Spicy Fried Chicken Recipe – Paprika & Cayenne Marinated

Last Updated on 4 months by Neha Deshmukh

Spicy Fried Chicken Recipe – Paprika & Cayenne Marinated

Hey everyone! If you’re anything like me, you absolutely love a good piece of fried chicken. But sometimes, you crave a little kick, a little something extra to wake up your tastebuds. That’s where this spicy fried chicken recipe comes in. I first made this for a family get-together, and it was an instant hit – everyone was asking for the recipe! It’s a little bit of effort, but trust me, the flavour is SO worth it.

Why You’ll Love This Recipe

This isn’t your average fried chicken. We’re taking things up a notch with a vibrant marinade packed with paprika, cayenne, and a secret weapon: buttermilk! The buttermilk tenderizes the chicken beautifully, while the spices infuse it with a warm, fiery flavour. It’s crispy, juicy, and seriously addictive. Plus, it’s perfect for a weekend treat or a celebratory meal.

Ingredients

Here’s what you’ll need to make this spicy fried chicken magic happen:

• 1 kg chicken (cut into 8 pieces)
• ½ cup milk mixed with 1 tsp vinegar
• 1 tsp white pepper powder
• 1 tsp black pepper powder
• 1 tbsp paprika powder
• 1 tsp cayenne powder
• 1 tsp garlic powder
• A dash of oregano and thyme
• ¾ to 1 cup all-purpose flour
• 1 tsp paprika powder (for coating)
• Salt and pepper to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Buttermilk: Don’t skip the buttermilk! The lactic acid helps break down the chicken proteins, resulting in incredibly tender and juicy meat. You can easily make your own by adding 1 tsp of vinegar to ½ cup of milk and letting it sit for 5-10 minutes.
• Paprika & Cayenne: These are the stars of the spice show. Paprika gives a lovely colour and mild flavour, while cayenne brings the heat. Feel free to adjust the cayenne to your liking – more if you’re a spice fiend, less if you prefer a milder kick.
• Oil Temperature: This is crucial. You want the oil hot enough to cook the chicken through and get it crispy, but not so hot that it burns the outside before the inside is done. Around 175°C (350°F) is ideal. A kitchen thermometer is your best friend here!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain your chicken pieces. Lightly prick them with a fork – this helps the marinade get in there and work its magic.
2. In a bowl, whisk together the milk-vinegar mixture, white pepper, black pepper, paprika, cayenne, garlic powder, oregano, thyme, and salt. This is your flavour bomb!
3. Now, submerge the chicken in the marinade, making sure every piece is well coated. Cover the bowl and pop it in the fridge for at least 8 hours, or even better, overnight. The longer it marinates, the more flavourful it will be.
4. Before frying, drain the excess marinade from the chicken (but don’t throw it away just yet!). Reserve a little bit – we’ll use it later.
5. In a shallow plate, mix together the flour, paprika powder, salt, and pepper. This is your coating station.
6. Heat up your oil in a deep pan over medium-high heat.
7. Dip each marinated chicken piece into the reserved buttermilk, then dredge it thoroughly in the flour mixture. For an extra crispy crust, repeat the dipping and coating process.
8. Carefully lower the chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 75°C (165°F).
9. Remove the chicken from the oil and drain it on paper towels.

Expert Tips

Want to take your fried chicken game to the next level? Here are a few tips I’ve learned over the years:

• Extra Crispy Chicken: Double-coating the chicken in the flour mixture really helps create a super crispy crust.
• Avoiding a Soggy Crust: Don’t overcrowd the pan! This lowers the oil temperature and results in soggy chicken. Fry in batches if necessary.
• Cooked Through Chicken: Always use a meat thermometer to ensure the chicken is cooked through. No one wants undercooked chicken!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Fried Chicken: My friend, Priya, loves making this with plant-based chicken pieces and a buttermilk alternative made from plant-based milk and lemon juice. It’s surprisingly delicious!
• Gluten-Free Fried Chicken: For a gluten-free version, simply use a gluten-free flour blend.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of cayenne pepper. Or, if you like it really spicy, add a pinch of chilli flakes!
• Festival Adaptations: This is a fantastic dish to serve at gatherings and celebrations. It’s always a crowd-pleaser!

Serving Suggestions

Serve your spicy fried chicken hot with your favourite sides. I love it with coleslaw, fries, or a simple side of bread to soak up all those delicious juices.

Storage Instructions

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to marinate the chicken for maximum flavour? Marinating overnight is ideal, but at least 8 hours will do the trick. Make sure the chicken is fully submerged in the marinade.
• Can I use other types of vinegar besides white vinegar? Yes, you can! Apple cider vinegar or lemon juice will also work.
• What oil is best for deep frying chicken? Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points and neutral flavours.
• How do I know when the oil is hot enough? A good test is to drop a small piece of flour into the oil. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.
• Can I bake this chicken instead of frying it? You can, but it won’t be quite as crispy. Bake at 200°C (400°F) for about 30-40 minutes, flipping halfway through.
• How can I make the coating extra crispy? Double-coating the chicken and making sure the oil is at the right temperature are key!

Enjoy! Let me know in the comments how yours turns out. I can’t wait to hear from you.