{"id":442,"date":"2001-01-01T20:47:23","date_gmt":"2001-01-02T04:47:23","guid":{"rendered":"http:\/\/pauldearing.com\/?p=442"},"modified":"2012-03-17T12:40:35","modified_gmt":"2012-03-17T19:40:35","slug":"spicy-fried-chicken","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=442","title":{"rendered":"Spicy Fried Chicken"},"content":{"rendered":"
Marinade<\/div>\n
1 cup\u00a0 milk<\/div>\n
2 eggs<\/div>\n
3 teaspoons\u00a0 Hot sauce (two Louisiana, one Crystal)<\/div>\n
1 teaspoon Italian seasoning<\/div>\n
1 teaspoon cayenne<\/div>\n
\u00bd teaspoon crushed rosemary<\/div>\n
1 teaspoon garlic powder<\/div>\n
1 teaspoon onion powder<\/div>\n
\n
Coating<\/div>\n
2 cups flour<\/div>\n
2 teaspoons paprika<\/div>\n
2 tablespoons Lawry\u2019s seasoned salt<\/div>\n
1 teaspoon black pepper<\/div>\n
1 teaspoon cayenne<\/div>\n
\n
Up to 4 pound of chicken parts<\/div>\n
2 \u00bd cups coconut oil or vegetable oil for frying<\/div>\n
    \n
  • \n
    Mix all of the marinade ingredients in a large bowl.<\/div>\n<\/li>\n
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    Add chicken and marinate in the refrigerator for 3-4 hours.<\/div>\n<\/li>\n
  • \n
    Remove and drain.<\/div>\n<\/li>\n
  • \n
    Heat oil in large frying pan to 330-340 degrees.<\/div>\n<\/li>\n
  • \n
    \n
    Mix all of the Coating ingredients in a paper bag; a gallon plastic bag will work.<\/div>\n<\/div>\n<\/li>\n
  • \n
    One or two pieces at a time put chicken pieces in the bag and shake until coated.<\/div>\n<\/li>\n
  • \n
    Place chicken in hot oil (you may have to cook chicken in batches) and fry, covered for 10-14 minutes, depending on size of pieces. Turn chicken once during this 10-14 minutes.<\/div>\n<\/li>\n
  • \n
    Remove cover and cook for an additional 5-7 minutes, or until the pieces are a rich appetizing brown.<\/div>\n<\/li>\n
  • \n
    Serve with extra hot sauce if desired.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Marinade 1 cup\u00a0 milk 2 eggs 3 teaspoons\u00a0 Hot sauce (two Louisiana, one Crystal) 1 teaspoon Italian seasoning 1 teaspoon cayenne \u00bd teaspoon crushed rosemary 1 teaspoon garlic powder 1 teaspoon onion powder Coating 2 cups flour 2 teaspoons paprika 2 tablespoons Lawry\u2019s seasoned salt 1 teaspoon black pepper 1 teaspoon cayenne Up to 4 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[16,9],"tags":[],"class_list":["post-442","post","type-post","status-publish","format-standard","hentry","category-in-rotation","category-poultry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=442"}],"version-history":[{"count":7,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/442\/revisions"}],"predecessor-version":[{"id":1283,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/442\/revisions\/1283"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}