INGREDIENTS:
16 chicken thighs (or thigh and thigh combination)
1 1/2 cups buttermilk
1 1/2 teaspoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups flour
1 teaspoon cayenne pepper
Vegetable oil (for frying, about 3 cups)
INSTRUCTIONS:
Step 1: Preheat the toaster or oven to 200 F.
Step 2: Pat the chicken dry with a paper towel.
Step 3: In a large bowl, combine oil, Tabasco sauce, salt, and 1 teaspoon black pepper. Add the chicken legs to the mixture and mix. Cover and refrigerate with marinade for at least 1 hour (or up to 24 hours).
Step 4: Remove the chicken from the buttermilk and discard excess oil.
Step 5: Mix the flour, 1 teaspoon of black pepper and red pepper. Coat the chicken legs in flour and place on the grill while waiting for the oil to heat.
Step 6: In a large, heavy or deep skillet, heat at least 3 cups of oil to 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. Use an instant-read food thermometer inserted into the center of a large, boneless baguette to check for doneness. The maximum temperature for chicken is 165 F.
Step 7: Place the chicken on paper towels to dry.
Step 8: Place the dry chicken on a baking sheet, cover tightly with aluminum foil, and place in a hot iron or oven to stay warm while cooking the next stages.
Step 9: Build and enjoy!
Three cups of oil will give you 1/2 -2 depth in a 10-inch deep skillet and is enough to leave it standing.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH
Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this
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