Hothouse Extra Hot Fried Chicken Recipe

Name: Hothouse Extra Hot Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BRINE; 1/2 cup coarse kosher salt; 1/3 cup ground black pepper; 3 tablespoons onion powder; 3 tablespoons garlic powder; 3 tablespoons cayenne pepper; 3 tablespoons paprika; 3 1/2 pounds chicken, cut into 10 pieces; FOR THE VERY HOT SPICE; 3 tablespoons cayenne pepper; 1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika; 2 tablespoons granulated sugar; FOR THE DREDGE; 2 1/2 cups all-purpose flour; 3 tablespoons granulated garlic; 3 tablespoons granulated onion; 2 teaspoons kosher salt; 2 teaspoons ground black pepper; Safflower, corn or vegetable oil, for frying; 2 large eggs

Servings: persons

FOR THE BRINE
1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
FOR THE VERY HOT SPICE
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
FOR THE DREDGE
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs

1
Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
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In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
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Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
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Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
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Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

1187

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE BRINE, 1/2 cup coarse kosher salt, 1/3 cup ground black pepper, 3 tablespoons onion powder, and more.

Yes, Hothouse Extra Hot Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hothouse Extra Hot Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions