Hot 'n Spicy Fried Chicken Recipe
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From Betty's Soul Food Collection... Add black-eyed peas or a mess of greens and lots of piping-hot cornbread.
Ingredients
- 1/2 cup red pepper sauce
- 1/2 teaspoon garlic salt
- 3 to 3 1/2 pounds cut-up broiler-fryer chicken
- 1 cup Original Bisquick® mix
- 1/2 teaspoon onion salt
- 1 teaspoon pepper
- 2 cups vegetable oil
- Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
- In medium bowl, stir together Bisquick mix, onion salt and pepper . Remove chicken from sauce; drain. Coat chicken with Bisquick mixture. Discard any remaining Bisquick mixture.
- In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and legs).
- High Altitude (3500-6500 ft): Cook chicken in oil uncovered 15 minutes until brown on all sides. Cover and cook on medium-low 20 minutes. Uncover and cook 5 minutes longer to crisp chicken.
- Calories 555 (Calories from Fat 330); Total Fat 37g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 30mg; Sodium 730mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars ncg); Protein 41g. Daily Values: Vitamin A 2%; Vitamin C 2%; Calcium 6%; Iron 14%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 1.Percent Daily Values are based on a 2,000 calorie diet
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