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Spicy Deep Fried Whole Chicken

Course Dinner, Main Course
Keyword fire flying chicken, fried chicken, whole fried chicken
Prep Time 15 minutes
Cook Time 45 minutes
Brine 1 day
Servings 4

Ingredients

Brine

  • 2 lb Whole Chicken
  • 2 tbsp Salt
  • 2½ tbsp Sugar
  • 4 clove Garlic
  • 2 tbsp Lime Juice
  • 3 cup Water

Dry Batter

  • 1 cup All-purpose Flour
  • 1 cup Cornstarch
  • 2 tsp Baking Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Chicken Stock Powder
  • 1 tsp Salt
  • ½ tsp Pepper

Wet Batter

  • ⅓ of the dry batter
  • 500 ml Water

Other

  • Cooking Oil

Spicy Seasoning

  • 1½ tbsp Smoked Paprika Powder
  • 1 tbsp Chili Powder
  • ½ tbsp Granulated Sugar
  • ½ tsp Salt
  • ½ tsp Chicken Stock Powder

Instructions

  1. Butterfly the chicken by cutting through the chicken breast then open up the chicken. Turn it over, laying it open and then press to make it flat.

  2. In a medium bowl, combine salt, sugar, and lime juice. Pour water and garlic then stir until salt and sugar are completely dissolved. Place the whole chicken into the brine, the chicken should be immerse. Cover the bowl with a plastic wrap then refrigerate for 12-24 hours.

  3. Remove the chicken from the fridge 3 hours before fry the chicken, so that the chicken is room temperature. Pat dry the chicken with a kitchen towel and set aside.

  4. Make the wet mixture by combining the ingredients. Set aside.

  5. Heat cooking oil in a deep fry pan over medium heat. Coat the chicken with a dry mixture then dip into the wet mixture until evenly coated. Once the oil is hot, deep fry the chicken for about 15 minutes then flip over and cook for another 15 minutes. Rest it on the cooling rack.

  6. In a small mixing bowl, combine all the spicy seasoning ingredients then sprinkle it all over the fried chicken.

  7. Spicy fried chicken is ready to serve. Enjoy!

Recipe Notes

  • For an extra crispy crust, double-dip the chicken in the wet batter before frying.

  • Be cautious when deep-frying and ensure the oil temperature is maintained at 350°F (175°C) to avoid burning the coating.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.