Hot 'n Spicy Fried Chicken
Marilyn
Soul food? 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-pound cut-up broiler-fryer chicken
- 1 cup Original Bisquick® mix
- 1/2 teaspoon onion salt
- 1 teaspoon pepper
- 2 cups vegetable oil
directions
- 1
1. Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
- 2
2. 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.
- 3
3. 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°F for breasts; 180°F for thighs and legs).
- 4
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: Betty Crocker
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