Hot 'n Spicy Fried Chicken

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

Recipe from Betty Crocker
Hot 'n Spicy Fried Chicken
50 mins
50 mins
by 3.0 8  people
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Chicken, Fried Chicken
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  • 1/2 cup red pepper sauce
  • 1/2 teaspoon garlic salt
  • 3 - 3 1/2 pounds cut-up broiler-fryer chicken
  • 1 cup Original Bisquick® mix
  • 1/2 teaspoon onion salt
  • 1 teaspoon pepper
  • 2 cups vegetable oil
Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
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.
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 piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and legs).
High Altitude (3500-6500 ft): Cook chicken in oil uncovered 15 minutes until brown on all sides. Cover and cook on medium-low 20 minutes. Uncover and cook 5 minutes longer to crisp chicken.

nutrition information

Per Serving: cal. (kcal) 555, Fat, total (g) 37, chol. (mg) 30, sat. fat (g) 8, carb. (g) 14, pro. (g) 41, vit. A (IU) 97, vit. C (mg) 1, sodium (mg) 730, calcium (mg) 61, iron (mg) 3, Starch () 1, Medium-Fat Meat () 5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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