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KICKIN FRIED CHICKEN
🔥 What Makes It “Kickin’”?
This isn’t mild Sunday chicken. It’s:
Deeply seasoned all the way through
Buttermilk-brined for tenderness
Double-dredged for crunch
Spiked with cayenne, smoked paprika, and hot sauce
Finished with a spicy butter glaze (optional but highly recommended)
You’ll get:
Ultra crispy exterior
Juicy interior
A slow-building heat that keeps you coming back
🛒 Ingredients
For the Chicken
4 lbs chicken pieces (legs, thighs, wings, or bone-in breasts)
2 cups buttermilk
2 tablespoons hot sauce (your favorite)
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
For the Seasoned Flour
3 cups all-purpose flour
½ cup cornstarch (secret to crunch)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper (adjust for heat)
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon white pepper
For Frying
Peanut oil (preferred) or vegetable oil
Thermometer (strongly recommended)
Optional “Kickin’ Glaze”
¼ cup melted butter
1 teaspoon cayenne
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon brown sugar
Pinch salt
🧂 Step 1: The Buttermilk Brine (The Secret to Juiciness)
Great fried chicken starts long before it hits the oil.
In a large bowl, combine:
Buttermilk
Hot sauce
Salt
Sugar
Black pepper
Whisk until combined.
Add chicken pieces and make sure they’re fully submerged. Cover and refrigerate for at least 4 hours, but preferably overnight (8–24 hours).
Why This Matters
The buttermilk:
Tenderizes the meat
Adds subtle tang
Helps flour coating stick
Prevents dryness during frying
The hot sauce doesn’t just add heat—it penetrates the meat.
🥣 Step 2: Build the Flavor Bomb Flour
In a large shallow dish, mix:
Flour
Cornstarch
All spices listed above
Whisk thoroughly so every scoop has equal seasoning.
Why Cornstarch?
Cornstarch:
Creates extra crunch
Reduces gluten formation
Helps achieve that signature crackly crust
🍗 Step 3: Dredging Like a Pro (Double Crunch Method)
Remove chicken from brine but do not wipe it dry. You want that sticky surface.
Now:
Dredge in seasoned flour
Press firmly to coat
Dip back into buttermilk
Dredge again in flour
Press again
Place coated chicken on a rack and let rest for 15–20 minutes.
This Resting Step Is Critical
It:
Hydrates the flour
Creates ridges
Prevents coating from falling off
Builds that thick, crunchy crust
You’ll actually see the coating become slightly pasty—that’s perfect.
🛢️ Step 4: Frying to Golden Perfection
Heat oil to 325–350°F (165–175°C) in a deep, heavy pot or cast-iron skillet.
Oil should be about 2–3 inches deep.
Fry in Batches
Do NOT overcrowd the pot.
Carefully lower chicken into oil.
Cook times:
Wings: 8–10 minutes
Legs: 12–14 minutes
Thighs: 14–16 minutes
Breasts: 15–18 minutes
Internal temperature should reach:
165°F (74°C)
Turn occasionally for even browning.
🧯 Pro Tips for Perfect Frying
Maintain oil temperature. If it drops too low → greasy chicken.
If it gets too hot → burnt outside, raw inside.
Let chicken drain on a wire rack, not paper towels.
Sprinkle with a tiny pinch of salt immediately after frying.
🌶️ Step 5: The Kickin’ Glaze (Optional but Legendary)
Mix melted butter with:
Cayenne
Smoked paprika
Garlic powder
Brown sugar
Salt
Brush lightly over hot fried chicken.
This gives you:
Spicy sheen
Extra flavor layer
Slight sweetness to balance heat
It transforms regular spicy chicken into Nashville-style heat territory (though not officially from Nashville).
🧠 Advanced Flavor Tricks
If you want next-level “restaurant style” intensity:
Add MSG (½ teaspoon to flour mix)
Enhances savory depth.
Add a tablespoon of pickle juice to brine
Adds subtle tang.
Add a splash of bourbon to brine
Adds Southern depth (optional but bold).
🥗 What to Serve With It
Classic Southern sides pair beautifully:
Coleslaw
Buttermilk biscuits
Mac and cheese
Cornbread
Spicy honey drizzle
Dill pickles
For a full Southern-style spread like you might see across the American South, add sweet tea and collard greens.
🌡️ Storage & Reheating
Store:
Refrigerate up to 4 days.
Reheat:
Oven at 375°F (190°C) for 15–20 minutes.
Avoid microwave (kills crispiness).
Air fryer reheats beautifully at 375°F for 6–8 minutes.
❄️ Can You Freeze It?
Yes.
Freeze cooked chicken on a tray first.
Then transfer to freezer bag.
Reheat from frozen in oven at 400°F for 25–30 minutes.
🌶️ Heat Level Adjustments
Mild:
Reduce cayenne
Skip glaze
Medium:
Use recipe as written
Extra Kickin’:
Double cayenne
Add ½ teaspoon ghost pepper powder
Extra hot sauce in brine
🧪 Why This Recipe Works (Food Science Edition)
Salt penetrates meat during brining.
Buttermilk’s acidity breaks down proteins.
Double dredge forms a thick, structured crust.
Cornstarch reduces gluten = crispiness.
Frying at controlled temperature creates steam inside chicken, keeping it juicy while exterior crisps.
This is controlled moisture + fat + heat = crispy perfection.
🍗 Boneless Version Option
Use boneless thighs:
Brine 4–6 hours
Fry 6–8 minutes
Perfect for sandwiches
Add to toasted brioche bun with:
Pickles
Spicy mayo
Slaw
Now you’ve got a “Kickin’ Chicken Sandwich” rivaling any major chain.
🧂 Troubleshooting
Coating Falling Off?
You didn’t let it rest long enough before frying.
Chicken Raw Inside?
Oil too hot.
Greasy Chicken?
Oil too cool.
Not Crispy Enough?
Add more cornstarch or double fry (optional advanced method).
🏆 Final Result
When done right, your Kickin’ Fried Chicken should have:
Deep golden-brown crust
Rugged, craggy texture
Audible crunch
Juices running clear
Balanced heat with savory depth
It should make people pause mid-bit
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