Five-Pepper Chicken Crunchies

  • Yield servings

Ingredients

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

Instructions

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.

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