Ready to recreate the crispy, golden magic of Hip Hop Fish & Chicken in your own kitchen? This recipe delivers bold seasoning, an irresistible crunch, and that unmistakable takeout-style perfection. Trust me, your taste buds are in for a treat!
Why You’ll Love This Recipe
- Signature Crunch: Achieve that restaurant-quality, perfectly crispy coating for both chicken and fish.
- Bold Flavor: A blend of spices ensures every bite is packed with savory goodness.
- Versatile Combo: Enjoy the best of both worlds—juicy chicken and flaky fish.
- Perfect for Sharing: A crowd-pleaser for family dinners, cookouts, or game day snacks.
Ingredients
Here’s what you’ll need to bring this delicious dish to life:
For the Chicken & Fish
- Chicken Wings or Drumsticks: Juicy, tender, and ideal for frying.
- White Fish Fillets (Whiting, Tilapia, or Catfish): Mild and flaky, they pair beautifully with the seasoned breading.
- Buttermilk: Adds tang and helps tenderize the meat and fish during marination.
- Hot Sauce: Optional, but gives an extra kick of flavor.
For the Breading
- All-Purpose Flour: Forms the base for a crispy coating.
- Cornmeal: Adds extra crunch, especially to the fish.
- Spices (Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper): A flavorful mix for a well-seasoned crust.
Frying
- Vegetable Oil: For deep frying to golden perfection.
For the Lemon-Pepper Seasoning
- Lemon-Pepper Seasoning: Provides a zesty finish.
- Paprika & Salt: Enhances flavor and adds a touch of smoky color.
Note: Full ingredient measurements can be found in the recipe card below!
How to Make the Recipe
Step 1: Marinate
Combine buttermilk and hot sauce in a bowl. Add chicken and fish, ensuring they’re fully coated, and refrigerate for at least an hour (overnight for maximum flavor).
Step 2: Prepare the Breading
Mix flour, cornmeal, and spices in a shallow dish for a perfectly seasoned coating.
Step 3: Coat
Remove chicken and fish from the marinade, letting excess drip off. Dredge in the breading, pressing firmly to coat. Rest for 10 minutes to set the coating.
Step 4: Fry
Heat oil to 350°F (175°C). Fry chicken for 12-15 minutes and fish for 4-6 minutes, until crispy and golden brown. Drain on a wire rack or paper towels.
Step 5: Season
While hot, sprinkle with the lemon-pepper seasoning for that irresistible finishing touch.
Pro Tips for Making the Recipe
- Marinate Longer: Overnight marination enhances tenderness and flavor.
- Don’t Overcrowd: Fry in batches to maintain the oil temperature and ensure crispiness.
- Temperature Check: Use a thermometer to ensure chicken reaches 165°F (75°C) internally.
How to Serve
Pair your crispy fried chicken and fish with:
- Sides: Fries, coleslaw, or mac and cheese.
- Dips: Hot sauce, tartar sauce, or honey mustard.
- Garnishes: Lemon wedges for a citrusy zing.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing
Freeze fried pieces in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in an oven at 375°F (190°C) for 10-15 minutes to restore crispiness.
FAQs
Can I use boneless chicken?
Yes! Boneless thighs or breasts work well just adjust frying time accordingly.
What’s the best oil for frying?
Vegetable, canola, or peanut oil are excellent choices for high-heat frying.
How do I make this dish spicier?
Add extra cayenne pepper to the breading or marinate with additional hot sauce.
Can I bake instead of fry?
For a lighter option, bake in a preheated oven at 400°F (200°C) until golden and cooked through.
Hip Hop Fish and Chicken
Equipment
- Deep Fryer
- Mixing bowls
- Tongs
Ingredients
Chicken
- 4 chicken breasts or thighs bone-in or boneless
- 1 cup buttermilk
- 1 tbsp hot sauce optional, for extra heat
Breading
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp cayenne pepper adjust to taste
- 1 tbsp cornmeal optional, for extra crunch
- Oil for frying
Crack Seasoning
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp lemon pepper
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1/2 tsp cumin
Instructions
- Marinate the chicken by combining buttermilk and hot sauce in a bowl. Add the chicken, cover, and refrigerate for at least 2 hours.
- In a separate bowl, mix together the flour, baking powder, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and cornmeal.
- Remove the chicken from the marinade, allowing excess liquid to drip off.
- Dredge each piece of chicken in the seasoned flour mixture until fully coated.
- Heat oil in a deep fryer to 350°F (175°C). Fry the chicken in batches for about 6-8 minutes per side until golden brown and cooked through.
- Remove from the fryer and let drain on a wire rack or paper towels. Immediately sprinkle with crack seasoning.