Spicy Fried Chicken

You can use the Custom Culinary® Hot & Spicy Marinade to prepare the classic American-style fried chicken that features fierce heat outside, crunch and juice within.

Marinate the chicken at the standard ratio during preparation to guarantee consistent flavor. The manual flour-water-flour coating method produces the crisp, craggy crust. The crust is golden. The chicken inside is tender and juicy. The heat is direct and clean, with spicy notes releasing layer by layer. The standardized spicy profile answers the two demands of quality and efficiency at once.

Made with:

Custom Culinary® Hot & Spicy Marinade

What You'll Need

Amount	Ingredients
1 kg	Chicken wings
115 g	Water
45 g	Custom Culinary® Hot & Spicy Marinade

Preparation

1. Combine all the ingredients, working the marinade into the chicken by hand. Refrigerate at 0‑4°C for at least 4 hours.

2. Dredge the marinated chicken in the breading mix, pressing and working the coating into the surface until completely covered. Shake off the excess.

3. Dip the coated chicken in clean water for just 2‑3 seconds to moisten the outer coating. Do not soak. Lift out and let any excess water drain off.

4. Dredge the chicken in the breading mix again, pressing, rubbing and gently patting to form a craggy crust. Shake off any loose coating and rest for 3‑5 minutes so the coating can absorb moisture and stick to the chicken.

5. Heat the frying oil to 170°C. Fry small chicken wings for 6‑8 minutes or large chicken legs for 10‑12 minutes, until golden and crisp with an internal temperature of at least 75°C. Remove from the oil.