flour mixed with salt and pepper. let sit until the flour absorbs the sauce.

bake in a 350 oven or fry in 1/2 inch of hot oil until done.

#24 ::: Rob Thornton ::: (view all by) ::: July 02, 2012, 05:38 PM:

I think that a good Texas Pete equivalent is the Chipotle variant of Tabasco. It's more about flavor and it isn't as dedicated to setting your taste buds on fire.

#25 ::: P J Evans ::: (view all by) ::: July 02, 2012, 11:32 PM:

It's common around here, but I generally don't need to add it to get enough heat in food.

#26 ::: Paul Duncanson ::: (view all by) ::: July 05, 2012, 05:27 AM:

Me @ 2: It seems my local supermarket is watching this thread when deciding on new product lines. Texas Pete's sauces - several varieties - are now only a short walk from my home. I was going to try this with sriracha (which is nearly as common as soy sauce in my part of Melbourne) but now I'll use Texas Pete's.

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