[nice_one]

A few months ago I came across this recipe for fried chicken....it has been a family favorite and gets both thumbs up at dinner parties we have with friends. I have to admit it is not mine but referenced from http://huffmanshotsauce.com . I always buy a bottle a couple of weeks ahead as it ships from New Zealand...I call it my secret ingredient and don't let onto our dinner guests.

Ingredients

¼ cup / 60 ml Huffman's Hot Sauce

½ cup flour
2 tsp salt

1 tsp sugar

½ tsp black pepper - fine ground

1 cup canola oil - for shallow frying


Directions

Place the chicken tenderloins in a shallow bowl and moisten with half of the Huffman's Hot Sauce .

Place the flour, salt, sugar and black pepper into a bowl.

Mix well using a whisk to distribute seasonings evenly.

Place remaining Huffman's Hot Sauce into a bowl and set aside.

Place canola oil into a pan over a low heat.



Dust moistened chicken tenderloins with seasoned flour mix and place onto a tray.

Moisten again with remaining Huffman's Hot Sauce and repeat flouring process.

Shallow fry in batches until browned and crisped on both sides.
Drain on paper towels.

[timbiscut]

made it for the bowl games this past week and it was a hit shall definitly use this recipe agan. THANK YOU
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[KYHeirloomer]

FWIW, that link doesn't work. Takes me to some place selling domain names or some such.

That aside, what is it about that recipe that makes it Kentucky style? To me it sounds more like what they currently call boneless Buffalo wings.

[Griffin]

You could use West Indian 'Jerk' seasoning too. I've been using it for roast chicken that I bake first and then remove the foil to let it brown and finish. The only problem I had was that the seasoning is HOT!!

Otherwise, with roast potatoes and veggies it was fabulous.
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Confusion comes fitted as standard.