Monday, July 5, 2010

Firecracker Fried Chicken #79

I love spicy fried chicken, but I've never tried to make it on my own.

The case:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying

To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

The ruling:
I added garlic powder, pepper, onion powder, and cayenne pepper to the breading.  After I breaded it, I left it in the fridge for another 45 minutes.  I fried it in the deep fryer at 360 for 15 minutes about 3 at a time.  This was very good fried chicken, but not nearly as spicy as I was wanting/expected.

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