Recipe by Maureen Hogan
"This one is finger-licking good! It's a keeper and a must try!"
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1 (3 pound)
whole chicken, cut into pieces
salt and ground black pepper to taste
hot pepper sauce
vegetable oil for deep frying
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.
I didn't like this recipe at all, but my husband did. I love spicy southern fried chicken, but this just didn't taste right to me.
This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me, but it crusted nicely and was very good.
This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings.
This recipe is a copy of the the Neely Family Spicy Fried Chicken recipe from FoodNetwork.com with one variation . . . vegetable oil versus the recommended peanut oil. I like it with peanut oil best.
So delicious! I omitted the hot pepper sauce and used 1/2 tsp of cayenne for the buttermilk mixture and 1 tsp of cayenne for the flour mixture because I didn't want it to be too spicy for my kids.
Excellent! It's a keeper. I'll be making this on a regular basis.
This was a good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Spicy Fried Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 211
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