Easy Tastebud Delights
6.13 Edition (June 13, 2007)
Quick and Easy Recipes
Less than 30 minutes
Hi Everyone and Happy Wednesday to you!
I like the idea that this recipe uses biscuit mix (Bisquick) as the coating for the chicken and hope to try it on a cooler day than we've been having lately.
I like the idea that this recipe uses biscuit mix (Bisquick) as the coating for the chicken and hope to try it on a cooler day than we've been having lately.
Spicy Garlic Chicken
1/2 cup red pepper sauce (tabasco)
1 teaspoon minced garlic
3- to 3 1/2-pound cut-up broiler-fryer chicken
1 cup biscuit mix
1/2 teaspoon onion powder
1 teaspoon pepper
2 cups vegetable oil
1. Stir pepper sauce and garlic until blended. Pour over chicken in large bowl; set aside.
2. In medium bowl, stir together biscuit mix, onion and pepper . Remove chicken from sauce; drain. Coat chicken with biscuit mixture and discard any remaining mixture.
3. In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone (internal temperature of 170°F for breasts; 180°F for thighs and legs).
Makes:4 servings
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1/2 cup red pepper sauce (tabasco)
1 teaspoon minced garlic
3- to 3 1/2-pound cut-up broiler-fryer chicken
1 cup biscuit mix
1/2 teaspoon onion powder
1 teaspoon pepper
2 cups vegetable oil
1. Stir pepper sauce and garlic until blended. Pour over chicken in large bowl; set aside.
2. In medium bowl, stir together biscuit mix, onion and pepper . Remove chicken from sauce; drain. Coat chicken with biscuit mixture and discard any remaining mixture.
3. In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone (internal temperature of 170°F for breasts; 180°F for thighs and legs).
Makes:4 servings
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