Spiced Crispy Fried Chicken

Today, we’re preparing a recipe that’s one of the ultimate crowd-pleasers – Spiced Crispy Fried Chicken.

However, we’re putting a couple of key twists on the perennial favorite. For starters, we’ll be enhancing the crust with corn starch, which not only adds crispiness, but also helps to bind the crust to the chicken. We’ll also be adding some heat to both the crust and the brine to give the chicken a little bit of a kick.

So whether you’re looking for something you can serve at your next backyard get together or comfort food for a night in, today’s Spiced Crispy Fried Chicken has got you covered.

Spiced Crispy Fried ChickenPhoto byLiving the Gourmet

Ingredients

For the chicken:

• 2 whole chickens, quartered
• 2 cups AP flour
• 1 cup cornstarch
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sweet paprika
• Salt and Pepper to taste
• Oil for frying, (I used vegetable oil)

For the Buttermilk Brine:

• 2 cups buttermilk or homemade sour milk (recipe for sour milk included in notes - see bottom of recipe card)
• 2 tablespoons favorite hot sauce
• Salt and Pepper to taste

For the Asian-Style Dipping Sauce:

• 3/4 cup ketchup
• 2 tablespoons fresh chili paste
• 1 tsp. mustard powder
• 1 tsp. ground ginger or 1 inch piece of fresh grated ginger
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar

Instructions

1. In a large bowl, whisk together the ingredients for buttermilk brine. Add the chicken parts to the brine and let sit for 3 hours or up to overnight.
2. In a large cast iron skillet, fill about 3/4-inch of the way with oil. Set over medium-high heat until the temperature reaches about 350 degrees F.
3. In the meantime, in a large bowl, whisk together flour, cornstarch, garlic powder, cayenne pepper, paprika, salt, and pepper.
4. Dredge the chicken pieces in the flour mixture. Once the oil has reached 350 degrees F, place about 4 pieces of chicken into the oil, starting with the smaller parts first (legs, wings, and thighs). Do NOT overcrowd the pan.
5. Fry for about 10-12 minutes on each side or until the sides turn a deep golden. Turn over, fry the other side until the internal temperature of the chicken reaches 165 degrees F.
6. Carefully transfer the chicken pieces from the fry pan onto a wired rack set over a baking sheet lined with paper towels.
7. In a small bowl, whisk ingredients for dipping sauce. Taste for seasonings and serve alongside the fried chicken with fresh lime wedges.

**If you enjoyed today's recipe, visit Living the Gourmet for more finger-licking-good recipes!