Best Poultry Essentials Spicy Chicken Fry Recipes

POULTRY ESSENTIALS: SPICY FRY SAUCE

Poultry Essentials: Spicy Fry Sauce image

I worked this out last evening. It is similar to another sauce I make; however, I wanted this one to be more versatile. This sauce is great in a stir fry, cut up chicken with veggies, on the stovetop in a braise, or brushed on as a glaze for baked chicken. FYI: My gardener decided to stay up and help but lost it and went to bed...

Provided by Andy Anderson !

Time 20m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
1/4 c tamari sauce, or liquid aminos
1/4 c fresh clover honey
2 Tbsp filtered water
2 Tbsp rice vinegar, plain variety
2 Tbsp yellow onion, finely chopped
2 clove garlic, finely chopped
2 tsp tomato paste
1 tsp hot sauce, i prefer frank's
1 tsp ginger, powered variety
1/2 tsp red pepper flakes, or to taste
1/8 tsp salt, kosher variety
1/8 tsp black pepper, freshly ground
OPTIONAL ITEMS
1 Tbsp lemon juice, freshly squeezed

Steps:

1. PREP/PREPARE
2. You will need a small saucepan to make this recipe.
3. Gather your ingredients (mise en place).
4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
7. PLATE/PRESENT
8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
9. Keep the faith, and keep cooking.

GUILTY PLEASURE ESSENTIALS: SPICY POPCORN CHICKEN

Guilty Pleasure Essentials: Spicy Popcorn Chicken image

I love popcorn chicken; however, since it is a deep-fried recipe, it is a guilty pleasure that I do not indulge in very often. This is one of the foods I served as we watched the ball drop on New Year's Eve, and no matter how much I made, it was gone as soon as the plate hit the sideboard. Another guilty pleasure that comes from this recipe are the bits of batter that fry up with the chicken (I call them crunches). I think that they are almost as good as the chicken. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Poultry Appetizers

Number Of Ingredients 22

Ingredients

PLAN/PURCHASE
2 medium boneless, skinless chicken breasts, about 1.5 pounds (680g)
THE DRY INGREDIENTS
1 cup(s) all-purpose flour
1 cup(s) bread flour
1/2 cup(s) arrowroot powder
1 tablespoon(s) coconut sugar
2 teaspoon(s) garlic powder
2 teaspoon(s) dehydrated onions, crushed into a powder
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt, kosher variety, or to taste
1 teaspoon(s) white pepper, freshly ground, or to taste
1 - 2 pinch(es) cayenne pepper, or to taste
THE WET INGREDIENTS
2 large eggs
4 tablespoon(s) fresh clover honey
3 tablespoon(s) hot sauce, i prefer frank's
- soda water, or filtered water, as needed
ADDITIONAL ITEMS
- grapeseed, peanut, or vegetable oil, for deep frying
- ponzu sauce, more on this item later (optional)

Steps:

PREP/PREPARE
What is Ponzu sauce? This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is citrus based, with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. Because of its versatility and refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, or as a marinade for grilled meats and vegetables, possibily a dressing for salads and/or cold noodles. The use of Ponzu sauce in this recipe is strictly optional; however, I do think that it gives the chicken another level of flavor, that compliments the other elements. Totally up to you.
We all have our favorite dipping sauces, this is the one I used: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=4
Gather your Ingredients (mise en place).
Cut the chicken up into bite-size pieces.
Optional Step: Add the chicken to a small bowl, and then add 3 - 4 tablespoons of Ponzu sauce. Toss the chicken with the sauce, cover, and place into the fridge for about an hour... 2 hours, if you can spare the time. Remember, this is an optional step.
Whisk all the dry ingredients together into a large bowl.
Whisk all the wet ingredients together in another bowl, plus 4 tablespoons of soda or filtered water.
Add the wet ingredients to the dry, and whisk to combine. Then add more water or soda, a tablespoon at a time, until the mixture resembles the consistency of pancake batter.
Chef's Note: We are not trying to replicate a tempura batter, which typically is a bit lumpy. We want a smooth consistency.
Dump all the chicken into the batter, and coat.
Add about 1.5 inches (4cm) of oil to a heavy-bottomed pot, and bring the temperature up to 400f (205c).
Add the chicken in batches (do not crowd).
Chef's Note: Do not shake off the batter before adding to the hot oil. We want a nice thick coating. Plus, this helps to make those yummy crunchy bits of batter.
Cook until the chicken is a golden brown, about 4 - 5 minutes, per batch.
Drain on paper towels as you finish up the other chicken.
PLATE/PRESENT
Serve while hot with your favorite dipping sauce. Enjoy.
Keep the faith, and keep cooking.

