Hot and Spicy Fried Chicken
Hot and Spicy Fried Chicken
Ingredients
For the Chicken
- 8 chicken legs, cut in half (drumstick and thigh separated)
- 1 lime, halved, or 1/4 cup lemon juice or white vinegar
For the Brine
- 1/4 cup green seasoning
- 2 tablespoons chicken seasoning
- 1 tablespoon dried oregano
- 1 tablespoon rock salt, or other good quality salt
- 1 tablespoon hot pepper, finely minced or hot pepper sauce, doused generously
- 1 cup water
For the Dry Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder, if not using self-rising flour
- 1 teaspoon Scotch bonnet powder, or more to taste
- 1/2 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon chicken seasoning
For Frying
- 4 cups vegetable oil, or enough to fill pot halfway
- 1 Scotch bonnet pepper, whole, for seasoning oil (optional)
Instructions
- 1
Prepare the chicken: Cut each chicken leg in half, separating the drumstick from the thigh. Place the chicken pieces in a large bowl. Squeeze the lime juice over the chicken, or add lemon juice/vinegar, and rub thoroughly. Rinse the chicken under cold water until clean. Remove any excess fat from the chicken pieces.
⏱️ 10 min
- 2
Make the brine: In the bowl with the cleaned chicken, add the green seasoning, chicken seasoning, dried oregano, rock salt, hot pepper, and water. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight, to brine.
⏱️ 5 min
- 3
Prepare the dry coating: In a separate shallow dish or large bowl, combine the all-purpose flour (and baking powder if using), Scotch bonnet powder, white pepper, dried oregano, salt, and chicken seasoning. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Coat the chicken: After the brining period, remove the chicken from the refrigerator. Take one piece of chicken at a time from the brine (do not shake off excess liquid) and place it into the dry flour mixture. Thoroughly coat the chicken, pressing and scrunching the flour onto the chicken to create a thick, even coating. Place the coated chicken on a plate or wire rack and let it sit for at least 10 minutes to allow the coating to adhere.
⏱️ 15 min
- 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's about halfway full. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If using, carefully add the whole Scotch bonnet pepper to the hot oil to infuse flavor.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully place 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry each batch for 15 to 18 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).
⏱️ 18 min•🌡️ 350
- 7
Drain and serve: Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken. Serve immediately and enjoy your hot and spicy fried chicken!
⏱️ 13 min
Kitchen Tools
Nutrition Facts (per serving)
Hot and Spicy Fried Chicken
For the Chicken
- 8 chicken legs, cut in half (drumstick and thigh separated)
- 1 lime, halved, or 1/4 cup lemon juice or white vinegar
For the Brine
- 1/4 cup green seasoning
- 2 tablespoons chicken seasoning
- 1 tablespoon dried oregano
- 1 tablespoon rock salt, or other good quality salt
- 1 tablespoon hot pepper, finely minced or hot pepper sauce, doused generously
- 1 cup water
For the Dry Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder, if not using self-rising flour
- 1 teaspoon Scotch bonnet powder, or more to taste
- 1/2 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon chicken seasoning
For Frying
- 4 cups vegetable oil, or enough to fill pot halfway
- 1 Scotch bonnet pepper, whole, for seasoning oil (optional)
Instructions
- 1
Prepare the chicken: Cut each chicken leg in half, separating the drumstick from the thigh. Place the chicken pieces in a large bowl. Squeeze the lime juice over the chicken, or add lemon juice/vinegar, and rub thoroughly. Rinse the chicken under cold water until clean. Remove any excess fat from the chicken pieces.
⏱️ 10 min - 2
Make the brine: In the bowl with the cleaned chicken, add the green seasoning, chicken seasoning, dried oregano, rock salt, hot pepper, and water. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight, to brine.
⏱️ 5 min - 3
Prepare the dry coating: In a separate shallow dish or large bowl, combine the all-purpose flour (and baking powder if using), Scotch bonnet powder, white pepper, dried oregano, salt, and chicken seasoning. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Coat the chicken: After the brining period, remove the chicken from the refrigerator. Take one piece of chicken at a time from the brine (do not shake off excess liquid) and place it into the dry flour mixture. Thoroughly coat the chicken, pressing and scrunching the flour onto the chicken to create a thick, even coating. Place the coated chicken on a plate or wire rack and let it sit for at least 10 minutes to allow the coating to adhere.
⏱️ 15 min - 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's about halfway full. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If using, carefully add the whole Scotch bonnet pepper to the hot oil to infuse flavor.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully place 2-3 pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry each batch for 15 to 18 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).
⏱️ 18 min•🌡️ 350 - 7
Drain and serve: Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken. Serve immediately and enjoy your hot and spicy fried chicken!
⏱️ 13 min