Post by JJ Judkins on Sept 13, 2008 13:33:22 GMT -6
Hot 'n Spicy Fried Chicken
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
Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
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.
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).
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.
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
Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
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.
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).
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.