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. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 3, 2010

Make with

Bisquick

Ingredients

1/2

cup red pepper sauce

1/2

teaspoon garlic salt

3- to 3 1/2-pound cut-up broiler-fryer chicken

cup Original Bisquick™ mix

1/2

teaspoon onion salt

teaspoon pepper

cups vegetable oil

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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).