Thursday, February 16, 2012

Tabanero Fried Chicken


Tabanero Fried Chicken
1 onion, minced
3 tablespoons Tabanero Hot Sauce
4 cloves garlic, minced
1 tablespoon tomato paste
½ cup pineapple juice
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds chicken drumsticks and thighs
Corn oil, for frying
3 cups dry bread crumbs
In a bowl, mix the onion, chiles, garlic, tomato paste, juice and dry spices. Season with salt and pepper. Place the chicken in a large zip top bag, and pour the marinade over. Close, and marinate for 10 minutes.
Pour the oil in to a large skillet, until it reaches halfway up the sides. Heat the oil on high until it reaches 350 degrees, using a thermometer. Pour the bread crumbs onto a large plate. Remove the chicken pieces from the marinade and coat all sides in bread crumbs.
Working in batches, carefully place the chicken in to the hot oil. Cook for 4 minutes per side. Drain the chicken pieces on paper towels, place on a parchment paper-lined baking sheet, and bake in the oven for 10 minutes, flipping the chicken halfway through. Serve hot.

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