AIR FRYER ESSENTIALS: SPICY CHICKEN WINGS

Air Fryer Essentials: Spicy Chicken Wings image

These are a simple, easy-to-make recipe for some yummy chicken wings. The sauce is my own invention; however, you can choose any sauce that meets your fancy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Poultry Appetizers

Time 45m

Number Of Ingredients 12

Ingredients

THE SAUCE (OPTIONAL)
1/4 c mayonnaise, plain variety
2 Tbsp thousand-island dressing
1 Tbsp hot sauce, i prefer frank's
1/8 tsp black pepper, freshly ground
1 pinch salt, kosher variety
THE WINGS
1/4 c flour, all-purpose variety
1 tsp sweet paprika
1/2 tsp white pepper, freshly ground
1/8 tsp salt, kosher variety
12 chicken wings separated

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. THE SAUCE (OPTIONAL)
4. If you are making the sauce, add all of the ingredients together, and reserve.
5. THE WINGS
6. Add the flour, paprika, pepper, and salt together, and then toss with the wings.
7. Add to the basket of your air fryer.
8. Set the temperature of the air fryer to 375f (190c), add the chicken wings and cook for 28 minutes.
9. After 14 minutes, shake the basket and continue cooking.
10. After the 28 minutes, shake the basket of wings, increase the temperature to 400f (205c), and cook for an additional 5 minutes.
11. PLATE/PRESENT
12. Remove from the air fryer, and serve with the optional sauce, or whatever sauce you prefer. Enjoy.
13. Keep the faith, and keep cooking.

SOUTHERN SPICY FRIED CHICKEN

Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

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.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

APPETIZER ESSENTIALS: SPICY CHICKEN WAFFLE BITES

Appetizer Essentials: Spicy Chicken Waffle Bites image

I had two goals for today... One was to finish up a painting I've been working on, and another was to come up with an appetizer for a casual Saturday afternoon party I'm hosting tomorrow. This is the appetizer... the painting is still a work in progress. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Poultry Appetizers

Time 30m

Number Of Ingredients 16

Ingredients

PLAN/PURCHASE
1/4 c fresh clover honey
1/2 tsp hungarian paprika
1 pinch cayenne pepper
1 large chicken breast, cut into bite-sized pieces
10 small mini waffles, plain variety
THE BATTER
1 1/2 c fresh buttermilk
1 1/2 c flour, all-purpose variety
1 tsp black pepper, freshly ground, or to taste
1 tsp chili powder, or to taste
1 tsp cajun spice, or to taste i prefer tony chacheres
1/2 tsp salt, kosher variety
1/2 tsp onion powder or to taste
ADDITIONAL ITEMS
peanut oil, for frying, or other non-flavored oil

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Mix the honey, cayenne and paprika together in a small bowl, and reserve.
4. Chef's Note: The interplay between the honey, the paprika, and the cayenne, create some really interesting flavor notes for your palette.
5. Mix all the ingredients for the batter in a large bowl.
6. Chef's Tip: The batter should be nice and thick; almost like a tempura batter.
7. Add the chicken bites into the batter.
8. Add some oil (about 1in/2.5cm) to a pan, or pot, and heat up to 350f (175c).
9. Shake off the excess and add the chicken in small batches into the hot oil.
10. Fry until the chicken is cooked through and golden brown, about 3 - 5 minutes.
11. Drain on paper towels, and finish cooking the remaining chicken bites.
12. Toast the mini waffles until golden brown.
13. PLATE/PRESENT
14. Place the chicken bites, on the toasted mini waffles, drizzle with the honey/paprika/cayenne mixture, and serve while nice and warm. Enjoy.
15. Keep the faith, and keep cooking.

