I was thinking about how hot chicken is prepared and came up with a different style of preparing hot chicken….This is not Nashville Style but does have that similar mainly cayenne flavor. I recently came up with a batter that was super delicious for frying cauliflower so I spiked that recipe up for the chicken and I also marinated the chicken because hot chicken is suppose to be marinated….Well this is BOMBSHELL FORKING Delicious! It’s FULL of Flavors and it is spicy too but just enough and not too painful. I did this with skinless boneless breast and it was so moist my husband thought I cooked the chicken in a SousVide water oven. I can’t wait to do this with chicken thighs! I do note that this chicken was only crisp first time around and the two pieces we ate the next day didn’t crisp up but were still Forking Amazing in flavors. I do have a few ideas I want to try out to get the batter to stay crisper longer….but that is yet to come.

Ingredients for about 4 servings

1 lb chicken breast – in four pieces (I used boneless and skinless but you can use whatever…..BUT I NOTE the marinade and cooking times will differ)

4 Tablespoons extra virgin olive oil – (marinade)

2 teaspoons apple cider vinegar – (marinade)

1 teaspoon kosher salt – (marinade)

2 large garlic cloves – ground to paste – (marinade)

1 teaspoon sugar – (marinade)

1/4 teaspoon ground black pepper – (marinade)

1/4 teaspoon dried thyme – (marinade)

1/4 teaspoon smoked paprika – (marinade)

pinch celery seeds – (marinade)

1/4 cup corn starch – (batter)

1/4 cup chickpea flour – (batter)

1/4 teaspoon baking powder – (batter)

1/4 teaspoon baking soda – (batter)

1/2 teaspoon course sea salt – (batter)

1 Tablespoon cayenne pepper – (batter)

2 teaspoons dark brown sugar – (batter)

1 teaspoon paprika – (batter)

1/4 teaspoon granulated garlic – (batter)

1/8 teaspoon ground white pepper – (batter)

1/4 cup cold water – (batter)

1/4 cup white vinegar – (batter)

canola oil for frying

Directions

First step is to make the marinade and marinate the chicken. If you are using boneless breast the proper time is four hours to marinate.  I NOTE I didn’t do this recipe yet with bone in chicken yet or with skin on……..So all timings of marinating and cooking will differ…….Put the chicken in a quart size ziplock bag and set to the side. In a medium mixing bowl combine the olive oil, apple cider vinegar, kosher salt, ground garlic, white sugar, black pepper, thyme, smoked paprika and celery seeds. Mix well pour into chicken bag and place in the refrigerator for four hours.

Pull the chicken out about 30 minutes before frying.

Either use a deep fryer or a fry pan like I did. Give the pan about an inch and a half of oil and get the temperature about 325 degrees F because when you add the chicken the oil heats up real fast to 350 degrees F.

Take the chicken out of the marinade. Throw the marinade away. Blot off the chicken till it feels dry. Set to the side.

In a large bowl combine cornstarch, chickpea flour, baking powder, baking soda, sea salt, cayenne, dark brown sugar, paprika, granulated garlic and white pepper.

********IMPORTANT********Don’t add the water and vinegar till you are ready to fry because the batter will deflate.

Add the water and vinegar when you are ready to fry. Dip and coat the chicken with the batter.

Use tongs to work with chicken. Place in oil about 5 minutes on each side or until chicken is an internal degree of at least 165 degrees F. (****minimal temperature for breast is 165 F but thighs you are going for at least 175 F I go for at least 180 F on thighs)

WOO HOO! You are going to make people really happy with this!

I don’t mean to brag…but I have too….This truly is one of the Forking BEST Hot Fried Chickens I’ve ever tasted!

It’s FORKING AMAZING Moist Delicious Hot and Spicy Fried Chicken!