KICKIN FRIED CHICKEN

 

🔥 What Makes It “Kickin’”?

This isn’t mild Sunday chicken. It’s:

• Deeply seasoned all the way through

• Buttermilk-brined for tenderness

• Double-dredged for crunch

• Spiked with cayenne, smoked paprika, and hot sauce

• Finished with a spicy butter glaze (optional but highly recommended)

You’ll get:

• Ultra crispy exterior

• Juicy interior

• A slow-building heat that keeps you coming back

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🛒 Ingredients

For the Chicken

• 4 lbs chicken pieces (legs, thighs, wings, or bone-in breasts)

• 2 cups buttermilk

• 2 tablespoons hot sauce (your favorite)

• 1 tablespoon salt

• 1 tablespoon sugar

• 1 teaspoon black pepper

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For the Seasoned Flour

• 3 cups all-purpose flour

• ½ cup cornstarch (secret to crunch)

• 2 teaspoons salt

• 2 teaspoons black pepper

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons smoked paprika

• 1 teaspoon cayenne pepper (adjust for heat)

• 1 teaspoon chili powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon white pepper

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For Frying

• Peanut oil (preferred) or vegetable oil

• Thermometer (strongly recommended)

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Optional “Kickin’ Glaze”

• ¼ cup melted butter

• 1 teaspoon cayenne

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon brown sugar

• Pinch salt

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🧂 Step 1: The Buttermilk Brine (The Secret to Juiciness)

Great fried chicken starts long before it hits the oil.

In a large bowl, combine:

• Buttermilk

• Hot sauce

• Salt

• Sugar

• Black pepper

Whisk until combined.

Add chicken pieces and make sure they’re fully submerged. Cover and refrigerate for at least 4 hours, but preferably overnight (8–24 hours).

Why This Matters

The buttermilk:

• Tenderizes the meat

• Adds subtle tang

• Helps flour coating stick

• Prevents dryness during frying

The hot sauce doesn’t just add heat—it penetrates the meat.

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🥣 Step 2: Build the Flavor Bomb Flour

In a large shallow dish, mix:

• Flour

• Cornstarch

• All spices listed above

Whisk thoroughly so every scoop has equal seasoning.

Why Cornstarch?

Cornstarch:

• Creates extra crunch

• Reduces gluten formation

• Helps achieve that signature crackly crust

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🍗 Step 3: Dredging Like a Pro (Double Crunch Method)

Remove chicken from brine but do not wipe it dry. You want that sticky surface.

Now:

1. Dredge in seasoned flour

2. Press firmly to coat

3. Dip back into buttermilk

4. Dredge again in flour

5. Press again

Place coated chicken on a rack and let rest for 15–20 minutes.

This Resting Step Is Critical

It:

• Hydrates the flour

• Creates ridges

• Prevents coating from falling off

• Builds that thick, crunchy crust

You’ll actually see the coating become slightly pasty—that’s perfect.

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🛢️ Step 4: Frying to Golden Perfection

Heat oil to 325–350°F (165–175°C) in a deep, heavy pot or cast-iron skillet.

Oil should be about 2–3 inches deep.

Fry in Batches

Do NOT overcrowd the pot.

Carefully lower chicken into oil.

Cook times:

• Wings: 8–10 minutes

• Legs: 12–14 minutes

• Thighs: 14–16 minutes

• Breasts: 15–18 minutes

Internal temperature should reach:
165°F (74°C)

Turn occasionally for even browning.

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🧯 Pro Tips for Perfect Frying

• Maintain oil temperature. If it drops too low → greasy chicken.

• If it gets too hot → burnt outside, raw inside.

• Let chicken drain on a wire rack, not paper towels.

• Sprinkle with a tiny pinch of salt immediately after frying.

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🌶️ Step 5: The Kickin’ Glaze (Optional but Legendary)

Mix melted butter with:

• Cayenne

• Smoked paprika

• Garlic powder

• Brown sugar

• Salt

Brush lightly over hot fried chicken.

This gives you:

• Spicy sheen

• Extra flavor layer

• Slight sweetness to balance heat

It transforms regular spicy chicken into Nashville-style heat territory (though not officially from Nashville).

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🧠 Advanced Flavor Tricks

If you want next-level “restaurant style” intensity:

Add MSG (½ teaspoon to flour mix)

Enhances savory depth.

Add a tablespoon of pickle juice to brine

Adds subtle tang.

Add a splash of bourbon to brine

Adds Southern depth (optional but bold).

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🥗 What to Serve With It

Classic Southern sides pair beautifully:

• Coleslaw

• Buttermilk biscuits

• Mac and cheese

• Cornbread

• Spicy honey drizzle

• Dill pickles

For a full Southern-style spread like you might see across the American South, add sweet tea and collard greens.

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🌡️ Storage & Reheating

Store:

Refrigerate up to 4 days.

Reheat:

Oven at 375°F (190°C) for 15–20 minutes.
Avoid microwave (kills crispiness).

Air fryer reheats beautifully at 375°F for 6–8 minutes.

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❄️ Can You Freeze It?

Yes.

Freeze cooked chicken on a tray first.
Then transfer to freezer bag.

Reheat from frozen in oven at 400°F for 25–30 minutes.

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🌶️ Heat Level Adjustments

Mild:

• Reduce cayenne

• Skip glaze

Medium:

• Use recipe as written

Extra Kickin’:

• Double cayenne

• Add ½ teaspoon ghost pepper powder

• Extra hot sauce in brine

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🧪 Why This Recipe Works (Food Science Edition)

• Salt penetrates meat during brining.

• Buttermilk’s acidity breaks down proteins.

• Double dredge forms a thick, structured crust.

• Cornstarch reduces gluten = crispiness.

• Frying at controlled temperature creates steam inside chicken, keeping it juicy while exterior crisps.

This is controlled moisture + fat + heat = crispy perfection.

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🍗 Boneless Version Option

Use boneless thighs:

• Brine 4–6 hours

• Fry 6–8 minutes

• Perfect for sandwiches

Add to toasted brioche bun with:

• Pickles

• Spicy mayo

• Slaw

Now you’ve got a “Kickin’ Chicken Sandwich” rivaling any major chain.

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🧂 Troubleshooting

Coating Falling Off?

You didn’t let it rest long enough before frying.

Chicken Raw Inside?

Oil too hot.

Greasy Chicken?

Oil too cool.

Not Crispy Enough?

Add more cornstarch or double fry (optional advanced method).

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🏆 Final Result

When done right, your Kickin’ Fried Chicken should have:

• Deep golden-brown crust

• Rugged, craggy texture

• Audible crunch

• Juices running clear

• Balanced heat with savory depth

It should make people pause mid-bite.