Advertisement
YOU ARE HERE: LAT HomeCollections

CHEF'S SECRETS

Fried Chicken--Hot and Spicy

November 29, 1990|ROSE DOSTI | TIMES STAFF WRITER

Roxbury restaurant and disco co-owner Brad Johnson and executive chef Buddy Hungerford claim they strove for an All-American buttermilk-batter-fried chicken that everyone would love. Bingo. This hot and spicy fried chicken made with America's most beloved seasonings--hot sauce and mustard--is now a favorite of celebrities Mickey Rourke, Julia Roberts and Chad McQueen, who have been spotted licking their chops over Roxbury's top seller.

ROXBURY FRIED CHICKEN

2 (2 1/2-pound) whole chickens

1 cup buttermilk

1 cup milk

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 cup whole-grain mustard

Seasoned Flour

Quarter whole chickens. For breast quarter, remove each wing at second joint and cut each half of breast away from rib cage, keeping wing bone intact. For leg quarter, remove thigh bone, leaving drumstick intact. (Or cut into manageable pieces.)

Combine buttermilk, milk, Worcestershire, hot pepper sauce, garlic, salt, white pepper, cayenne, black pepper and mustard. Add chicken pieces, turning to coat well. Marinate 1 hour.

Remove excess marinade and press chicken pieces into Seasoned Flour to completely cover chicken piece.

Heat oil to 325 degrees in deep fryer. Fry chicken, few pieces at time, 9 to 12 minutes or until golden brown and fully cooked. Makes 6 servings.

Seasoned Flour

2 cups flour

1 tablespoon cayenne pepper

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon black pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 tablespoon poultry seasoning

Combine flour, cayenne, salt, white and black peppers, garlic and onion powders and poultry seasoning. Mix well.

Advertisement
Los Angeles Times Articles
|
|
|