Spicy Fried Chicken with Gravy
This spicy fried chicken uses bone-in, skin-on thighs and drumsticks coated in seasoned flour and corn starch for maximum crispiness, paired with a savory homemade gravy made from pan drippings and chicken stock.
-0:00
This spicy fried chicken uses bone-in, skin-on thighs and drumsticks coated in seasoned flour and corn starch for maximum crispiness, paired with a savory homemade gravy made from pan drippings and chicken stock.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place chicken pieces on a wire rack set over a baking sheet. Season generously on all sides with salt.
Refrigerate the chicken, uncovered, for at least 4 hours to dry brine.
To make the gravy, melt butter in a saucepan over medium heat. Whisk in an equal amount of flour to create a roux.
Cook the roux, whisking constantly, until it turns a deep golden brown.
Add a splash of soy sauce, then slowly whisk in the chicken stock until the gravy is smooth.
Simmer until the gravy thickens to your desired consistency. Season with salt and pepper to taste, then set aside.
Prepare the dry dredge. In a large bowl, combine 2 cups of all-purpose flour, corn starch, chili powder, garlic powder, paprika, salt, and pepper. Mix well.
Prepare the wet batter. In a separate large bowl, whisk together the egg and hot sauce.
Add about 1/2 cup of the dry dredge mixture to the egg and hot sauce, then slowly whisk in the cold sparkling water to create a smooth, thin batter.
Take a piece of dry-brined chicken and coat it thoroughly in the dry dredge.
Dip the floured chicken into the wet batter, letting any excess drip off.
Return the chicken to the dry dredge for a final, thick coating, pressing the flour mixture on to ensure it adheres.
Heat frying oil in a deep fryer or large pot to 350°F (175°C).
Carefully place the breaded chicken into the hot oil and fry for 10-12 minutes, until golden brown, crispy, and cooked through.
Remove the chicken from the fryer and let it drain on a wire rack.
Immediately season the hot chicken with flaky salt, a pinch of cayenne pepper, and five-spice powder.
Serve hot with the prepared gravy for dipping.
Store fried chicken in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 15-20 minutes until crispy. Gravy keeps refrigerated for 3 days; reheat gently on the stovetop.
Dark meat (thighs and drumsticks) stays juicier during frying because of higher fat content and is more forgiving if slightly overcooked compared to white meat.
Corn starch creates an extra-crispy, lighter crust by reducing gluten development and absorbing less oil than all-purpose flour alone.
Yes, prepare the gravy up to 2 days ahead and refrigerate. Reheat gently on the stovetop, adding stock or water if it thickens too much.
Pierce the thickest part of the thigh; juices should run clear and internal temperature should reach 165°F (74°C).
Yes, but breasts dry out faster when fried. Pound them to even thickness and watch closely to avoid overcooking.
Braised Lamb Shanks with Spiced Rice
90 min · The Golden Balance
Spicy Beef Arayes
25 min · The Golden Balance
Philly Cheesesteak
35 min · The Golden Balance
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
