Tennessee fried chicken

practice

1 make marinade first. Stir 2 tablespoons of cayenne pepper powder with 1 tablespoon of garlic powder, onion powder of 1 tablespoon of sweet pepper powder and 1 teaspoonful of salt and 1 cup of chili sauce. Put chicken legs in a large plastic seal bag, pour in marinade, squeeze air, squeeze bag mouth, and then through the bag to grasp the marinade and chicken legs, refrigerate for 12 hours.

2 take a large pot, pour in about 7.5cm deep oil, heat 5%. Have a temperature gun, you can pay attention to control, keep the oil temperature at 170 degrees. If you have a fried basket, put it in.

3 In a bowl, stir 1 / 2 cup of flour, 6 tablespoons of cayenne pepper powder and 1 / 2 teaspoon of salt. Stir in another bowl of white milk and 1 1 / 4 cup of chili sauce. In another bowl, stir 4 cup s of flour and 3 tablespoons of cayenne pepper powder, 2 teaspoons of salt, 2 teaspoons of pepper powder and 2 teaspoons of garlic powder.

4 Take the chicken legs out of the refrigerator and pour out the marinade. Dip the chicken legs in the first bowl once, again in the second bowl, then in the third bowl, and finally in the pot. Fry for about 16 to 18 minutes. Drain when deep brown.

5 then make hot sauce. Put 3 / 4 cups of oil out of the pan. Be careful not to burn. Sprinkle brown sugar, two kinds of pepper powder, sweet pepper powder stir well. Spread the chili sauce on the chi cken legs and stir in the middle, otherwise the chili powder will sink to the bottom of the oil. So you can serve.