All parts of the chicken with skin and bones are used in the preparation. Cut them into convenient pieces, salt and leave for several hours to taste. Then the pieces fall off twice in spicy batter with garlic powder, black pepper and a large spoon baking powder, so that the crust turns out lush and very crispy. Before frying, let the batter dry on the surface of the chicken and then dip the pieces in hot oil. When all the chicken is ready, dip it in a hot sauce of butter and large quantities cayenne pepper. With this cooking method, you will succeed chicken with spicy crisp on the outside and tender juicy meat внутри. 
Time: 3 час.one 5 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg pieces of chicken with skin and bones (cut breasts across in half)
- 3 tbsp. flour
- 1 tbsp. l baking powder
- 1 tbsp. l garlic powder
- 1/3 Art. + 0.5 tbsp. whole milk
- 2 large eggs
- 1 tbsp. l hot sauce
- 0.5 tbsp. vegetable oil + additionally for deep fat (about 10 tbsp.)
- 170 gr sliced butter
- 3 tbsp. l cayenne pepper
- 2 tbsp. l brown sugar
Recipes with similar ingredients: chicken, garlic powder, sauce acute
Recipe preparation:
- Sprinkle chicken with salt and black pepper. Put on a baking sheet cover tightly with plastic wrap and refrigerate at least 2 hours or a day, so that the taste manifests itself.
- In a large bowl, combine flour, baking powder, 1 tsp. garlic powder, 1 tbsp. l salt and 1.5 tsp black pepper. Pour in 1/3 Art. Knead milk with small loose clumps of milk. In another big bowl, whisk the remaining 0.5 tbsp. milk with eggs and spicy sauce. Roll each piece of chicken in the flour mixture, then dip in egg mixture, allow the excess to drain back into the bowl. Return the chicken into the flour mixture and roll to completely cover.
- Lay on a wire rack mounted on a baking sheet and let insist without covering so that the breading is frozen, about 15 minutes.
- In the meantime, fill a large cauldron or other heavy a pan with a thick bottom of 5-8 cm. vegetable oil. Heat on medium heat to a temperature of 175 ° C on a deep fat thermometer. Gently dip 4-5 pieces of chicken into the hot oil. Temperature oil will fall; adjust fire if necessary to maintain temperatures between 150 ° C – 160 ° C.
- Fry the chicken until golden until a thermometer is inserted in the breast, will not show a temperature of 71 ° C, and in the hips – 77 ° C, 10-14 minutes. Remove the pieces with tongs and transfer to a clean grate, mounted on a baking sheet; sprinkle with salt. Heat the oil again to 175 ° C before frying the next batch of chicken.
- While the last batch of chicken is fried, in a medium saucepan size over moderate heat, heat 0.5 tbsp. vegetable oil butter, cayenne pepper, brown sugar, the remaining 2 hours l garlic powder and 0.5 tsp. salt. Toast, stirring often until the butter melts, 2-3 minutes. Dip the fried chicken one at a time a piece at a time in sharp butter, turning with tongs to fully cover by; put it on the wire again. If you like it sharper, sprinkle it top with remaining hot oil.
