Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minIngredients
Directions
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350℉ (180℃). Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients when the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously.
Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes es, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
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