SPICY FRIED CHICKEN

Chef Leonardo shared this recipe with us. The chef is famous for his kosher creations, and it is a pleasure to share his newest creation.

Spicy Fried Chicken

1 kosher chicken, cut into at least ten pieces (2 wings, 2 drumsticks, 2 thighs and each breast cut into 2 pieces)
Freshly ground black pepper
Paprika
Chili pepper
Aunt Jemima self rising flour
Peanut Oil
Whole very hot peppers, habanero or scotch bonnets

Fill a heavy bottomed skillet with peanut oil to a depth of approximately 1 ¼ inches. Cut up hot peppers. Be careful handling them. Wear rubber gloves.
If you don’t have to be careful in the handling of the peppers—then the peppers are not spicy enough to make a difference. The more peppers the spicier the oil. Bring peanut oil to 350 degrees. Place chopped peppers and seeds in oil. Be careful not to burn the peppers. This should take about 5 minutes. When oil is sufficiently spicy, use a slotted implement to remove any trace of peppers or seeds.

Put flour, freshly ground black pepper, paprika and chili pepper in a shallow pan or bowl. The paprika and chili are mainly for color. They will give the chicken a lovely golden brown color. Add a couple of pieces at a time to the flour. Coat thoroughly.

Bring spicy peanut oil to 350 degrees. Cook dark meat and wings together. Slip chicken into oil. Fill skillet to capacity with chicken. Do not allow chicken to scorch. Turn chicken when color “looks” deep golden brown. Dark meat and wings are much more forgiving. Breasts need more attention. Remove when pieces are golden brown. Should be about five minutes on each side. Let pieces drain on wire rack or plate with paper towels.