You are here: Home » Recipes » Five-Pepper Chicken Crunchies Five-Pepper Chicken Crunchies Yield servings PrintEmail Ingredients Peanut oil for frying2 1/2 pounds drummettes, about 241 1/2 teaspoons kosher salt1/2 cup flour3 -- eggs, well beaten1/4 cup Louisiana Hot Sauce, or other fruity hot sauce1 3/4 cups all purpose flour3 tablespoons onion powder3 tablespoons garlic powder2 teaspoons poultry seasoning1 1/2 tablespoons dried oregano1 1/2 tablespoons dried basil2 teaspoons paprika1/4 teaspoon cayenne1 teaspoon ground ginger1 1/2 teaspoons ground allspice1 tablespoon chicken bullion base, no cubes1 1/2 tablespoons brown sugar1 tablespoon kosher salt5 tablespoons freshly ground black pepper, no substitutesBasil Dipping Sauce:25 -- basil leaves1 cup fresh spinach1 large clove garlic, roughly chopped1/2 cup roughly chopped green onions1/4 cup green olives with pimientos, about 2 tablespoons chopped1 tablespoon adobo sauce1/4 cup Extra Virgin Olive Oil1 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.