Crazy crisp and crazy tender! This chicken took a bit of work but I felt it was worth it. I thought the taste, before serving with any honey or hot sauce, would be spicy. It was not. This chicken recipe could be used in any execution. The chicken by itself didn’t have a ton of flavor other than nice salty chicken skin and juicy insides.
We drizzled it with red Thai chili-infused oil and topped it with chopped chilies and that was awesome! We also experimented by rolling the chicken in some Nashville hot chicken sauce. (We used Hattie B’s recipe—melt 1/2 cup butter, 3 tablespoons cayenne, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika…roll chicken in sauce. Hot!).
I feel like this is a solid, go-to, tried-and-true fried chicken recipe. It definitely begs for the addition of sweet or heat in the end, but that way you can make it your own! [Editor’s Note: That stunning photo at the top of this recipe? That’s Jessie’s lovely handiwork!]
Published at Wed, 16 Sep 2020 08:50:47 +0000