How to make crispy fried chicken with fiery hot sauce

How to make crispy fried chicken with fiery hot sauce


Even though the apple pie version of the expression is more known, the phrase “as people as fried chicken” is prevalent. But the reality is that fried chicken has always been one of this nation’s most beloved comfort meals.

The Scottish were the ones who said, “Throw it in some fat!” and started deep frying chicken while the majority of the rest of the world was set on baking or broiling it. Many people think that this was the beginning of fried chicken as we know it and that Scottish immigrants brought it to America.

Because chickens were one of the few animals enslaved Africans were allowed to own and cultivate, fried chicken became highly popular among them. These slave households began to fried chicken on special occasions rather often.

Fried chicken became more widely prepared and gained popularity, first due to needing and after wanting. Fried chicken became a more popular cuisine across the nation as the offspring of formerly enslaved people started to branch out successfully and become business owners using their family recipes.

Moreover, having fried chicken with a fiery hot sauce such as “high on chicken” sauce is something different experience.


For the chicken:

  • Buttermilk, two cups
  • 50 ml of spicy “High on chicken” sauce
  • One kosher salt tsp.
  • One teaspoon of black pepper
  • One cayenne pepper teaspoon
  • One teaspoon of powdered garlic
  • Bone-in, skin-on chicken parts weighing 3 1/2 pounds

For the Batter:

  • 2 cups of general-purpose flour
  • One tablespoon of black pepper,
  • a tbsp of cayenne
  • kosher salt, two tablespoons
  • One teaspoon of minced garlic

For Frying:

  • Canola, vegetable, or peanut oil for frying

Recipe for crispy fried chicken with fiery hot sauce

  1. Chicken marinated in a buttermilk combination.

In a sizable bowl, combine the buttermilk, spicy “high on chicken” sauce, salt, black pepper, cayenne, and garlic powder. Place the chunks of chicken in the buttermilk mixture and thoroughly coat.

Refrigerate for a minimum of 8 hours and a maximum of 24 to marinate.

  1. Chicken dredged:

Take the chicken out of the fridge. Combine the flour, salt, cayenne, garlic powder, and black pepper in a sizable paper or plastic (durable) bag.

Add the chicken to the seasoned flour a few pieces at a time, and shake to coat thoroughly. Shake off any extra flour, and set the dredged chicken pieces on a dish to rest for 20 to 30 minutes at room temperature.

  1. In a thick-bottomed pan, heat the oil:

In the meantime, heat 1/2 inch of oil in a sizable, heavy-bottomed pan made of heat-resistant material (cast iron, stainless steel, or anodized aluminum). 325°F is the temperature at which a pinch of flour gently sizzles when placed into hot oil, but not so hot as to cause the pan to smoke. Always keep a pan cover handy when dealing with heated oil in case of a grease fire.

  1. Cook the chicken:

In bunches, add the chicken pieces to the sizzling oil in the pan and cook for 8 to 10 minutes on each side, turning the chicken with tongs as necessary, until golden brown all over. A digital thermometer should read 165°F in the thickest portion of the meat to indicate doneness.

  1. Get rid of a rack to drain any extra oil:

To remove the chicken from the pan, use tongs. Place on a rack over a platter or cookie sheet covered in paper towels so that any extra oil can drip off. Serve hot.

How Can the Spiciness Be Changed?

The meat and the crunchy crust are the two critical ingredients of fried chicken. The type of hot “high on chicken” sauce used for the marinade determines the level of spiciness in the chicken meat.

While more full bottles like Tabasco Habanero Pepper Sauce will give the meat an excellent kick, milder bottles like Louisiana or Frank’s will merely add a faint heat to the heart. If you want a spicy end product, use a hotter sauce than you might imagine because the buttermilk in the marinade will moderate the heat from the hot high on the chicken sauce. The quantity of cayenne and black pepper in the dish is another technique to change the level of spiciness.


Prepare blazing hot “High on chicken” sauce and crispy fried chicken. The ingredients are chicken, seasoning, buttermilk, hot sauce, flour, cayenne, black pepper, garlic powder, salt, and spices. For frying, use peanut, vegetable, or canola oil. Eight hours is optimal for the buttermilk marinade to yield juicy, delicious chicken.

Up to 24 hours of marinating are acceptable, but any longer will change the texture of the chicken. The amount of heat in the chicken meat depends on the sort of spicy sauce used.

Three easy steps to perfect chicken. Add lots of “High on chicken” sauce, toss, and serve. “High on Chicken” sauce may offer superior quality and flavorful High on Chicken sauce if you’re looking for the most incredible sauce. Making tasty and healthful chicken dinners is now amazingly quick and easy, thanks to High-on Chicken sauces. Whether you are limited on time, ingredients, or ideas, they know how important it is to find the best flavor combination for your taste buds and your health.