Make Ahead

My Fried and Baked Spicy Chicken

by:
April 26, 2011
4
4 Ratings
My Fried and Baked Spicy Chicken
  • Makes 6 pieces
Author Notes

We have always loved fried chicken but I have never loved standing over a frying pan for any length of time and then worrying if the chicken was actually done. When the 3 kids were about 3 and 5 (yes, I have a set of twins!) and began liking bone-in chicken, I developed this recipe that requires little frying time and a relatively long baking time. Tom and I like it spicy and the kids soon developed a taste for it also. At first I used a hot and spicy chicken coating from the Oakgrove Smokehouse Company out of Louisiana and then later made my own. This recipe can be doubled or tripled for a crowd and is often on the menu for family get togethers. It can be made ahead and served cold or at room temperature .Yesterday as I was pondering which recipe I would submit ( my meat sauce or the chicken) I got a call from daughter Jessa. She was making this chicken and wanted to double check the baking time. She was making it for her 3 kids...that's when I knew...
—inpatskitchen

What You'll Need
Ingredients
  • 6 skin on, bone in chicken thighs or drums
  • 1 1/2 cups flour
  • 1 heaping tablespoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 eggs, beaten with 1/4 cup water
  • Enough vegetable or peanut oil to fill a large frying pan to a depth of about 3/4 inch
Directions
  1. Combine the flour, cayenne, salt, black pepper and celery salt in a shallow bowl.
  2. Place the beaten egg and water in a separate shallow bowl.
  3. Coat the chicken pieces with the flour, shaking off any excess.
  4. Place the chicken in the egg wash and then back into the seasoned flour.
  5. Heat the oil until almost smoking and then brown the chicken pieces for 3 to 5 minutes on each side until golden.
  6. Place the pieces skin side up on a rack set in a rimmed baking sheet or dish.
  7. Bake uncovered at 325F for 30 minutes. Raise the oven temp to 350F and bake 15 minutes more.
  8. Serve warm, cold or at room temperature depending on your gathering.
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  • aargersi
    aargersi
  • inpatskitchen
    inpatskitchen
  • lorigoldsby
    lorigoldsby
  • lapadia
    lapadia
  • gingerroot
    gingerroot
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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15 Reviews

plainhomecook
plainhomecook May 24, 2014
Tonight's dinner party was "let's pretend it's summer." We've had a hard winter and a cold spring, and we're ready, though the weather is not. I cut the spice in half because it seemed a bit too much for my heat-averse husband, and took Abbie's advice and bathed in buttermilk and garlic first. Best fried chicken I've had since moving north. Thank you Pat.
 
inpatskitchen
inpatskitchen May 25, 2014
Thanks! It is good fried chicken....hope you're warming up!
 
aargersi
aargersi February 4, 2014
I have my chicken in a buttermilk and garlic bath right now - and am making this tonight! I somehow missed its first time around but so excited to try it!!
 
inpatskitchen
inpatskitchen February 4, 2014
The marinade sounds wonderful! Sure hope you enjoy the spicy chicken!
 
aargersi
aargersi February 4, 2014
OMG - SO GOOD! I will be doing this forever more. I ate two huge pieces it was so crunchy and tender and delicious. Everyone needs to make this.
 
inpatskitchen
inpatskitchen February 5, 2014
Yay! So happy you liked! It's the only way I "fry" chicken anymore!
 
Marcella
Marcella July 25, 2011
This recipe is fantastic! It took the question of "is it done" out of the equation and resulted in the most moist and tender fried chicken ever. This is a definite keeper. Thanks for the innovation.
 
inpatskitchen
inpatskitchen July 25, 2011
Thank YOU Marcella...I'm so glad you enjoyed it...it's been a family favorite for years!
 
inpatskitchen
inpatskitchen June 19, 2011
sdebrango: So happy you liked the chicken...It really is one of our favorites and I'll bet adding the Tabasco to the egg took it to a new level..I'll do it next time I make it..Thanks!!
 
lorigoldsby
lorigoldsby April 28, 2011
I was thinking the same thing as lapadia...gingerroot's potato salad with the lemony mayo and this chicken, where is that checkered tablecloth? (and summer?!!) I love how everyone is deciding because the kids are chiming in with their requests...we do see our legacies a little sooner than most because our children "get it", that sharing a meal is sharing oneself and one of the easiest ways to show someone you love them.
 
inpatskitchen
inpatskitchen April 30, 2011
So true, lorigoldsby..
 
lapadia
lapadia April 28, 2011
Yum, fried chicken and gingerroot's potato salad will be great with it! I'm dreaming of summer sun and picnics :)
 
inpatskitchen
inpatskitchen April 28, 2011
I'm thinking of Not waiting for the next family gathering!! Maybe this weekend...
 
inpatskitchen
inpatskitchen April 27, 2011
Thank you gingeroot! My mom was an excellent cook, but fried chicken was not one of her specialties ( a trip to KFC was... haha). I really look forward to making your potato salad with this at our next family gathering.
 
gingerroot
gingerroot April 27, 2011
Yum! I have a special place in my heart for fried chicken, even if I don't eat it very often. Growing up, it was one of my mom's specialties. Your recipe reminds me of hers, except yours has more of a kick with the cayenne, which I love.