On Tap Oil & Vinegar Recipe Detail

Spicy Fried Chicken

with Baklouti Green Chili, Sage, Lemon, & Butter Olive Oils

Ingredients:

Spicy Fried Chicken

• 6 chicken thighs
• 6 chicken drumsticks
• 3 cups buttermilk
• 2 tsp salt
• 1 tsp pepper
• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 Tbsp salt
• 1 Tbsp paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp dried basil
• 1 tsp white pepper
• 1 cup Baklouti Green Chile Olive Oil
• 1/2 cup Sage Olive Oil
• 1 cup Lemon Olive Oil
• 2 cup Butter Olive Oil

Directions:

In large mixing bowl, whisk together buttermilk, salt, and pepper. Add chicken pieces. Cover bowl with plastic wrap and refrigerate 4 hours.

When ready to cook, pour all oils into medium size skillet, until about 3/4" deep. Heat to 350°F.

Prepare breading by combining flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in gallon-sized resealable plastic bag or shallow dish. Mix thoroughly.

One at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove excess. Place in breading mix bag and shake until thoroughly coated. Tap off excess.

Place breaded chicken into 350°F oil. Fry 3-4 pieces at a time. Chicken will drop temperature of oil, but keep as close to 350° as possible. Fry each piece 14 minutes, turning over every 2 minutes, until chicken reaches internal temperature of 165°F.

Remove from oil and place on paper towels. Let rest 10 minutes before serving.