Crispy Spicy Chicken (Printable Version)

Juicy fried chicken coated in a zesty buffalo-style sauce. It’s a finger-licking snack everyone loves!

# What You’ll Need:

01 - 1 tablespoon melted butter.

02 - 1 cup light brown sugar, packed tight.

03 - 3 eggs, beaten well.

04 - 1 ½ lbs. chicken thighs or breasts, without the skin or bones.

05 - A pinch of salt and pepper, adjust as preferred.

06 - ¾ cup cornstarch.

07 - 1 cup of vegetable oil, with extra if needed.

08 - ½ teaspoon chili powder, optional for heat.

09 - 1 teaspoon garlic powder.

10 - ¾ cup hot buffalo sauce.

11 - 1 teaspoon soy sauce.

12 - ¼ teaspoon of salt for balance.

13 - 2 teaspoons of apple cider vinegar to add tang.

14 - ½ teaspoon of mustard powder for flavor depth.

01 - Set your oven temperature to 350°F (175°C). Combine the ingredients for the sauce, stir them well, and leave it for later.

02 - Slice the chicken into chunks around 2 inches in size and pat them dry. Sprinkle some salt and pepper over the pieces.

03 - Pour vegetable oil into a pan and heat it to 365°F over medium-high heat. Roll the chicken in cornstarch, then coat it again in eggs.

04 - Fry your chicken in smaller batches. Cook for 3-4 minutes on each side, making sure it browns evenly.

05 - Lift the cooked chicken out with a slotted spoon and place it on a rack to drain off the oil.

06 - Beat the eggs in a bowl until bubbly. Dip the chicken pieces into the egg wash to give them a coating.

07 - After all the chicken has been fried, stir it around in the buffalo sauce. Move it to a baking dish.

08 - Bake the chicken for ten minutes, stir it again in the sauce, and then bake for ten more minutes.

09 - Scatter some chopped green onions on top, and eat it with white rice on the side.

01 - For crispier chicken, make sure the oil is hot enough before frying.

02 - Control spiciness by using either more or less of the buffalo sauce.