Spicy Fried Chicken

Bold heat, a crunchy crust and juicy chicken make this a classic American-style fried snack. Custom Culinary® Hot & Spicy Marinade seasons the meat with a balanced blend of aromatic spices.

Use the recommended marinade ratio for consistent batch preparation. Dredge the chicken in flour, dip in water, then dredge again to create a crisp, craggy coating.

Fry until golden and crunchy outside, with tender, juicy meat inside. The lively heat and fragrant spices deliver dependable flavor, helping busy kitchens serve quality fried chicken efficiently.

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.