Roxy15
All-Conference
Hot Chicken Wings/Legs:
***Or Use Your Favorite Chicken Parts
House Seasoning:
1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder
Mix ingredients together and store in an airtight container for up to 6 months.
Chicken:
Oil
2-1/2 lbs. Chicken Wings/Legs
2 Cups Self-Rising Flour
1 Cup Frank’s Red Hot Buffalo Wings Sauce
3 Eggs
Heat oil to 350 degrees in a Deep Pot or Deep-Fat Fryer. Do not fill the pot more than 1/2 full with oil.
***If using Deep-Fat Fryer, use amount of oil according to directions.
In a medium-size bowl, beat the eggs. Add 1 cup Frank’s Red Hot Buffalo Wings Sauce.
Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp.
Dark meat takes longer than white meat. Approximate cooking time is 13-14 minutes for dark meat and 8-10 minutes for white meat.
***If using a Deep-Fat Fryer, cook according to Deep-Fat Fryer directions.
***Or Use Your Favorite Chicken Parts
House Seasoning:
1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder
Mix ingredients together and store in an airtight container for up to 6 months.
Chicken:
Oil
2-1/2 lbs. Chicken Wings/Legs
2 Cups Self-Rising Flour
1 Cup Frank’s Red Hot Buffalo Wings Sauce
3 Eggs
Heat oil to 350 degrees in a Deep Pot or Deep-Fat Fryer. Do not fill the pot more than 1/2 full with oil.
***If using Deep-Fat Fryer, use amount of oil according to directions.
In a medium-size bowl, beat the eggs. Add 1 cup Frank’s Red Hot Buffalo Wings Sauce.
Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp.
Dark meat takes longer than white meat. Approximate cooking time is 13-14 minutes for dark meat and 8-10 minutes for white meat.
***If using a Deep-Fat Fryer, cook according to Deep-Fat Fryer directions.
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