Extra Crispy Spicy Fried Chicken With Delta Sauce Recipes

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Steps:

• Rinse and dry the chicken parts with paper towels.
• Sprinkle the chicken parts generously with salt and pepper.
• Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
• Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
• Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
• Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
• Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
• Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
• Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
• Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.

Steps:

• Combine the pancake mix with one package of the Italian salad dressing mix.
• Combine the other package with the egg and club soda or beer.
• Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
• Place pieces on a wire cooling rack without allowing to touch each other.
• Let dry for 5 minutes.
• Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
• Bake at 350° for 45 minutes or until done.
• OR:.
• Deep fry at 425° for about 7 minutes.

Steps:

• FOR THE CHICKEN: Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. FOR THE DELTA SAUCE: Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving. Read more at http://www.fromaway.com/cooking/extra-crispy-spicy-fried-chicken-with-delta-sauce#bjBz6PVI