Mid-week last week I received a text from my youngest (by 1-minute) brother Josh. He said, “Hey. I’m trying out a new recipe and thought you might like to use it for your column next week.”

Of course I jumped at the opportunity. I love getting my family involved and it helps provide a new perspective as well.

Josh has always been the cook of the three of us Scott boys. He has been interested in the kitchen for as long as I can remember.

From an early age, he has helped mom with dinner and, as he got older, began preparing it himself.

He knows his way around the kitchen is what I am saying.

So when he offered up a recipe, I was excited because I knew it would be something good.

He then sent it through and my assumptions were confirmed. It was called Southern Spicy Fried Chicken.

Just the name alone set my tastebuds to tingling.

I didn’t hear anything else from him after that, and I was afraid it had been a bust.

When I saw him this past weekend, I asked him, “What did you think of the spicy chicken?”

“It was awesome!” he replied. “(James and I) really enjoyed it!”

This was great news, not only did I have a new recipe to attempt to make, but I also had a subject for this column. That last part was a bit of tongue in cheek humor, but I was glad because that meant I got to feature my brother prominently in this.

I look forward to trying the chicken myself soon, but based on the ingredients such as cayenne pepper and garlic powder, and my love of chicken, I believe I will love it.

The preparation work takes a bit of time, but the results are worth the effort. All good things take time, I believe I heard one time.

So, I would recommend trying this spicy chicken if you want to set your tastebuds alight with flavor.

SOUTHERN SPICY FRIED CHICKEN
Recipe courtesy of allrecipes.com

1 (3 pound) whole chicken, cut into 10 pieces (can use whatever cuts of chicken you desire)
Salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
Salt and ground black pepper to taste
Vegetable oil for deep frying

■ Sprinkle the chicken with salt and pepper and place it in a deep-sided baking dish.
■ Whisk buttermilk, hot pepper sauce and 1 teaspoon cayenne pepper together in a large bowl.
■ Pour the mixture over the chicken, tossing to coat all sides.
■ Cover the dish with plastic wrap and let marinate in the refrigerator for around 2 hours.
■ Remove the chicken from the mixture and shake off the excess. Discard the remaining mixture.
■ Place flour, one tablespoon cayenne pepper, garlic powder, paprika, salt and pepper in a large resealable plastic bag. Shake well to combine.
■ Place two or three pieces of chicken at a time into the plastic bag and shake well to coat with the seasoned flour.
■ Heat the oil in a deep fryer or large saucepan to 350 degrees.
■ Gently place chicken pieces into the hot oil and fry until chicken is cooked through and golden brown, about 8 to 10 minutes for breast and wings, and 13 to 15 minutes for thighs and drumsticks. An instant-read thermometer inserted into the center should read at least 165 degrees.
■ Drain the chicken on paper towels.

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