making SPICY fried chicken is hard

[Anonymous No.14442672]

I haven't been able to get my fried chicken to taste as spicy as I want. I don't like putting dried cayenne in the breading because if you add enough to make it spicy it burns and makes the chicken bitter. I don't like adding it afterwards because it doesn't really taste like it's part of the chicken.

I have had good luck using a fried chicken batter mix but I need to increase the number of peppers. The brand I use calls for mixing part of the mix with water to make a batter then dipping it into the remaining dry mix. I've tried blending whole habanero peppers with the water used for the batter and it came out mildly spicy but the texture was perfect. There was no bitter flavor though.

Another idea I had was to grind the habanero with a brine and inject that straight into the meat down to the bone. It seems like a pain to do that so I'm looking for other ideas.

[Anonymous No.14442698]

if i want something to be unbearably spicy i use pic related, it has ground up dehydrated scorpion peppers mixed in with salt. the company has a whole line of flavored salts, the smoked jalapeno is really good too.

[Anonymous No.14442706]

The trick is to either brine the chicken or marinate in buttermilk, putting enough spices into the brine/buttermilk itself so it'll flavor the chicken.

Spicing the breading will only spice the breading, not the actual meat.

https://www.youtube.com/watch?v=5UKssrLusBo

[Anonymous No.14442715]

>>14442698

Have you ever fried anything with it? It seems to me that frying significantly reduces the heat of chili peppers.

I'm wondering if mixing a tbsp of vodka with the pepper/water mix would be a good idea. Capsicum dissolves better in alcohol, but I'm worried that the alcohol would be dangerous for frying.

[Anonymous No.14442721]

>>14442672
Theres already a solution to your problem- Nashville fried chicken. You just gotta put it in the sauce bro

[Anonymous No.14442726]

>>14442706

I've done that and the spice never gets to the bone. Restaurants like Popeyes use chicken that has been injected with spicy brine at the processing plant.

[Anonymous No.14442741]

>>14442672
how is chicken fry 11.6 and fish fry 10.4
but they cost the same?

[Anonymous No.14442750]

>>14442721

NFC is dipped in melted lard. I want something less messy that I can pack for the beach or for a picnic. I also like the crispy texture of traditional fried chicken.

[Anonymous No.14442759]

>>14442741

Their fish fry uses more spices.

[Anonymous No.14442815]

>>14442715
it's made with trinidad scorpion peppers, it would do you some good to lose a bit of the heat. i actually cut it with more salt because if you use it like you would use normal salt you will end up in a world of pain.

[Anonymous No.14442819]

Do a spicy brine, spice the breading, and either dry spice or liquid spice after the frying. If you spice through each step of the preparation, it'll come out well, and you can control how clean or messy the final product is. The difficult part is not over-spicing in any of the steps. You really have to have the recipe down so that each step is complimentary and not dominant. You'll get it though.

[Anonymous No.14442839]

>>14442706
Absolutely this.

Marinate the chicken in 2 parts buttermilk to 1 part of your favorite hot sauce at least overnight, and up to 3 days. Season your breading so it's not just white with speckles. Without going into frying technique, you should be good.

[Anonymous No.14442844]

Sous vide the chicken in a bag of spices first and then bread and fry

[Anonymous No.14442880]

>>14442844
This is not a real answer

[Anonymous No.14443559]

>>14442672
your best bet is your brine idea. most hot fried chicken recipes add a shitton of hot sauce and chili powders to the buttermilk brine and then add more to the breading,
but i think you're right about limiting the cayenne in the breading, it only really detracts from the overall experience.

[Anonymous No.14443578]

>>14442741
thats cost per ounce dingus

[Anonymous No.14443588]

>>14442706
This guy gets it. Seasoning the buttermilk always works for me.

[Anonymous No.14443786]

>>14442815
Heatlet detected

[Anonymous No.14444657]

I would be tempted to pierce with one of those Jaccard meat needlers before marinating in spice; and do a two stage batter (first stage spicy; outer layer plain to better protect the spices from burning).

[Anonymous No.14444710]

>>14442880
Why not?? You can do that.
Then you don’t have to fry as long and the chicken is nice and juicy

[Anonymous No.14444738]

>>14443786
t.

[Anonymous No.14444977]

>>14442672
Just cook plain wings then put them right into a bowl and put wing dust on it then put a lid on and shake it.
Make your own by just dumping cyan into it or chilli powder or buy a nice one like pic relate. (Don't know if you would like it but I find it hot but tasty and not bitter)

[Anonymous No.14445188]

Add some pickled jalapeno brine to your buttermilk dredge. Add some spice to your flour, then add a spicy oil (like a Nashville hot chicken) at the finish