dinner · lunch · Unspecified
15-minute Skillet Fried Chicken with Tabasco Honey Sauce
A fried centered on for the chicken, buttermilk, egg, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cup 2 cups FOR THE CHICKEN:
- 1 item 1 whole Buttermilk
- 1 teaspoon 1 teaspoon Egg, Whisked
- 1 pound 1-½ pound Tabasco
- 1 teaspoon ¼ teaspoons All-puropse Flour
- 3 tablespoon 3 Tablespoons Cayenne Pepper
- 2 tablespoon 2 Tablespoons Salt And Pepper, to taste
- 1 teaspoon 1 teaspoon Vegetable Oil
Equipment
Heavy pot or skillet + Thermometer
How to make it
- 1
Prepare for the chicken, buttermilk, egg, tabasco, all-puropse flour, cayenne pepper, salt and pepper, and vegetable oil as listed and heat the cooking oil to 350°F.
- 2
Combine all-puropse flour, and salt and pepper for the coating or batter, then mix in buttermilk, egg, and vegetable oil as appropriate.
- 3
Coat or fold in cayenne pepper and for the chicken, and tabasco; fry in small batches until crisp and cooked through.
- 4
Drain on a rack or paper towels and season while hot.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
