 Spicy Fried Chicken
Makes 8 servings
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Ingredients
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2
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cups buttermilk
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2
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cloves garlic, crushed
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1
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tablespoon Original TABASCO® brand Pepper Sauce
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2
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(3-1/2-pounds each) chickens, each cut into 8 pieces
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2
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cups vegetable oil
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2
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cups flour
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2
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tablespoons hot paprika
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1
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teaspoon dried basil
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1
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teaspoon dried thyme leaves
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1
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teaspoon black pepper
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1
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teaspoon salt
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1/2
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teaspoon garlic powder
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Parsley sprigs for garnish (optional)
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Combine buttermilk, garlic and TABASCO® Sauce in large bowl. Add chicken and toss well to combine. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
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Preheat oven to 400°F. Heat oil in large, heavy skillet over medium-high heat until very hot but not smoking. Combine flour, paprika, basil, thyme, black pepper, salt and garlic powder in large paper bag. Remove one third of chicken pieces from marinade, shaking off any excess marinade.
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Place chicken pieces in bag and shake to coat. Shake off excess flour and place in skillet. Cook, turning once, until browned, about 10 minutes. (Adjust heat so oil stays hot but not smoking.) Transfer cooked chicken to large baking sheet. In two batches, repeat browning procedure with remaining chicken and transfer to baking sheet.
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Bake chicken just until no longer pink when pierced near bone, 20 to 25 minutes. Transfer to baking sheet lined with paper towels to drain. Garnish with parsley sprigs, if desired.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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