Fried chicken in a spicy creamy sauce
Votes: 2
Time: 3 hours 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
All parts of the chicken, skin and bones, are used in this recipe. Cut them into manageable pieces, season with salt, and let them sit for a few hours to develop the flavor. Then, the pieces are dredged twice in a spicy batter made with garlic powder, black pepper, and a generous spoonful of baking powder to create a fluffy and crispy crust. Before frying, let the batter dry on the surface of the chicken, then drop the pieces into hot oil. When the chicken is cooked through, dip it in a spicy sauce made with butter and plenty of cayenne pepper. This method will give you chicken with a spicy, crispy crust on the outside and tender, juicy meat on the inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg chicken pieces with skin and bones (cut the breasts in half crosswise)
- 3 cups of flour
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1/3 cup + 0.5 cup whole milk
- 2 large eggs
- 1 tbsp. hot sauce
- 0.5 cups vegetable oil + extra for deep-frying (about 10 cups)
- 170 g butter, cut into pieces
- 3 tablespoons cayenne pepper
- 2 tbsp. l. brown sugar
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Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper. Place on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours to allow the flavor to develop.
- In a large bowl, whisk together the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt, and 1.5 teaspoons black pepper. Pour in 1/3 cup milk and mix into a batter that forms small, loose clumps. In another large bowl, whisk together the remaining 1/2 cup milk, eggs, and hot sauce. Dredge each chicken piece in the flour mixture, then dip it in the egg mixture, letting any excess drip back into the bowl. Return the chicken to the flour mixture and dredge until completely coated.
- Transfer to a wire rack set over a baking sheet and let sit, uncovered, until the breading sets, about 15 minutes.
- Meanwhile, fill a large Dutch oven or other heavy, thick-bottomed pan with 2-3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350°F (175°C). Carefully lower 4-5 chicken pieces into the hot oil. The oil temperature will drop; adjust the heat if necessary to maintain a temperature between 300°F (150°C) and 310°F (160°C).
- Fry the chicken until golden brown and an instant-read thermometer inserted into the breast registers 165°F (71°C) and the thighs register 175°F (77°C), 10 to 14 minutes. Remove the chicken with tongs and transfer to a clean rack set over a baking sheet; sprinkle with salt. Return the oil to 350°F (175°C) before frying the next batch of chicken.
- While the last batch of chicken is frying, heat 1/2 cup vegetable oil, the butter, cayenne pepper, brown sugar, the remaining 2 teaspoons garlic powder, and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken, one piece at a time, into the hot oil, turning with tongs to coat completely; return to the grill. For a spicier grill, drizzle with the remaining hot oil.
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