Posted October 16, 2004 by Nick Lindauer in Recipes



Serves a small crowd. Adapted from Will Lisk, Matt Hudson and Paul Norton.

4 pounds boneless chicken breasts
1 quart Texas Pete
Garlic powder to taste
2-pound bag chicken breader, such as House Autrey Mills
Cayenne pepper, salt and pepper to taste

CUT chicken into strips. Place in large resealable bags. Combine hot sauce with garlic powder and salt and pepper to taste. Pour into bags with chicken and refrigerate overnight.
HEAT 2 gallons vegetable or peanut oil in a deep fryer.
EMPTY chicken breader into a large aluminum pan. Add cayenne, salt and pepper to taste. Wearing rubber gloves, drop chicken strips into breader and toss to coat. Drop into hot oil and cook until crispy and golden.
REMOVE from oil with a slotted spoon or use a fryer basket. Place in a large aluminum pan lined with paper towels. Serve.

Nick Lindauer

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