by Deborah Dowd
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Deborah Dowd's Notes:
Expand5 boneless,skinless chicken thighs,cut into 1-2 inch chunks Ask a question about this ingredient
2/3 cups flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon poultry seasoning Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
2 cups canola oil for frying Ask a question about this ingredient
1/2 stick butter Ask a question about this ingredient
1 cup hot sauce (I use Texas Pete, but use your favorite Ask a question about this ingredient
Pour oil into saucepan or deep fry pan and heat till a bread cube sizzles with bubbles around.
Ask a question about this stepMix flour with salt, herbs and spices, and put in a quart size ziploc bag and shake to mix. In batches, shake the chicken pieces in the seasoned flour and set on a plate (I use paper) until they are all done.
Ask a question about this stepIn batches, fry the chicken pieces until golden brown turning in the oil as necessary. Remove from oil and drain on paper towels.
Ask a question about this stepMeanwhile, melt the butter in the microwave and stir in hot sauce.
Ask a question about this stepAdd the drained chicken pieces to the sauce. Set down on the table and get out of the way!!
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Amanda is a co-founder of Food52.
added over 2 years agoHilarious story! What brand of poultry seasoning do you use?