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Deep Fry Hot Chicken
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For 6 persons

Ingredients

  • 3½–4 lb chicken breasts(halved) / chicken wings
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons plus 4 teaspoons kosher salt
  • 4 large eggs
  • 2 cups whole milk
  • 2 tablespoons Tabasco
  • 4 cups all-purpose flour
  • Vegetable oil (for frying; about 10 cups)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon garlic powder
  • Your favorite chili powder of Pepperuko, 5 tablespoons (more or less to taste)

Preparation

Toss chicken with black pepper and 2 tablespoons kosher salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, milk and Tabasco in a large bowl. Whisk flour and remaining 4 teaspoons kosher salt in another large bowl.

Pour in oil to pot. Heat over medium-high heat until thermometer registers 325°C.

Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in milk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Fry chicken, 15–18 minutes, turning occasionally, until skin is deep golden brown and crisp. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk Pepperuko chili powder, brown sugar, garlic powder in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.

TIPS: Can change the chicken to pork belly.

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