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Whole fryer cut in 8 pieces: 2 breasts , 2 wings, 2 thighs, 2 drumsticks

Do this in three parts starting with the soak in buttermilk for at least 24 hours and up to 4 days. When you are ready to cook, make your flour mixture and then fry pieces in either a small home fryer or a cast iron skillet.

Buttermilk wash:

3 cups buttermilk

1 egg

1/4 cup Tabasco hot sauce

2 tablespoons El Yucateco Chile Habanero XXX hot sauce

2 rough chopped jalapeno peppers

1 tablespoon black pepper

1 tablespoon salt

Combine buttermilk, egg, hot sauces, jalapeno and remaining dry ingredients in large bowl. Add chicken to the bowl and mix up thoroughly with your hands.

Flour coat and seasoning:

3 cups self rising flour

1 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon dry mustard

2 tablespoons Tony Chachere’s Creole Seasoning

3 tablespoons cayenne pepper

2 tablespoons black pepper

2 tablespoons salt

1/2 cup crushed Flaming Hot Cheetos

Heat vegetable (or canola or lard) oil to temp of 325 degrees. Combine flour and all ingredients in a large mixing bowl. (Chicken needs to warm up, not right out of fridge!) Throw a few tablespoons of buttermilk in to flour, take chicken pieces out of the buttermilk, shake off and coat with the flour mixture so that NO moisture shows. Lay into the fryer at 325 degrees for 8 mins to a golden brown and then finish in oven 6 more minutes at 380 degrees. Remove, sprinkle lightly with coarse salt and allow to cool on a rack over paper towels. Serve.

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Optional Nashville Hot Style

1/2 cup lard, melted and heated (or hot frying oil)

2 tablespoons butter

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Dill pickle chips

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heat proof bowl with butter and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately with cold dill pickle chips

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