Homemade Spiced Fried Chicken Recipe

How to make fried chicken at home. Jump to the Spiced Fried Chicken Recipe or read on to see our tips for making it.

Homemade Spiced and Fried Chicken Recipe

In the past, we’ve said we aren’t the biggest fans of frying at home, but when the result is flaky crisp chicken, we throw in the towel and give in. We fried these up for maché magazine a while ago and got everyone involved drooling, so do yourself a favor and make this chicken yourself.

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For this fried chicken recipe, we spice things up a bit. After dipping chicken pieces into a mixture of egg and water, we dredge them into a combination of flour, baking powder and spices. We add warm spices like cinnamon, ginger and nutmeg. Then for a kick, some cayenne pepper. After frying, the batter becomes light and crisp.

How to Make Fried Chicken

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Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Homemade Spiced Fried Chicken Recipe

  • PREP
  • COOK

This the batter for this chicken becomes light and crispy and has hints of cinnamon, nutmeg and ground ginger.

Makes approximately 4 servings

You Will Need

2 cups all-purpose flour

2 teaspoons sea salt

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 teaspoon cayenne

3 large eggs

1/3 cup water

1 (3 to 3 1/2 pound) chicken, cut into pieces or use a mix of thighs and drumsticks

3 to 4 cups peanut oil or a neutral oil like canola, more as needed


    1Pour oil into a deep, heavy-bottomed pot with a lid. Do not fill the pot more than 1/2 full with oil. Heat oil over medium-high heat to 350 degrees.

    2In a medium bowl, whisk the flour, salt, baking powder, cinnamon, ginger, nutmeg and cayenne. In another bowl, whisk the eggs with water.

    3Set a rack on a baking sheet or tray.

    4Working in batches, dip the chicken pieces into the egg mixture then into the flour. Shake off excess flour then fry the chicken in the oil until brown and crisp. A meat thermometer is helpful here, the chicken is done when the internal temperature of the chicken is 165 degrees F. Dark meat will take 10 to 15 minutes and white meat will take 8 to 10 minutes.

    5Remove chicken to the rack to drain and rest, sprinkle with salt and serve.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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11 comments… Leave a Review
  • Hugo San March 16, 2019, 6:40 am

    Hi Joanne & Adam, Thank you both for all your efforts and time spent to deliver your website and all its recipes, which I found them to be deliciously interesting and enticing. Any food prepared for, and good for your own family, are certainly good for your readers. I admire you both for sharing your recipes with us. Keep up the good work and I take this opportunity to extend my best and warm wishes to you both and your loved ones. From your new reader and a home cook in the City State of Sunny Singapore.

  • landon slater January 16, 2014, 1:20 pm

    this recipe save my dinner party and my job in more ways than one

  • Ilona October 4, 2013, 5:20 am

    What is the amount of chicken I need to use

    • Joanne October 6, 2013, 12:02 pm

      Hi there — So sorry, it was not listed. We have fixed it now. You will need 1 chicken, cut into pieces OR about 1 1/2 to 2 pounds chicken pieces (thighs, drumsticks, etc).

  • tia August 14, 2013, 2:21 pm

    I know what I am having for dinner…that chicken does look very good ! Let you know tomorrow how dinner turns out tonight….thanks for the recipe.

  • Jupiter Jim July 29, 2012, 12:15 am

    Love the idea of fried chicken with some ginger AND cayenne. Ginger is one of my favorite all time spices! I even put it into my carrot juice! And stir fry, of course, and whatever!

    Thanks for sharing!

    ~ Jupiter Jim

  • Judy June 27, 2012, 6:26 pm

    Question, recipe calls for baking powder, the mixing directions call for baking soda!
    I am confused…which do you use?

    • Joanne June 27, 2012, 6:29 pm

      Hi Judy — So sorry for the mistake. You’ll want to use baking powder.

  • Marie June 24, 2012, 11:08 am

    This is the best site and I can’t wait to make the spiced&fried chicken,will let you know how the family likes it.

    • Tia August 15, 2013, 8:39 am

      I made this for dinner last night and it was good chicken, it had a beautiful appearance when it was done, my husband said he fell in love with me all over again … I will make this recipe again but I am going to switch it up a bit. The spices were a bit understated for us…..it gave a hint without really being there, that said I will add more spice next time. Also, I was using only chicken legs and could have got by with a cup of flour instead of the 1.5 I used, again using the recommended spices and cutting back on the flour, it just was not spicy enough.
      Great recipe, and I think each one will add or subtract the spices to suit their own taste, nothing against the original recipe. Thanks for posting it ! This recipe goes in my “do again” box and not in the circular file!

  • Lindsay @ Pinch of Yum January 26, 2012, 8:20 am

    Lovely site! I found it while searching for some herbed egg recipes… I’m going to try your baked eggs for a brunch this weekend. Great photos and great recipes!


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