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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, July 22, 2014

RECIPE OF THE DAY Spicy Fried Chicken

Comfort foods is something most of us crave 95% of the time, well most regular folks that don't get the chance or the money to fork out for a fine dine at the country club or hanging out in some posh part of town.

Spicy Fried Chicken is today's recipe and it is very easy to make, but it takes at least an overnight marinade to make it really good and delicious "ono" you know what I'm saying? So here is the ingredients you'll need, and you can feed quite a few people with this recipe.

1- 5 lbs box of frozen chicken thighs thawed, skin and bone intact.

Marinade
1 cup of 8 fl.oz of Sriracha hot sauce
1 cup of sour cream
1 cup of mayonnaise
1/2 cup vinegar
3/4 cup brown sugar
1 tbsp. ground cloves
2 bay leaves
1 tbsp. cinnamon
1 tbsp. onion powder
1 tbsp. garlic powder
3 tbsp. salt
2 tbsp. white pepper

1 1/2 cups of cornstarch

Directions:
1. Dry the thawed chicken thighs with a paper towel, set aside.
2. Mix all of the ingredients in a large mixing bowl, using a whisk.
3. Place all chicken thighs into the mixture, mix it well, then hit it with the cornstarch, kneading the mixture until it is well coated. Add more cornstarch if you want it more crusted.
Chill covered overnight.

Frying Instructions:
1. Remove chicken from refrigerator, and let sit for about 20 minutes at room temperature.
2. Heat up some vegetable oil until a piece of bread gets brown, add in a few thighs at a time so that whatever you are using to deep fry will not get overcrowded and the heat minimized. (If you are using a deep skillet or wok, heat up enough oil so that when a piece of chicken enters the oil, there will be enough oil to go slightly over the pieces. Cook each side until brown, remove from heat, let sit. It will continue to cook.

If you have a thermometer, stick it into the center of the thigh and if it registers 160 deg F. it's good to go. You may see a slight blood line in some of the pieces, remove it before eating, if the heat penetrates the chicken, it will be safe, however most people just remove that blood line, not all thighs will have it though. But if the blood is dripping it isn't cooked, return to heat and cook through.

Serve it up with rice, mashed potatoes or what ever starch you are happy with. Add more salt and pepper to taste if needed.

Good Luck!
             
© 2014