"This perfect tailgate recipe will render a tender fried chicken that is spicy, full of flavor and is extra crispy."
5 pounds chicken thighs and drums
1 1/2 cups CHA! By Texas Pete®
6 2/3 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
2 ziplock bags, gallon size
For the Spicy CHA! By Texas Pete® Barbecue Sauce
1 cup barbecue sauce
1/3 cup CHA! By Texas Pete®
For Frying
2 quarts frying oil, if you are pan frying chicken
1 gallon frying oil, if you are deep frying chicken
Marinate the chicken with the CHA! By Texas Pete® for 24 hours in the refrigerator.
Mix the flour, salt and black pepper together until fully incorporated, and divide this flour mixture between two 1-gallon ziplock bags.
After 24 hours, remove the chicken from the marinade, but do not scrape any of the marinade off the chicken, and then divide all the chicken evenly between both bags of seasoned flour. Shake vigorously for 1 to 2 minutes to coat all of the chicken completely.
Preheat the deep fryer to 325°F, or, if pan frying, make sure you pour enough oil into the skillet so the chicken is covered at least half of the way up, about 1 1/2 to 2 cups of oil, depending on the skillet size. If you are pan frying the chicken, turn the heat to medium and try to keep the temperature around 325°F. You may have to adjust the temperature several times during the cooking process.
The chicken takes roughly 20 to 25 minutes to cook. Keep the fryer on a low to medium setting, and check the temperature to maintain the oil at 325°F. The key is to fry the chicken on a low temperature during the first 75% of the cooking process, and then turn up the heat to crisp up the breading just before it’s finished. Keep the temperature at 325°F, and then raise the temperature to 375°F for the last 3 to 4 minutes for an extra crispy breading. The chicken will become more tender the longer you cook it at the lower temperature; otherwise, if you cook it at a higher temperature, the breading will be too dark and the meat will be tough.
While the chicken is frying, prepare the spicy barbecue sauce. Combine the barbecue sauce with the CHA! By Texas Pete®, and mix well. Refrigerate the spicy sauce until ready to serve.
When the chicken is finished, place on paper towels to absorb excess grease, and season chicken with salt and pepper. Be sure chicken is cooked to an internal temperature of 165°F.
Serve with the Spicy CHA! By Texas Pete® Barbecue Sauce.