24HR MARINATE-FRIED CHICKEN

24hr Marinate-Fried Chicken image

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Chicken

Number Of Ingredients 19

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MARINADE
1/2 cup(s) franks hot sauce
1 cup(s) apple cider vinegar
2 tablespoon(s) worcestershire sauce
3 tablespoon(s) ketchup
1 teaspoon(s) anchovy paste
1 - giant bundle of thyme
1 teaspoon(s) peppercorns
1 - lemon cut in fourths
- water to cover
FLOUR MIX
- flour
1/8 teaspoon(s) baking powder
- cheyenne pepper (a pinch)
- salt
DEEP FRYER OF OIL
- peanut oil works best
CHICKEN OF CHOICE
- used bone in thighs

Steps:

Place all marinade (except water and lemon) in bowl and wisk together. In another bowl place chicken. Pour marinade over chicken cut and squeeze lemon and add. Add water to cover, toss chicken. Cover and refrigerate for 24hrs. Depending on how much chicken, you may have to adjust amounts of marinate. Water should be only about quarter of recipe.
Remove chicken and drain from marinate, removing bundle, and lemons, let air dry for few mins. Mix together flour ingredients. Dip each piece of chicken in flour mix, coating both sides and set on baking rack for 5-10 min. while fryer comes to 375-F
Fry few pieces of chicken at a time in fryer, making sure you dont over crowd and temp comes down. Let rest on paper bag. ENJOY