Fried chicken is always delicious – but infusing some chilli heat and smokiness into it adds a dose of fiery flavour
• 1.8kg chicken
• 3 eggs
• 60ml tabasco sauce, plus extra to serve
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 150g self-raising flour
• vegetable oil, for deep-frying
1 To joint the chicken, using a sharp knife, remove the wings and legs, separating the thighs from the drumsticks.
2 Cut the first joint from the wings and discard. Remove the breasts from the chicken and cut each breast into 2 portions widthways.
3 Remove the skin from the leg and breast portions. You will have 8 pieces of chicken.
4 In a large bowl, lightly whisk the eggs. Add 60 ml water and the Tabasco, whisk together and set aside.
5 In a plastic bag combine the garlic and onion powders, 1/2 teaspoon of the salt and a good grinding of black pepper. In a separate bag combine the flour and remaining salt.
6 Fill a large saucepan one-third full with vegetable oil and place it over medium heat for the oil to heat up.
7 Pat the chicken dry with paper towel and place the breast pieces in the plastic bag with the garlic and onion powders.
8 Shake well then remove the chicken pieces and place them in the egg mixture. Coat them well with the egg and then put them in the bag with the flour. Shake well again. Repeat with the other pieces of chicken.
9 Check that the oil is at the right temperature by dipping a wooden spoon handle in the oil. If the oil bubbles around the handle, it’s hot enough.
10 Place the chicken legs and wings in the oil, ensuring you don’t overcrowd the pan. Turn the chicken over after 6 minutes and cook for a further 6–8 minutes, or until deep golden and cooked through.
11 Transfer to paper towel to absorb any excess oil. Repeat with the chicken breast, cooking for 8–10 minutes (the breast pieces will take less time to cook).
12 Serve with the chipotle mayo and some extra Tabasco sauce if you want a bit of extra kick.
Recipe courtesy of Brent Owens, extracted from Dig In!