SPICY CHICKEN & VEG STIR-FRY

Spicy chicken & veg stir-fry image

Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

Ingredients

400g mixed green vegetable
1 tbsp sunflower oil
4 skinless chicken breasts , sliced
1 red chilli , desseded and sliced
120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
1 tbsp soy sauce
25g toasted cashew , or more if you like
bunch spring onions , sliced

Steps:

Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Poultry Essentials: Spicy Anything Chicken Sauce image

This recipe is all about the sauce . Use it on any chicken... thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use...

Provided by Andy Anderson !

Categories Other Sauces

Time 45m

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
THE CHICKEN
1 lb chicken breasts, boneless, skinless
1/4 c flour, all-purpose variety
grapeseed oil, or other non-flavored variety, as needed
THE SAUCE
1 tsp toasted sesame oil
2 clove garlic, minced
1 tsp ginger powder
2 Tbsp flour, all-purpose variety
1/2 c tamari sauce, or liquid aminos
1/3 c filtered water
2 Tbsp fresh clover honey, more if you want it sweeter
salt, kosher variety, to taste
black or white pepper, freshly ground, to taste
OPTIONAL ITEMS
red pepper flakes
sriracha sauce
additional veggies

Steps:

1. PREP/PREPARE
2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
4. Gather your ingredients (mise en place).
5. Cut up the chicken into bite size pieces.
6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
10. Remove from the pan and drain on paper towels.
11. THE SAUCE
12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
14. I wanted a bit more heat, so I added some red pepper flakes.
15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
17. PLATE/PRESENT
18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
19. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY HONEY CHICKEN DRIZZLE

Poultry Essentials: Spicy Honey Chicken Drizzle image

I love drizzling fresh clover honey over fried chicken. I made this honey drizzle for our Derby party. It went perfectly with my homemade Kentucky fried chicken. My only problem was that I needed to make more. FYI: Once again, I picked the wrong horse :-( This recipe has all the sweet goodness of honey, along with tart...

Provided by Andy Anderson !

Categories Other Sauces

Time 35m

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
1/2 c fresh clover honey
1 Tbsp kentucky bourbon
1 Tbsp hot sauce, i prefer frank's
2 tsp apple cider vinegar
1/4 tsp crushed red pepper flakes
1/4 tsp salt, kosher variety, fine grind
OPTIONAL ITEMS
3 - 4 fresh mint leaves for that "derby" essence

Steps:

1. PREP/PREPARE
2. You will need a small saucepan to make this recipe, and a non-reactive jar (glass), with a tight-fitting lid to store it.
3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this honey drizzle should last 3 - 4 weeks at room temperature, or several months if stored in the fridge. If storing in the fridge, always bring up to room temperature before using.
4. Is Bourbon Gluten Free? Yes, pure, distilled bourbon, even if made with wheat, barley, or rye added to the "mash" is considered gluten-free. Most bourbons are safe for people with celiac disease because of the distillation process.
5. Gather your ingredients (mise en place).
6. Add the ingredients to a small saucepan.
7. Slowly turn up the heat until you barely see a few bubbles. Simmer and stir for about 30 minutes. Do not let it scorch. Low-and-slow is the way to go. Filter through a mesh strainer to remove the mint leaves (if using) and red pepper flakes, then allow to cool to room temperature before using.
8. PLATE/PRESENT
9. Drizzle over fried chicken, or whatever you wish. In this photo I sautéed some spicy shrooms put some pan-fried sliced chicken breast on top, and drizzled it all with the honey sauce. Enjoy.
10. Keep the faith, and keep cooking.