Aggie06
Under the lump, there’s a twenty gauge pump
I combined and tweaked a few recipes, but really like the outcome.
Wet Mix:
2 cups whole milk (can use buttermilk)
1/3 cup hot sauce (I like Louisiana or Valentino)
Breading:
2 cups flour
3 Tbsp corn starch
3 Tbsp seasoned salt
2 Tbsp paprika
1 tsp chipotle chili powder
1 tsp cayenne pepper
2 tsp black pepper
1/2 tsp garlic powder
1 Tbsp onion powder
Seasoning for hot oil:
2 tsp cayenne pepper (and up to 1/3 cup for more spice)
2 Tbsp brown sugar
1 tsp ancho chili powder
1 tsp chipotle chili powder
1 tsp chili powder (I like gerdhart brand)
1 tsp garlic powder
1 tsp smoked paprika
Chicken:
I like to butterfly 4 breast and pound thin for this recipe, but you can use thighs, or bone in pieces if not doing sandwiches.
Oil:
I like to use canola oil in a cast iron pot. You can use vegetable or peanut oil if you prefer.
Bread and pickles:
I prefer using a toasted bun with a thin layer of mayonnaise, and bread and butter pickles.
Instructions:
1. Whisk milk and hot sauce in a bowl to dip chicken in.
2. Mix the seasonings and flour for breading together in a bowl or bag. I’ve done it both way, it’s a preference if you want to hand dredge or shake the chicken.
3. Dip each piece of chicken in the breading mixture, then into the milk/hot sauce mixture, then back into the breading mixture . Place the breaded chicken onto a baking sheet (I like to use a rack on the sheet) and place in fridge for 30 mins to allow breading to set.
4. Pre-heat vegetable oil to 350 degrees while the chicken rest.
5. Mix together the seasonings for the hot oil and set aside.
6. After the resting period, fry the chicken until golden brown. I typically do two pieces at a time. I like to place the done pieces on a baking rack and place in the oven on warm while frying the remaining pieces.
7. When you’re done frying the chicken, place the seasoning for the hot oil in a skillet. Place approximately one cup of the hot oil from from the chicken and whisk it together with the seasonings in the skillet until combined. Once combined, dip each piece of chicken in the oil, or brush it on (my preferred method)
8. Serve on a bun with pickles, or however you want to eat it.
Wet Mix:
2 cups whole milk (can use buttermilk)
1/3 cup hot sauce (I like Louisiana or Valentino)
Breading:
2 cups flour
3 Tbsp corn starch
3 Tbsp seasoned salt
2 Tbsp paprika
1 tsp chipotle chili powder
1 tsp cayenne pepper
2 tsp black pepper
1/2 tsp garlic powder
1 Tbsp onion powder
Seasoning for hot oil:
2 tsp cayenne pepper (and up to 1/3 cup for more spice)
2 Tbsp brown sugar
1 tsp ancho chili powder
1 tsp chipotle chili powder
1 tsp chili powder (I like gerdhart brand)
1 tsp garlic powder
1 tsp smoked paprika
Chicken:
I like to butterfly 4 breast and pound thin for this recipe, but you can use thighs, or bone in pieces if not doing sandwiches.
Oil:
I like to use canola oil in a cast iron pot. You can use vegetable or peanut oil if you prefer.
Bread and pickles:
I prefer using a toasted bun with a thin layer of mayonnaise, and bread and butter pickles.
Instructions:
1. Whisk milk and hot sauce in a bowl to dip chicken in.
2. Mix the seasonings and flour for breading together in a bowl or bag. I’ve done it both way, it’s a preference if you want to hand dredge or shake the chicken.
3. Dip each piece of chicken in the breading mixture, then into the milk/hot sauce mixture, then back into the breading mixture . Place the breaded chicken onto a baking sheet (I like to use a rack on the sheet) and place in fridge for 30 mins to allow breading to set.
4. Pre-heat vegetable oil to 350 degrees while the chicken rest.
5. Mix together the seasonings for the hot oil and set aside.
6. After the resting period, fry the chicken until golden brown. I typically do two pieces at a time. I like to place the done pieces on a baking rack and place in the oven on warm while frying the remaining pieces.
7. When you’re done frying the chicken, place the seasoning for the hot oil in a skillet. Place approximately one cup of the hot oil from from the chicken and whisk it together with the seasonings in the skillet until combined. Once combined, dip each piece of chicken in the oil, or brush it on (my preferred method)
8. Serve on a bun with pickles, or however you want to eat it.
