Hot & Spicy® 3 Piece Box
Hot & Spicy® 3 Piece Box
Savor the spicy goodness of KFC’s Hot & Spicy3 piece box, crispy fries, gravy, and a drink.
$14.95/ Kcal: 5396KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken pieces (3, mixed parts) | 450 |
| Zinger spice mix (2 tbsp) | 60 |
| Buttermilk (1 cup) | 150 |
| Flour (1 cup) | 455 |
| Cornstarch (1/2 cup) | 60 |
| Vegetable oil (for frying) | 120 (1 tbsp) |
| Fries (200g) | 365 |
| Coleslaw (1 cup) | 150 |
| Spicy dipping sauce (3 tbsp) | 120 |
Preparing the Chicken
Start by selecting three pieces of chicken, ensuring they are skin-on for maximum flavor. You can use drumsticks, thighs, or a combination for variety. Rinse the chicken pieces under cold water and pat them dry with paper towels. This step is essential to help the coating adhere better. After drying, season the chicken generously with salt and pepper. Allow the chicken to rest while you prepare the marinade, as this will enhance the flavor profile.
Marinating in Buttermilk
In a large bowl, combine buttermilk with hot and spicy seasoning to create a flavorful marinade. Whisk the mixture until well combined, ensuring the spices are evenly distributed. Submerge the chicken pieces in the buttermilk mixture, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This marination process not only infuses the chicken with flavor but also tenderizes the meat.
Preparing the Coating
While the chicken marinates, prepare the coating. In a separate bowl, combine flour, cornstarch, and additional hot and spicy seasoning for an extra kick. Mix well to ensure even distribution of the spices. This coating will give the chicken its signature crunch. Set up a breading station by placing the seasoned flour mixture in one bowl and a whisked egg in another. This setup will streamline the coating process and prevent a messy kitchen.
Coating the Chicken
Once the chicken has marinated, remove it from the buttermilk, allowing any excess liquid to drip off. Dip each piece into the egg mixture, coating it thoroughly before transferring it to the seasoned flour mixture. Press the flour onto the chicken to ensure a thick, even coating. For an extra crunch, consider double-dipping: repeat the egg and flour steps for each piece. This technique will create a more substantial crust when fried.
Frying the Chicken
In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). Carefully place the coated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry the chicken for approximately 12-15 minutes, turning occasionally for even cooking. The goal is to achieve a deep golden brown color while ensuring the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the oil and let it drain on paper towels to absorb any excess grease.
Serving Suggestions
While the chicken is still hot, consider serving it with a side of optional hot sauce for those who enjoy an extra layer of heat. Pair it with classic sides like coleslaw or fries to complement the spicy chicken. A cooling dip, such as ranch or blue cheese dressing, can also balance the heat. Arrange the chicken pieces on a serving platter, garnishing with fresh herbs or sliced pickles for a colorful presentation.
Storing Leftovers
If you have any leftovers, allow the chicken to cool completely before transferring it to an airtight container. Store the chicken in the refrigerator for up to three days. To reheat, preheat your oven to 350°F (175°C) and place the chicken on a baking sheet. Heat for about 10-15 minutes or until warmed through. This method will help restore some of the crispiness lost during refrigeration, making it nearly as delicious as when first prepared.
