Chicken fries are one of the easiest dishes to serve any time of the day. You don’t need to be a chef to properly fry the chicken and serve it with tangy or sweet sauce. But the most essential thing you must remember is how much spice is needed to add.
Usually, fried chickens with a strong spicy flavor are considered the best option to please anyone’s appetite. The famous Canadian chef Matty Matheson has also guided to blend all the necessary spices and seasonings a bit extra while marinating and coating chickens. Thus, spicy pan fried chicken with Matty Matheson is the best recipe to follow if you are craving hot chicken fries.
We get to delve into the origin & history of spicy pan fried chicken. What we will also learn is the recipe of how to cook a delicious spicy fried chicken dish, without batter.
Origin & History
Spicy pan fried chicken is an age old American dish. It has originated from Middle age European households. It has been a fan favorite ever since it started getting popular. Mostly, people tend to relate fried chicken with the southern parts of America. The Scottish were actually the first ones to cook a fried chicken dish. Before that, there were fritters available.
Fritters were basically slices of chicken or minced chicken and spices molded into shape and deep-fried in oil. As delicious as those fritters were, fried chicken gained more popularity after the popularity of cookbooks around the 1860s & 1870s. It is impossible to imagine a world without fried chicken now.
Fried chicken is popular all around the globe now. It has spread along with cultural diversity in other continents as well. It is considered to be a comfort food staple and is available in most fast-food chains.
Elements for Cooking
There are a variety of methods in which fried chicken can be prepared. Some of those recipes contain batters. Even the batters have different styles and flavors. There are differences of spices and serving requirements. Some hold on to traditional recipes. Some even have converted to modernized recipes.
The basic components for fried chicken are- Chicken pieces; flour batter; spices like salt, pepper, chili powder, etc.; and buttermilk. These ingredients are held as traditional components to add while making a fried chicken dish. A few fried chicken dishes do not have batter, others also have different types of spices included.
There are usage of different types of pans and pots too. You can use skillets, air fryers, copper pan or pots, non-stick pots, etc. Actually, the flavor depends mostly on the spices and the type of heat the chicken will be cooked in.
How to cook the spicy pan fried chicken
Matty Matheson’s spicy pan fried chicken recipe is downright simple to prepare and the method is very easy to follow. The ingredients are easy to get from your local store. The instructions are very easy –to-go and you can cook it instantly.
What you mostly need to cook the pan fried chicken dish-
- Canola oil (so ¼th of the pan fills up)
- One whole chicken ( cut into 4 pieces)
- Five smashed garlic cloves
- One tbsp. of smoked paprika
- Half a tsp. of cayenne pepper
- Half a tsp. of kosher salt and freshly ground black pepper, each
- Half a tsp. of ground celery seed
- Half a tsp. of ground cloves
- Half a tsp. of ground coriander
Here is the whole cooking below in brief so that you can easily understand.
Gather the spice ingredients
Grind all the spices (Paprika, pepper, kosher salt, black pepper, celery seeds, cloves, coriander) in a blender and put it aside.
Ready your chicken
Wash and quarter it. Rub a bit of salt and pepper on the chicken.
Ready the pan and oil
Fill ¼th of the pan with the canola oil. No batter is necessary for this dish. Dip the chicken pieces into the oil, gradually amp up the heat. By the time the chicken is done, you will see that the heat is higher than when you started cooking.
Now, drain the chicken from the oil and put on a cooling rack. Carefully coat the chicken evenly with the spice blend. Serve warm with your choice of coleslaw or bread and fries, and enjoy!
Spicy chicken is a huge hit among fans of chicken meat and spices. The best part about this dish is that the spices in this recipe are used as an addition to the flavor of the meat, not the other way around.
You don’t need to mess your hands up with batter to cook this recipe. The spice blend goes perfectly with the chicken. You must appreciate the recipe even if you are afraid of burning your tongue a bit. Because this recipe is spicy, yet so delicious that you won’t be able to stop yourself from eating