Reviewed: Oct. 19, 2007

This chicken was relatively easy to make despite the fact that I didn't have any hot sauce, so I made my own with tomato sauce and spices; and I had to skin the chicken for my husband (which is harder than it sounds). I have one question though: the nutrition facts given in a side bar for this recipe state 175.1g fat PER SERVING...is this accurate or is that a typo?!?!?!

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insomniac419

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Reviewed: Sep. 26, 2007

Since hot sauce has plenty of it, I eliminated the salt and added in my own seasonings. Used this with tilapia and my family absolutely LOVED it! Thank you, Tisha!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 10, 2007

This was good, but despite marinating for 24 hrs still wasn't spicy. I think next time I'll try adding spices to the breading. Basically it's fried chicken with a little kick of hot sauce. Good, but not as spicy as I'd hoped.

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fuzzball420

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Sep. 10, 2007

This was pretty good. Not as spicy as I had hoped. After cooking I served the chicken with extra hot sauce for dipping.

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Sep. 8, 2007

awesome, just awesome, i didnt marinate for that long, maybe 20min and it still had some kick. will make it again!!

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CASSERT

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Reviewed: Jul. 9, 2007

If we could give this recipe more than 5 stars, we would! We used chicken cutlets marinated in LA Gold (hot sauce) for approx. 6 hrs. The combo of flour & cornmeal made an excellent coating for the chicken. Make this one!!!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Jul. 8, 2007

OOohhhhhhhhhhh WOW! GOOD stuff! I used a little more hot sauce for the marinade, and added cayenne and paprika to the breading, they were PERFECT! Thanks so much!

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GoingForIt

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Reviewed: Jun. 27, 2007

Unfortunatley I didn't have any cornmeal but the chicken was fantastic without it. Very easy way to spice up fried chicken. This recipe is a favourite now.

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diana

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Reviewed: Jun. 23, 2007

I used chicken breast and La hot sauce. The chicken marinated in the hot sauce for about 6 hours. We liked it but don't know if its something I will ever fix again.

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kehn

Cooking Level: Expert

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Reviewed: Jun. 3, 2007

This was a very good recipe. The one mistake I made was...the oil wasn't hot enough for the first batch, therefore some of the coating came off. Got it right on the 2nd batch and it was extremely crunchy on the outside and yummy! Thanks!

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NewMommy101

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: May 2, 2007

Fabulous, easy and so tasty..I only marinated in the hot sauce for about an hour though because of my litle ones. Great Recipe!

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GODSGLORYELF

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Reviewed: Apr. 13, 2007

I added some spices to the flour/cornmeal coating and everyone loved it. My hot sauce wasn't spicy enough for my dad and husband. So if you like these spicy, use a favorite hot sauce and your set. A good solid recipe. Thanks for sharing!

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OHCRIPE

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: North Bend, Washington, USA

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Reviewed: Jan. 31, 2007

These were pretty good. Changed the recipe a little bit though. Used Shake n' Bake instead of flour and cornmeal, and baked instead of frying. And to the person below that was confused about the oil, none goes in the marinade, it's all for frying. The marinade is the hot sauce only.

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yerxa

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Reviewed: Jan. 8, 2007

This was vary good it is the best chicken I have ever had. I am only 12 years old, and I was able to make it by myself, with minimal supervision. It is great to marinate it the night before you want to have it. The longer you marinate it, the spicer it gets.

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RJALLMON

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Reviewed: Jan. 7, 2007

This was very tasty and we all loved it, although we were expecting spicier. Definitely let the chicken marinate as long as possible. I tried both the skinless drumsticks and boneless skinless breasts cut into uniform strips using my new deepfryer. Both were delicious, but I'll probably do just the breasts for ease when I make this again. The coating is tasty and a nice change. We only could taste a hint of the hot sauce (we used Frank's) on the chicken. We like our wings hot, so we had to add more hot sauce for dipping, and served blue cheese on the side.

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Jan. 1, 2007

This was really delicious! I used wings and drummets for a family gathering and everyone loved it....the platter was empty before I had a chance for seconds. One thing I will keep in mind when I make this again is to double the hot sauce (I didn't think it was spicy enough even after marinating it overnight.)

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LYCOLLINS

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Reviewed: Dec. 29, 2006

I did NOT make this recipe because I was unclear how much of the oil was for the marinade and how much was to be used for frying. Can anyone tell me?

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Cheryl

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2006

This chicken is good. If you can't handle hot food, i wouldnt recommend leaving the chicken marinating for more than an hour. Also, I tried this recipe with chicken breast in an attempt to make boneless hot wings, not a good idea.

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TheWilsons

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Nov. 29, 2006

this is a really good one all of my family loves it

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Amber

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Reviewed: Oct. 11, 2006

Absolutely delicious. I generally don't like dark poultry meat, but it didn't matter this time. Just the right amount of spice for our family as well. I suggest skinning the chicken while it is partially froze. Much easier.

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