Chicken with Cayenne Pepper is a perfect spicy dish. Easy to cook and low in preparation time, it’s great as an appetizer or as a main dish. Just remember to rinse your mouth with some water before drinking a glass of red wine 😛
This tasty chicken dish is sure to be a family favorite. Cayenne pepper, lemon juice, and garlic make chicken moist and tender with a burst of spicy flavor.
Cayenne Fried Chicken
- Level: Intermediate
- Total: 45 min
3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chickenAdd to Shopping List
- Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer’s instructions for similar foods. Preheat oven to 350 degrees F.
- Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.
- Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.
Chicken Stewed in Paprika and Cayenne Pepper Sauce
Servings:2 to 4 serving
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
There is something so amazing about a basic dish that takes little effort, yet is bursting with an insane amount of flavors. This browned and stewed chicken dish has a vibrant red color which your eyes will love, but your tummy will truly enjoy the sweet, tart, and spicy flavors from the peppers and the tomatoes. You’ll love this super easy recipe so much that it will immediately go on your dinner repertoire.
- 3 large tomatoes
- 2 chicken breasts
- 2 boneless skinless chicken thighs, cut into smaller pieces
- 2 tablespoons olive oil
- 1 small onion, chopped finely
- 1 1/2 teaspoons salt, or to taste
- 4 to 6 garlic cloves, very finely minced
- 1 tablespoon cayenne pepper, or to taste
- 1 1/2 tablespoons sweet paprika, such as Spanish or Hungarian
- 1/2 cup chicken broth low sodium
- 1 cup rice, optional for serving
Steps to Make It
- To prepare the tomatoes first cut them in half, then use a spoon to scoop out and entirely remove all of the seeds and juicy bits from the center of each tomato. Next cut each half into small, even-sized pieces and set them aside until ready to use.
- Pat dry the chicken pieces with a paper towel then set them aside. In a large pan heat the olive oil. Once it is hot, carefully add the chicken. Allow each piece of meat to brown on one side then flip and brown on the other side. Remove the browned chicken pieces from the pan and set aside.
- Continue to cook the dish in the same pan that you browned the chicken — do not discard any of the leftover oil and chicken fat. Turn the heat to medium heat and then add the onion, sprinkle a tiny pinch of fine sea salt over the onions and cook until they are soft and translucent.
- Add the minced garlic and sauté for 2 minutes. Now add the chopped tomato and give the pan ingredients a good stir, allowing to cook for about 5 minutes or just until the tomato bits begin to soften.
- Add the chicken back to the pan, sprinkle in the ground cayenne and the paprika, a large pinch of fine sea salt, and pour in the chicken broth. Give the ingredients a good stir and then spread the chicken pieces in an even layer in the pan.
- Cover the pan, turn the heat to medium-low and simmer for 25 minutes or until the chicken is tender and each piece is cooked through.
- After 25 minutes or so, uncover the pan and simmer for another 10 minutes or until the sauce is reduced by half — but not dry, as you want it to spoon over the chicken when serving. If too much of the liquid has evaporated you may add a little bit chicken stock to the pan.
- Taste the sauce and if needed add more cayenne or paprika or salt as desired. Serve with rice or some crunchy country-style bread.
Cayenne-Rubbed Chicken with Avocado Salsa
Cool, buttery avocado makes a soothing salsa — a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Cayenne Rubbed Chicken
Making a nice spice rub is the best way to liven up any protein. Everyday Food editor Sarah Carey tosses chicken in a spicy cayenne, salt, and pepper dry rub to add instant flavor.
Read the full recipe after the video.
Prep: 10 mins
Total: 30 mins
- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 Hass avocado, pitted and cut into chunks
- Step 1In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
- Step 2In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
- Step 3Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.