Juicy Fried Chicken in Just an Hour

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I had been craving Fried Chicken for quite awhile. My finicky shark had been asking me for chicken drumsticks for quite awhile. I couldn’t let quite awhile go on any longer. I had to make Fried Chicken!

But here’s the thing. I typically soak my chicken in a buttermilk mixture all day before I fry it. Today I didn’t. I found a flavorful way around that. So flavorful, my husband ate 4 of these in one sitting. So flavorful I just had to note what was in this stuff. So flavorful, I WILL be making these again soon!

So what was my trick around the buttermilk? Frank’s Red Hot Wing Sauce

The Hot Wing Sauce was acidic enough to sour the milk a bit and it added a kick to the chicken. The eggs helped the milk mixture stick better too.

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What I used:

12 chicken drumsticks, skin on
1 cup cold milk
2 eggs, beaten
2 Tb Frank’s Red Hot Wing Sauce
3 cups all purpose flour
1 Tb salt
1/2 Tb pepper
Canola oil for frying

Whisk together milk, egg and hot sauce in a large bowl.
In a separate bowl whisk together flour and seasonings.
Dip each chicken drumstick in the milk mixture, then the flour mixture, then repeat. The chicken will be double battered. Allow to coated chicken to rest on a platter while you heat a large frying pan or deep fryer over medium high heat, and you batter the remaining chicken.
Fry chicken on each side, turning halfway through, about 45 minutes, until juices run clear and batter is golden and crispy. Allow chicken to cool at least 15 minutes on a paper bag before serving.

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This is seriously vanishing fried chicken, your family is sure to enjoy.

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We served these with Pulverized Purple Potatoes. You should definitely try those!

What is your favorite way to cook chicken?

Juicy Fried Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Number of servings: 6

Per Serving 1518 calories

Fat 104 g

Carbs 75 g

Protein 67 g

6

Juicy Fried Chicken

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 chicken drumsticks, skin on
  • 1 1/2 cups cold milk
  • 2 eggs, beaten
  • 2 Tb Frank’s Red Hot Wing Sauce
  • 4-5 cups all purpose flour
  • 1 Tb salt
  • 1/2 Tb pepper
  • Canola oil for frying

Instructions

  1. Whisk together milk, egg and hot sauce in a large bowl.
  2. In a separate bowl whisk together flour and seasonings.
  3. Dip each chicken drumstick in the milk mixture, then the flour mixture, then repeat. The chicken will be double battered.
  4. Allow the coated chicken to rest on a platter while you heat the oil in a large frying pan or deep fryer over medium high heat, and you batter the remaining chicken.
  5. Fry chicken on each side, covered at least halfway with oil, turning halfway through, about 45 minutes, until juices run clear and batter is golden and crispy.
  6. Allow chicken to cool at least 15 minutes on a paper bag before serving.

You may also enjoy Baked Indian Chicken

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