Fried chicken with cayenne and paprika

Believe it or not, this was actually our second attempt at making fried chicken. The first time Ken found a recipe online for spicy siracha marinated fried chicken, and seeing as how much we love siracha, we went for it. I was busy making the carrot cake for Thanksgiving, so I didn’t really read the recipe. But I may have turned the heat up too high by accident, and the second the chicken touched the boiling oil it blackened. We then had to cook it for 20 more minutes, watching disparingly as it got darker and darker and darker.

By the time it was done it was charred beyond recognition. We were laughing so hard the whole time, because when you ruin dinner that badly, the only thing left to do is laugh. That, and heat up a can of spaghettios.

But this time we succeeded beyond my wildest dreams! No joke, this chicken was so easy and amazingly delicious, I was floored. It is going to become part of the regular rotation. So if you’ve never fried chicken before, try it!

Fight Over It Fried Chicken

From 100 Recipes Every Woman Should Know by Cindi Leive

You will need:

  • vegetable oil for frying
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 chicken pieces with skin (we used thighs)
  • 1 cup flour
  • 1 teaspoon paprika, preferably hot smoked
  • 1 teaspoon cayenne

Mix together the black pepper, garlic powder, and 1/2 teaspoon salt. Dry the chicken with a paper towel and then sprinkle all over with the pepper mixture.

In a deep fryer or a heavy pot, heat 2 inches of oil to 350 . You can use a thermometer, or if you don’t have one, toss a popcorn kernel into the oil! When it pops, the oil is hot enough. This is especially helpful if you’re easily amused, as I was. I wasted several minutes popping popcorn in the oil. Don’t eat it though, it’s gross. 

In a large plastic bag, combine the flour, paprika, cayenne and remaining salt, and then add the chicken and shake to coat completely.

Add the chicken to the oil and start frying, turning often. Chicken breasts will take less time to cook, usually only 12-15 minutes. Pieces with bones in them will take longer, somewhere between 15-18 minutes.

When they’re evenly browned, transfer them to a plate lined with paper towels.

*Check to make sure they are cooked all the way through before you dump the oil out, like I did, or you’ll have to pop them in the oven for another 20 minutes to finish them up.

See those little pieces hanging off the chicken? Those are without a doubt the best parts. So crispy and oily and fatty and Mmmm….

Sorry, I got distracted 🙂

This chicken really is amazing. And the best part is that you can switch up the spices you add to the flour to give it a different kick each time! The original recipe called for the paprika and cayenne (2 of my favorites) but you could add any combination of things to mix it up.


By they way, the interesting looking vegetable on the plate is a Romanesco, sometimes called a broccoflower. It’s a form of cauliflower, but it tastes more like a sweet broccoli, and it’s amazingly cool to look at. I just roasted it as I would broccoli (in oil, garlic, and salt and pepper) and it was delicious!


I love discovering cool new vegetables! Especially nerdy ones covered in fractals 🙂




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3 Responses to Fried chicken with cayenne and paprika

  1. That looks so good I’m actually drooling over it!

  2. Pingback: Chardonnay white bundt cake with chardonnay glaze | a dash and a pinch

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