FRIED CHICKEN RECIPE WITH HOT SAUCE RECIPES
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE RECIPE | MYRECIPES
This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.
Provided by Robin Bashinsky
Total Time 20 minutes
Yield Serves 4 (serving size: 2 thighs)
Number Of Ingredients 10
Steps:
- Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4 teaspoon salt; top with hot sauce.
Nutrition Facts : Calories 312 calories, CarbohydrateContent 9.6 g, CholesterolContent 208 mg, FatContent 13.6 g, FiberContent 0.7 g, ProteinContent 35.8 g, SaturatedFatContent 2.6 g, SodiumContent 444 mg
PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE RECIPE ...
Provided by Kardea Brown
Categories main-dish
Total Time 2 hours 5 minutes
Cook Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
- When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
- Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
- Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
- Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
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Reviews 4.6
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Calories 501.1 calories per serving
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