INGREDIENTS
9 – 10 pieces Chicken
or 4 Chicken Breast cut into Tenders
MARINADE
3 Tbsp Hot Sauce or Tabasco Sauce to taste
½ Tbsp Salt
1 Tbsp Paprika
1 Tbsp Chilli Paste
½ Cup Water
TO COOK
First Bowl:
2 Cups Plain Flour
2nd Bowl:
Wet Batter::
1 Club Soda Can or Soda Water (375Ml)
3 Eggs
1 Tsp Seasoning Salt
1 Tbsp Tabasco Sauce
1 Cup Flour
3rd Bowl:
3 Cups Plain Flour
1 Tbsp Salt
½ Tsp Baking Soda
½ Tsp Backing Powder
1/2 Tsp Celery Salt
1/2 Tsp Garlic Salt
1 Tsp Ground Thyme
1 Tbsp Onion Powder
1/2 Tbsp Black Pepper
1 Tbsp White Pepper
1 Tsp Garlic Powder
1 Tbsp Paprika
1/2 Tbsp Ground Mustard
1 Marinate the chicken for 1 hour or longer.
2 Set up your bowls while the chicken is marinating.
3 Heat oil in Deep Fryer or a deep pot to 180℃.
4 Starting with bowl #1 drop pieces of chicken into the bowl and dust with flour well.
5 Place in to bowl #2 and cover with batter and drain.
6 Place battered chicken in to bowl # 3 and recoat with final flour mix.
7 Put chicken in to hot oil and cook.
NOTE:
Most HOT Sauces contain sugar so I use Tabasco to marinate the chicken. You can add or subtract ingredients as you like.
Cooking: Deep fry at 180℃. Pieces 16 – 18 Minutes. Chicken Legs & Wings 10 – 12 Minutes. Chicken Tenders 4 – 6 Minutes
