Hot and Spicy Fried Chicken

Hot and Spicy Fried Chicken

From Betty's Soul Food Collection... Add black-eyed peas or a mess of greens and lots of piping-hot cornbread.

Prep Time

50

Minutes

Total Time

50

Minutes

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 pieces are cut to bone (165°F).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Leftover fried chicken makes fantastic sandwiches. Spread a little mayo on thick slices of bread, and top with chicken, lettuce and sliced tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 555
    • (Calories from Fat 330),
  • Total Fat 37g
    • (Saturated Fat 8g,),
  • Cholesterol 30mg;
  • Sodium 730mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.