Kevin’s Kickin’ Fried Chicken

When it comes to fried chicken, my husband can do his thing.  This savory, spicy and flavorful chicken will leave you wanting more.  It is so delicious and the meat is so moist and filled with loads of flavor.  Fried chicken is the epitome of comfort food.  That with some mac and cheese or truffled mashed potatoes…. ooooooh!  I’m drooling now just thinking about it.  Here is how Kevin kills it in the fried chicken game.

A brine is very important if you want the meat in the inside of your chicken to explode with wholesome flavor.  Today we brined it for 3 hours with Emeril’s Essence, Kosher Salt, Goya Adobo All Purpose Seasoning, Garlic Powder and Goya Sazonador Total.  Generously add in the kosher salt, it will be the key ingredient to your brine.  Add enough water to barely submerge your chicken.  Cover in plastic wrap and set in the fridge for 2-3 hours but no longer than 12 hours.

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When it’s done brining, take it out of the bowl and pat it down in between paper towels until the chicken is dried completely.  This may take 2 or 3 times before fully dry.

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Heat up a cast iron skillet of canola oil to approximately 250-275° F.  To make it easier for us we used our no touch surface thermometer.  I bought this for Kevin for his birthday. I found it for only like $14 on Amazon!

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While that is getting hot, Kevin prepares his  batter.  In a mixing bowl, crack two eggs and squirt some sriracha.

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Whisk.

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Take your chicken and thoroughly dip and coat the pieces in the sriracha and egg mixture so that they are fully coated.

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For the floured batter this is what you’ll need:

  • 1 cup of flour
  • 1 1/2 tbsp of kosher salt
  • 1 tsp of sugar
  • 1 tsp of black pepper
  • 1 tsp of white pepper
  • 1/2 tsp of cayenne pepper
  • 1 tbsp of garlic powder
  • 1 tbsp of onion powder
  • 2 tbsp of ground mustard

Whisk this together or sift it so that it is completely mixed.

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Fully dredge the egg washed chicken into this flour mixture.

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Add your battered chicken into the  hot skillet and fry for about 12 minutes on each side and until all juices run out clear.

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Set on a paper towel to absorb any excess grease and serve!

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