Fried chicken in spicy breading

Thanks to the pre-marination, the chicken is very tender inside and with a crispy spicy crust.

How to cook Fried chicken in spicy breading

Step 1

Fried chicken in spicy breading

Marinade. Fry black pepper in a large saucepan over high heat for 1 minute, add the rest of the ingredients and pour in 400 ml of cold water. Bring to a boil and let cool, pouring another 400 ml of cold water.

Step 2

Fried chicken in spicy breading

In the thighs, make several cuts to the bone, put in a cooled marinade along with the legs, cover with foil and refrigerate for 12 hours. Pour the marinade, pour over the kefir and refrigerate for another 8 hours.

Step 3

Fried chicken in spicy breading

For pickled cabbage, fry the fennel. Pour vinegar into a saucepan, add sugar, a pinch of salt, chopped cabbage, fennel. Mix well with your hands and refrigerate, stirring occasionally. For breading, mix flour, spices in a bowl and roll the chicken.

Step 4

Fried chicken in spicy breading

Deep fry the chicken in several batches until golden brown.

Step 5

Fried chicken in spicy breading

Place chicken on a wire rack to drain excess fat. Then put the chicken on a baking sheet and bake for 30 minutes at 170 degrees.

Step 6

Fried chicken in spicy breading

Serve with cabbage. Enjoy your meal!

Fried chicken in spicy breading - FAQ About Ingredients, Baking Time and Storage

Yes, you can use buttermilk or plain yogurt as a substitute for kefir. Both will provide a similar tenderizing effect on the chicken.
The marinated chicken can be stored in the refrigerator for up to 24 hours. Beyond that, the texture may become too soft.
For a vegetarian version, you can use cauliflower or tofu instead of chicken. Adjust the marinating time to 1-2 hours for these substitutes.
Yes, you can bake the chicken at 375°F (190°C) for 25-30 minutes, flipping halfway through, for a healthier option. However, the texture will be less crispy.
This dish pairs well with mashed potatoes, coleslaw, or a fresh green salad. Cornbread or biscuits also make great sides.
Simply halve the ingredients for a smaller batch. Ensure the chicken is still fully submerged in the marinade for even flavor.
Yes, you can freeze the cooked chicken for up to 3 months. Reheat in an oven at 350°F (175°C) for 15-20 minutes to retain crispiness.
For best results, reheat in an oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving, as it can make the breading soggy.
Yes, boneless chicken thighs or breasts will work. Adjust cooking time to 15-20 minutes in the oven or until fully cooked.
Add cayenne pepper, smoked paprika, or chili powder to the breading mix. Start with 1 tsp and adjust to taste.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Ossobuco with bulgur and pumpkin

Ossobucco is a piece of beef shank that is stewed for a long time with vegetables and tomato. Served on bones.

Chicken basturma

A simple recipe for a great snack for all occasions - spicy spicy chicken!

Ojahuri from veal

Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho

Armenian Lavash Roll with Stuffing

Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli

Beef shurpa

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Categories Menu Recipes
Top