Spicy Fried Chicken Necks Recipe
Introduction
Discover the joy of Spicy Fried Chicken Neck, a crispy and flavorful treat that’s beloved for its tender inside and crunchy outside. This budget-friendly recipe combines a simple seasoning blend with the perfect frying technique, making it an irresistible dish for family gatherings or casual snacking.
Ingredients
- 8.8 oz chicken necks, skin left on
- 1/2 tbsp coarse salt
- 1/2 tbsp black pepper, ground
- 2 cloves garlic, smashed
- 2 tbsp lemon juice or calamansi juice
- 1 whole chili pepper
Instructions
- Step 1: Rinse the chicken necks thoroughly to remove impurities, then pat them dry with a paper towel. In a bowl, combine the chicken necks with coarse salt, ground black pepper, smashed garlic cloves, lemon or calamansi juice (including peels if desired), and the whole chili pepper. Mix well to evenly distribute the marinade and let sit for at least 10 minutes.
- Step 2: Heat a non-stick frying pan over medium-low heat for about 5 minutes until evenly hot. Place the marinated chicken necks in a single layer in the pan. Cook, turning every minute or two, until all sides are golden brown and the chicken releases its oil and fat. Remove excess oil if needed, keeping the heat low to avoid burning and ensure thorough cooking.
- Step 3: When the chicken necks are crispy and most fat has rendered, shake off excess oil and transfer to a serving plate. Serve immediately while hot with your favorite vinegar dip or sauce. Optionally, sprinkle a little lemon juice on top for a fresh finish.
Tips & Variations
- Use chicken wings or drumettes if you can’t find necks; the cooking method remains the same.
- Regular table salt or sea salt can substitute coarse salt; adjust seasoning to taste.
- Replace lemon or calamansi juice with lime juice or a splash of white vinegar for different tangy notes.
- Swap fresh chili for red pepper flakes if fresh peppers aren’t available, adjusting heat level as desired.
- Marinate for at least 30 minutes if time allows to enhance tenderness and flavor.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
Storage
Store leftover fried chicken necks in an airtight container in the refrigerator for up to 3 days. The skin will soften but the flavor remains delicious. For longer storage, freeze cooled chicken necks in a single layer for up to 2 months. Reheat in an oven at 350°F for 8-10 minutes or in an air fryer for 3-4 minutes to restore crispiness. Microwaving is quick but won’t bring back the crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken necks for this recipe?
Yes, you can use frozen chicken necks, but be sure to thaw them completely before cooking to ensure even frying and good texture.
What dipping sauces pair well with spicy fried chicken neck?
Spicy fried chicken necks go great with vinegar-based dips, sriracha mayo, garlic aioli, or Mang Tomas sauce for a tangy and savory complement.
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Spicy Fried Chicken Necks Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Spicy Fried Chicken Neck recipe offers a budget-friendly, crispy, and flavorful dish that’s perfect for appetizers or bar snacks. Marinated in a simple blend of salt, pepper, garlic, lemon or calamansi juice, and chili, the chicken necks are pan-fried to golden perfection for a tender inside and crunchy outside. Quick to prepare and full of savory taste, this recipe is perfect for family gatherings or a tasty finger food option.
Ingredients
Ingredients
- 8.8 oz chicken necks, skin left on
- 1/2 tbsp coarse salt
- 1/2 tbsp black pepper, ground
- 2 cloves garlic, smashed
- 2 tbsp lemon juice or calamansi juice
- 1 whole chili pepper
Instructions
- Marinate the Chicken Necks: Rinse the chicken necks thoroughly to remove any impurities and pat them dry with a paper towel. In a bowl, combine the chicken necks with coarse salt, ground black pepper, smashed garlic cloves, lemon or calamansi juice (peels included if desired), and the whole chili pepper. Mix well using your hands or a spatula to evenly distribute the marinade. Let the mixture marinate for at least 10 minutes to help tenderize the meat and infuse flavors.
- Pan-Fry the Marinated Chicken Necks: Heat a non-stick frying pan over medium-low heat for about 5 minutes until evenly hot. Place the marinated chicken necks carefully in a single layer in the pan. Cook them by turning every minute or two to ensure all sides become golden brown. Continue cooking on low heat until the chicken necks release their oils and fat, which is crucial for achieving crispiness. Remove excess oil if necessary to avoid greasiness, and maintain low heat to prevent burning.
- Drain, Serve, and Enjoy: Once the chicken necks have achieved a crispy exterior and have shed most of their fat, shake off any excess oil and transfer to a serving plate. The necks will have shrunk and become crisp. Serve immediately while hot, accompanied by your favorite vinegar dip or Mang Tomas sauce. For an extra fresh touch, optionally sprinkle a little lemon juice on top before serving.
Notes
- Ensure chicken necks are cooked for at least 15-20 minutes to become tender and crispy.
- Marinate for at least 10 minutes to break down tough fibers and enhance flavor.
- Do not overcrowd the pan to maintain proper oil temperature and crispiness.
- Keep oil temperature around 350°F to avoid burning or greasy chicken.
- You may substitute chicken wings, drumettes, or small chicken parts if chicken necks are unavailable.
- Refrigerate leftovers in an airtight container for up to 3 days; crispiness will lessen but flavor remains good.
- Freeze cooked chicken necks for up to 2 months; thaw completely before reheating.
- Reheat using an oven at 350°F for 8-10 minutes or an air fryer for 3-4 minutes for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Filipino
Keywords: fried chicken neck, spicy chicken neck, crispy chicken, Filipino appetizer, quick fried chicken, chicken snack recipe
