Hot 'n Spicy Fried Chicken Soul food? Add black-eyed peas or a mess of greens and lots of piping- hot cornbread.
Prep Time:50 min Start to Finish:50 min Makes:4 servings
1/2 cup red pepper sauce 1/2 teaspoon garlic salt
3- to 3 1/2-pound cut-up broiler-fryer chicken
1 cup Original Bisquick� mix 1/2 teaspoon onion salt 1 teaspoon pepper 2 cups vegetable oil
1. Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside. 2. In medium bowl, stir together Bisquick mix, onion salt and pepper . Remove chicken from sauce; drain. Coat chicken with Bisquick mixture. Discard any remaining Bisquick mixture. 3. In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone (170�F for breasts; 180�F for thighs and legs). High Altitude (3500-6500 ft): Cook chicken in oil uncovered 15 minutes until brown on all sides. Cover and cook on medium-low 20 minutes. Uncover and cook 5 minutes longer to crisp chicken.
1 Serving: Calories 555 (Calories from Fat 330); Total Fat 37g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 30mg; Sodium 730mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars ncg); Protein 41g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 6%; Iron 14% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 Medium- Fat Meat; 2 Fat Carbohydrate Choices: 1