Fried Chicken & Hot Sauce

February 4th, 2013 by admin

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For Fried Chicken:

  • One whole chicken, cut up
  • 3 cups flour, divided
  • 4 cups buttermilk
  • Salt & pepper to taste

For Hot Sauce

  • 250g (about 2 cups) freshly chopped red chillies
  • 500ml (about 2 cups) white wine vinegar
  • 500g (about 1 pound) white sugar
  • 1 large nugget fresh peeled grated ginger


  1. Boil the chopped chill with sugar, ginger, and vinegar for 15-20 minutes until a syrupy consistency is achieved
  2. Cover chicken in coating of flour, then put all the coated chicken into a large bowl of buttermilk. Keep in refrigerator overnight.
  3. Combine left over flower with salt and pepper and coat each piece of chicken in the mixture.
  4. Fry chicken in peanut oil at medium to high heat until cooked through.

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