Five-Pepper Chicken Crunchies

  • Yield: servings


Peanut oil for frying
2 1/2pounds drummettes, about 24
1 1/2teaspoons kosher salt
1/2cup flour
3-- eggs, well beaten
1/4cup Louisiana Hot Sauce, or other fruity hot sauce
1 3/4cups all purpose flour
3tablespoons onion powder
3tablespoons garlic powder
2teaspoons poultry seasoning
1 1/2tablespoons dried oregano
1 1/2tablespoons dried basil
2teaspoons paprika
1/4teaspoon cayenne
1teaspoon ground ginger
1 1/2teaspoons ground allspice
1tablespoon chicken bullion base, no cubes
1 1/2tablespoons brown sugar
1tablespoon kosher salt
5tablespoons freshly ground black pepper, no substitutes
Basil Dipping Sauce:
25-- basil leaves
1cup fresh spinach
1large clove garlic, roughly chopped
1/2cup roughly chopped green onions
1/4cup green olives with pimientos, about 2 tablespoons chopped
1tablespoon adobo sauce
1/4cup Extra Virgin Olive Oil
1cup real mayonnaise
-- Shredded Iceberg lettuce
-- Basil leaves


In a deep large heavy cast iron skillet or pan,

on medium high heat, add enough oil in skillet to

come 1/2 way up the sides. Place chicken in a

medium bowl and season with salt. Sprinkle

1/2 cup flour on the chicken and toss well.

Combine beaten eggs with hot sauce, and add to

chicken, and coat. Add 1 3/4 cup flour to a

large bowl along with onion powder, garlic

powder, poultry seasoning, oregano, basil,

paprika, cayenne, ginger, allspice, chicken base,

brown sugar, salt and black pepper. Incorporate

well into flour. Meanwhile make sure oil is ready

to fry. The temperature should be around 360 to

375. If you do not have a thermometer, take the

end of a wooden spoon and set in oil, and if

bubbles immediately start to form at the base

of the spoon, the oil is ready. Toss the chicken

into the seasoned flour one by one and coat

well. Do not dump all the chicken in at once.

You will have to fry in batches. When the

chicken is browned on the bottom, turn to brown

on the other side. Place the chicken on a baking

sheet, that is lined with news paper or toweling,

and has a cooling rack for the chicken to drain.

Place in a 275 oven and repeat process. Make

dipping sauce. In a food processor, add basil,

spinach, garlic, green onions, olives, adobo

sauce, and pulse to incorporate. Add oil, and

pulse a few times. Add mayonnaise and

process until smooth. When plating individually,

set a small bowl on a plate and arrange lettuce

around bowl and place drummettes around.

garnish with basil leaves in dipping sauce.