One of the things the South is known for is fried chicken. There is not one restaurant you can go into that does not serve or offer their own version of this Southern classic. Of course, I am all for spice. We keep a bottle of hot sauce in the cabinet and when I do dine out, I always go for spicy chicken.

A lot of people use buttermilk for fried chicken but I use water. I like to season the bare chicken pieces with creole seasoning and then add the seasoning to the flour as well. That way you get the flavor all the way through each bite.



You will need:
(similar to my recipe for fried chicken here with step by steps, minus the Habanero)

3 boneless skinless chicken breasts or thighs (you can use boneless skinless tenders as well)
2 cups of all purpose flour
Creole seasoning
1 habanero (blended in food processor)
1 bowl of cold water
Oil for frying


Rinse your chicken and place into a bowl. Sprinkle it generously  with creole seasoning. You will need three bowls. One with the seasoned chicken, one full of cold water and another with your flour.

When it comes to seasoning the flour, I do not really use measurements. About 4 tbsp should be good. I always sprinkle enough to coat the top of the flour and then mix it.  Add in your habanero to the flour and mix well.  Take your seasoned chicken and dip it into the flour, coating it. Immediately dip the floured chicken into the water and transfer back to the flour, coating again. You will notice a nice floured surface forms on the chicken. This makes it to be really crispy.



Place the floured chicken into hot oil and cook for about 10-15 minutes until golden brown or no cloudy juice comes out when you stick a fork in it.  Place on paper towel to get rid of excess grease.