SPICY FRIED CHICKEN
In episode 7 of “Cooking with Alli” Allison prepares a classic fried chicken in a cast iron skillet. Allison spices it up a bit by adding some TC56 Buffalo sauce. We had fun doing this one and hit some bumps in the road in the process. Alli fought through the hiccups and the final product was excellent. We hope you make and enjoy!
INGREDIENTS:
2 Chicken legs
2 Chicken breasts
2 Chicken thighs
Buttermilk
TC56 Buffalo sauce
2 cups of all-purpose flour
¼ cup Paprika
¼ cup Cayenne pepper
¼ cup Roasted garlic powder
Peanut oil
Method:
- Take chicken pieces (leg, thigh, breast, wings) and marinate in buttermilk (keeps the chicken tender and juicy) & some TC56 Buffalo sauce overnight.
- Take your all-purpose flour and mix it with paprika, roasted garlic powder, and cayenne pepper.
- Bring your peanut oil in the cast iron skillet up to medium heat. Test tempeture with a pinch of flour. You should hear a slight sizzle.
- Take your chicken pieces out of the buttermilk and into your flour mixture. Coat evenly and everywhere.
- Place floured chicken into the skillet. Fry until golden brown. 10 minutes on each side.
- After chicken is done place on a paper towel to drain excess grease.
- Drizzle TC56 Buffalo Sauce onto your fried chicken and plate.
- Enjoy!
“IT’S REALLY REALLY GOOD”
