Nevada

Vegas Hot Fried Chicken

Inspired by the legendary casino buffets of Las Vegas, this Vegas Hot Fried Chicken brings serious heat with cayenne, ghost pepper, and a secret spice blend. It's bold, indulgent, and perfect for those who like to take risks with their taste buds.

⏱ Total 1hr 45min 🍴 Serves 6 🌶 Extra Spicy 🎰 Vegas Style

Equipment Needed

🍳 Deep Fryer or Dutch Oven
🥣 Large Mixing Bowls
🌡 Deep Fry Thermometer
🥚 Wire Cooling Rack
🧀 Rubber Gloves

Instructions

1

Marinate the chicken: Combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

2

Prepare seasoned flour: Whisk together flour, cayenne, paprika, garlic powder, onion powder, salt, and pepper in a large bowl.

3

Heat the oil: Pour peanut oil into a deep fryer or large Dutch oven. Heat to 350°F (175°C). Use a thermometer for accuracy.

Warning: This recipe is VERY spicy. Consider wearing gloves when handling the hot paste.
4

Coat the chicken: Remove chicken from buttermilk. Dredge in seasoned flour, pressing firmly to coat. Let rest on a rack for 10 minutes.

5

Fry the chicken: Carefully lower chicken into hot oil. Fry in batches, 15-18 minutes, turning once, until deep golden brown and internal temp reaches 165°F.

6

Make the Vegas hot paste: While chicken fries, melt lard in a small saucepan. Stir in cayenne, ghost pepper powder, brown sugar, and paprika until combined. Keep warm.

7

Drain the chicken: Transfer fried chicken to a wire rack. Let rest for 2 minutes to allow excess oil to drip off.

8

Apply the hot paste: Using a brush, generously coat each piece of fried chicken with the Vegas hot paste. Work quickly while both are hot.

9

Rest briefly: Let the hot paste set on the chicken for 2-3 minutes. The paste will look shiny and vibrant red.

10

Serve immediately: Place on white bread slices with dill pickles on the side - Vegas buffet style. Have cold drinks ready!

💡 Pro Tips & Variations

  • Control the heat: Omit ghost pepper for a milder version, or add more for true Vegas high-roller heat.
  • Use gloves: Capsaicin from hot peppers can burn skin. Wear gloves when making and applying the hot paste.
  • The brown sugar is key: It adds a slight sweetness that balances the heat and helps the paste adhere.
  • Serve with cooling sides: Ranch dressing, coleslaw, and pickles help tame the heat.
  • Buffet presentation: Serve on a long platter with heat lamps for authentic Vegas buffet vibes.
  • Morning after fix: This chicken tastes amazing cold the next day - a true Vegas tradition.
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