Habanero Fried Chicken!

I know, I know. Again with the spicy! ha!  But here at KickAssFood we can’t get enough of it, and while its not made with Guatemalan Insanity Peppers this recipe for amazing habanero fried chicken only makes the addiction that much worse! Speaking of, we CAN’T WAIT for spring to arrive so that we can plant our own peppers! This recipe comes from a group of tailgaters called the BrewCrew6. And like their name suggests, you may want to have several brews on hand to was this fiery chicken down with!!

Ingredients:

  • 6 whole Chicken Breasts Boneless
  • 4 ounce bottle of El Yucateco habanero hot sauce
  • 1 cup flour
  • 5 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 0.5 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 whole eggs
  • 1 cup milk

Method:

  1. Place thawed chicken breasts in a large zip lock bag and pour in the entire bottle of habanero sauce.
  2. Fill the bag with water until the chicken breasts are submerged (don’t use more water then necessary).
  3. Zip the bag up, leaving a large air pocket, and shake completely until water and sauce have mixed, then open the bag and release most of the air out of it.
  4. Zip the bag closed again and refrigerate overnight, making sure the chicken breasts are still completely submerged.
  5. Meanwhile, mix together all the dry rub ingredients in a large zip lock bag. Shake thoroughly, making sure all ingredients are mixed well (dry rub can be made the night before or the day of the game).
  6. The day of the game, preheat oil to 350 degrees (A turkey fryer with vegetable oil is suggested).
  7. Prepare egg wash by mixing together eggs and milk.
  8. Remove 1 chicken breast at a time and rub through the wash thoroughly.
  9. Place the chicken breast in the dry rub bag and shake it until breast is covered in dry rub mixture.
  10. At this point there are two choices: Place the chicken breasts in the oil and cook until golden brown, which will take about 10 minutes, or run the breast back through the egg wash and shake it one more time in the dry rub bag (The latter of the two choices is recommended).
  11. As long as the internal temperature of the chicken is at least 165 degrees, it’s ready to serve. The breast may be enjoyed by itself or as a sandwich
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