Recipe: Hot and Spicy Fried Chicken (using hot sauce, Bisquick recipe)
Main Dishes - Chicken, PoultryADVERTISEMENT
HOT AND SPICY FRIED CHICKEN
1/2 cup red pepper sauce (like Frank's Red Hot Sauce)
1/2 teaspoon garlic salt
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in pieces
1 cup Original Bisquick baking mix
1/2 teaspoon onion salt
1 teaspoon ground black 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 (dry) 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.
Source: Bisquick
1/2 cup red pepper sauce (like Frank's Red Hot Sauce)
1/2 teaspoon garlic salt
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in pieces
1 cup Original Bisquick baking mix
1/2 teaspoon onion salt
1 teaspoon ground black 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 (dry) 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.
Source: Bisquick
MsgID: 372145
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!