Homemade Spicy Fried Chicken
Homemade Spicy Fried Chicken
Ingredients
For the Chicken and Marinade
- 1000 gr chicken, such as drumsticks and thighs
- 100 ml milk
For the Secret Ingredient Mix
- 1/2 tablespoon salt
- 2 tablespoons chicken powder
- 1/2 tablespoon MSG
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 2 tablespoons paprika powder
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Coating and Frying
- 500 gr all purpose flour
- 2 cups cold water, for dipping, as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a medium bowl, combine 1/2 tablespoon salt, 2 tablespoons chicken powder, 1/2 tablespoon MSG, 1/2 teaspoon black pepper, 1/4 teaspoon white pepper, 2 tablespoons paprika powder, 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Mix these spices thoroughly to create the 'secret ingredient mix'.
⏱️ 5 min
- 2
Place the 1000-1500 gr chicken pieces into a large bowl. Add 100 ml milk and 3 tablespoons of the prepared secret ingredient mix to the chicken. Mix everything thoroughly by hand, ensuring all chicken pieces are well coated.
⏱️ 5 min
- 3
Cover the bowl tightly with plastic wrap and refrigerate the chicken to marinate for 1-2 hours. This is crucial for flavor development.
⏱️ 60 min
- 4
In a separate large bowl, add 500 gr all purpose flour. Pour the remaining secret ingredient mix into the flour. Whisk the flour and spices together until they are well combined.
⏱️ 5 min
- 5
Take one marinated chicken piece from the bowl and coat it thoroughly in the seasoned flour. Gently press the flour onto the chicken to ensure it adheres well.
⏱️ 1 min
- 6
Dip the flour-coated chicken piece completely into a bowl of cold water.
⏱️ 1 min
- 7
Immediately transfer the wet chicken piece back into the seasoned flour. Coat it again, gently fluffing and tossing the chicken in the flour. Shake off any excess flour; this process helps create the signature crispy, craggy texture. Repeat this full coating process (flour -> water -> flour) for all remaining chicken pieces.
⏱️ 10 min
- 8
Heat about 4 cups of oil in a wok or deep pan over medium heat to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pan.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry them for about 6-8 minutes per side, or until they turn golden brown and are cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 10
Once fried, remove the chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 11
The homemade spicy fried chicken is now ready to be served. Enjoy hot!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spicy Fried Chicken
For the Chicken and Marinade
- 1000 gr chicken, such as drumsticks and thighs
- 100 ml milk
For the Secret Ingredient Mix
- 1/2 tablespoon salt
- 2 tablespoons chicken powder
- 1/2 tablespoon MSG
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 2 tablespoons paprika powder
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Coating and Frying
- 500 gr all purpose flour
- 2 cups cold water, for dipping, as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a medium bowl, combine 1/2 tablespoon salt, 2 tablespoons chicken powder, 1/2 tablespoon MSG, 1/2 teaspoon black pepper, 1/4 teaspoon white pepper, 2 tablespoons paprika powder, 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Mix these spices thoroughly to create the 'secret ingredient mix'.
⏱️ 5 min - 2
Place the 1000-1500 gr chicken pieces into a large bowl. Add 100 ml milk and 3 tablespoons of the prepared secret ingredient mix to the chicken. Mix everything thoroughly by hand, ensuring all chicken pieces are well coated.
⏱️ 5 min - 3
Cover the bowl tightly with plastic wrap and refrigerate the chicken to marinate for 1-2 hours. This is crucial for flavor development.
⏱️ 60 min - 4
In a separate large bowl, add 500 gr all purpose flour. Pour the remaining secret ingredient mix into the flour. Whisk the flour and spices together until they are well combined.
⏱️ 5 min - 5
Take one marinated chicken piece from the bowl and coat it thoroughly in the seasoned flour. Gently press the flour onto the chicken to ensure it adheres well.
⏱️ 1 min - 6
Dip the flour-coated chicken piece completely into a bowl of cold water.
⏱️ 1 min - 7
Immediately transfer the wet chicken piece back into the seasoned flour. Coat it again, gently fluffing and tossing the chicken in the flour. Shake off any excess flour; this process helps create the signature crispy, craggy texture. Repeat this full coating process (flour -> water -> flour) for all remaining chicken pieces.
⏱️ 10 min - 8
Heat about 4 cups of oil in a wok or deep pan over medium heat to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pan.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry them for about 6-8 minutes per side, or until they turn golden brown and are cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 10
Once fried, remove the chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 11
The homemade spicy fried chicken is now ready to be served. Enjoy hot!