Here’s a full breakdown for Kickin’ Fried Chicken with a spicy twist and detailed FAQs:

🍗🔥 Kickin’ Fried Chicken

Ingredients:

• 2 lbs chicken (drumsticks, thighs, or wings)
• 2 cups buttermilk (or milk + 1 tbsp lemon juice)
• 2 tbsp hot sauce (like Frank’s or Tabasco)
• 2 cups all-purpose flour
• ½ cup cornstarch (extra crispiness)
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili powder (optional for extra kick)
• Oil for frying (peanut or vegetable)

Instructions:

1. Marinate Chicken
   • In a large bowl, mix buttermilk + hot sauce.
   • Add chicken, coat well, cover, and refrigerate at least 4 hours (overnight best).
2. Prepare Coating
   • Mix flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, pepper, and chili powder in a bowl.
3. Dredge & Rest
   • Remove chicken from marinade (don’t wipe off completely).
   • Dredge in seasoned flour mix until coated.
   • Place on a wire rack for 15 minutes (helps coating stick).
4. Fry
   • Heat oil to 350°F (175°C).
   • Fry chicken in batches 12–15 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
5. Drain & Serve
   • Drain on paper towels or a rack.
   • Serve hot with dipping sauces, coleslaw, or biscuits.

❓ FAQs

Q1: How do I make it extra crispy?

👉 Double-dip: After dredging once, dip back into buttermilk then flour again before frying. Cornstarch in the flour also helps.

Q2: Can I bake instead of fry?

👉 Yes. Place coated chicken on a greased rack, spray lightly with oil, and bake at 400°F (200°C) for 40–50 minutes, flipping halfway.

Q3: What oil is best for frying?

👉 Peanut oil gives the best crispness, but vegetable or canola oil works well. Avoid olive oil (low smoke point).

Q4: How spicy is it?

👉 Medium-spicy. For mild, reduce cayenne to ½ tsp. For fiery hot, add extra cayenne or a pinch of ghost pepper powder.

Q5: Can I make it gluten-free?

👉 Yes, use rice flour or a gluten-free flour blend instead of all-purpose flour. Cornstarch remains the same.

Q6: How do I keep fried chicken crispy after cooking?

👉 Place cooked chicken on a wire rack in a 250°F (120°C) oven until ready to serve—don’t cover with foil (traps steam).

Q7: Can I use boneless chicken?

👉 Absolutely! Boneless thighs or tenders work great. Reduce frying time to 6–8 minutes.

Q8: What’s a good dipping sauce?

👉 Spicy ranch, honey sriracha, or chipotle mayo pair perfectly.

Would you like me to also give you a “Kickin’ Chicken Sandwich” version using this fried chicken recipe? 🍔🔥