Spicy Hot Fried Chicken with Sweet and Tangy Red Chile Glaze

(from Lucianolinda’s recipe box)

Source: Chicago Tribune- Jeanmarie Brownson

Serves 4 people

Categories: Poultry- Chicken

Ingredients

  • 2 Tbsp. salt
  • 2 tsp. garlic powder
  • 1 tsp. chile powder
  • 1 tsp. ground sage
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground red pepper (cayenne)
  • 6 whole chicken legs, separated into thighs and drums (about 3 1/2 lb. total)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup buttermilk
  • 1 egg
  • 1 to 2 Tbsp. hot red pepper sauce preferably Crystal or Louisiana
  • About 1 quart (32 oz.) oil for high heat cooking, such as safflower, sunflower, peanut or rice bran oil
  • Sweet and Tangy Red Chile Glaze and Dipping sauce:
  • 1 cup light agave syrup
  • 1/3 cup vegetable oil, (safflower or sunflower)
  • 1/4 cup hot red pepper sauce
  • 1 to 2 tsp. crushed red pepper flakes, to taste
  • 1/2 tsp. salt

Directions

  1. Mix salt, garlic powder, chile powder, sage, black

  2. pepper and cayenne in a small bowl.

  3. t chicken dry. Place in a single layer in a baking dish. Use about one-third of the salt-spice mixture to rub into all the chicken pieces. Let the chicken dry brine in the refrigerator (uncovered) for an hour or 2.

  4. Season the flour with 1 1/2 tsp. of the remaining salt-spice mixture in a shallow dish.

  5. In a shallow boat, mix buttermilk, egg, 1 tsp. of the remaining salt-spice mixture and hot sauce to taste.

  6. Working with one piece at a time, dip chicken into flour mixture to coat well. Shake off excess. Dip into buttermilk to coat, let excess drain back into bowl. Dip chicken again into the

  7. flour mixture to coat on all sides; shake off excess. Place coated chicken on a rack set over a tray and refrigerate uncovered up to several hours. Let chicken stand room temperature while you heat the oil or up to 1 hour if it’s not to hot in the kitchen.

  8. About 30 minutes before serving, heat oven to 200 degrees. Have a baking sheet topped with a wire cooling rack ready.

  9. Pour oil to a depth of 1/2 inch into a heavy-bottomed pot. Position a deep-fry thermometer

  10. into the pot so the tip is immersed. (Do not let the tip of the thermometer rest on the bottom of the pan. Heat oil over medium to medium-high heat (you’ll need to adjust the heat as you work) until the thermometer registers 325 degrees.

  11. To fry, gently slip a couple pieces of chicken into the oil; do not crowd the pan. Cook; turning gently with tongs after 5 minutes, until chicken is deep-golden and meat feels firm when pressed, usually about 10 minutes total. Transfer to the rack; place In the oven while you fry the rest of the chicken.

  12. To serve: arrange chicken on a heated platter. Drizzle generously with the glaze. Serve hot with extra glaze for dipping.

  13. To make sauce:

  14. Mix everything in a small saucepan. Heat over medium until warm and salt has dissolved. Serve warm.

  15. makes about 1 1/2 cups.

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