Devilish Crunchy Chicken Recipe

Devilish Crunchy Chicken is a tasty and addictive chicken preparation. I love the flavor that the tangy marinade lend to the chicken. Trust me you will love this Devilish Crunchy Chicken!

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Fryer chicken3 Pound, split in half (1 Bird)
 Fruity olive oil1⁄2 Cup (8 tbs)
 Fresh lemon juice1⁄4 Cup (4 tbs)
 Tabasco sauce1⁄2 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Lemons2 Large, cut into wedges

Nutrition Facts

Serving size: Complete recipe

Calories 4039 Calories from Fat 2915

% Daily Value*

Total Fat 326 g500.8%

Saturated Fat 75.3 g376.4%

Trans Fat 0 g

Cholesterol 1020.5 mg

Sodium 1364.3 mg56.8%

Total Carbohydrates 24 g8%

Dietary Fiber 8.4 g33.7%

Sugars 1.5 g

Protein 256 g511%

Vitamin A 40.2% Vitamin C 299.2%

Calcium 26.3% Iron 80.2%

*Based on a 2000 Calorie diet

Directions

Wash the chicken under cold water and pat dry.
Remove the wing tips and discard them or save them for stock.
Trim off excess skin and fat.
With a sharp knife, make an incision between the leg and thigh, partially separating the two sections.
Repeat with the breast and wing sections .
With the skin side up, flatten the chicken with a meat pounder, cracking the bones in several places.
Remove broken pieces of bones.
In a large bowl, combine the olive oil, lemon juice, and tabasco sauce and stir to blend.
Add the chicken, turning to cover with the liquid, cover the bowl, and let it marinate for about 2 to 3 hours in the refrigerator.
Heat a very large, cast-iron skillet over high heat until hot, about 3 minutes.
Lift the chicken from the marinade and place it, skin side down, in the pan.
Reserve the marinade.
Place a flat oven-safe plate or large cake pan over the chicken.
It should not be a tight-fitting lid that causes the chicken to steam.
Weight it down heavily.
I use a large saucepan or tea kettle filled with water.
After about 2 minutes, remove the weight, gently loosen the chicken with a spatula if it is sticking to the pan, and baste with some of the reserved marinade.
Return the plate and weight and cook for 3 to 5 minutes longer, or until the skin is quite crisp and dark colored.
Season the top side with salt and pepper.
Turn the chicken, baste with more of the marinade, season with salt and pepper, and continue cooking the second side for 5 to 7 minutes, uncovered.
Transfer the chicken to a platter or individual plates, squeeze the juice of 1 lemon over it.
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