Spicy Fried Chicken Salad Food

HOT AND SPICY FRIED CHICKEN

Steps:

• Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
• In medium bowl, stir together Bisquick mix, onion salt and pepper . Remove chicken from sauce; drain. Coat chicken with Bisquick mixture. Discard any remaining Bisquick mixture.
• In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest pieces are cut to bone (165°F).

SPICY CHICKEN AND STIR-FRIED GRAIN SALAD

Steps:

• Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
• Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
• Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
• Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
• Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
• Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
• When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.

SPICY FRIED CHICKEN

Steps:

• Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
• Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
• Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

SPICY OVEN-FRIED CHICKEN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

SPICY FRIED CHICKEN

Steps:

• In a large bowl, combine the first 5 ingredients. Add chicken pieces, turning to coat well. Cover bowl and refrigerate overnight, turning chicken once or twice.
• Drain chicken in a colander, discarding buttermilk mixture. In a shallow pan, combine flour with remaining salt and spices. Dredge chicken pieces in flour mixture. Shake off excess, and set aside on a baking sheet for about 30 minutes.
• In a large, heavy frying pan with straight sides, heat a half inch of oil to 360 degrees. Just before frying, dredge chicken in flour mixture again. Add to oil one piece at a time to maintain a steady oil temperature. Fry 4 to 6 pieces at a time, depending on size of pan, without crowding.
• While chicken is frying, maintain a temperature of 320 degrees. Cook for 10 to 15 minutes per side, turning once, until chicken reaches an internal temperature of 160 degrees and juices run clear. Remove from oil with a slotted spoon and drain on paper towels. Repeat until all chicken is cooked. Serve hot or cold.

SPICY WARM CHICKEN SALAD

Steps:

• Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

FRIED CHICKEN SALAD

Steps:

• In small bowl, whisk together olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set vinaigrette aside.
• Cut meat off each chicken breast to produce 6 skin-on, boneless breasts. Slice each breast lengthwise into 1-inch-wide fingers.
• In small bowl, whisk together eggs and 1 tablespoon water. In second small bowl, whisk together flour, cayenne pepper, chile powder, garlic powder, remaining 2 tablespoons salt, and remaining 1 tablespoon pepper.
• Preheat oven to 150°F. In heavy large pot, heat 3 1/2 inches oil until deep-fat thermometer registers 375°F.
• Dip chicken fingers into eggs, letting excess drip off, then dredge in flour mixture. Working in batches, fry chicken until golden brown, 3 to 4 minutes per side. Transfer as done to paper towels. Grate 1/2 (about 4 ounces) frozen cheese over hot chicken. Keep warm in oven while frying remaining batches.
• In large bowl, toss together lettuce, frisée, tomatoes, and onion. Drizzle with vinaigrette and toss to combine. Top with fried chicken fingers and sprinkle with remaining cheese. Serve immediately.

SPICY BUTTERMILK-BATTERED FRIED CHICKEN

Steps:

• In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
• In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
• In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
• Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
• Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.