Spicy fried chicken from The Best of Gourmet 1987 by Gourmet Magazine Editors

  • Tabasco sauce
  • yogurt
  • Show all ingredients...

  • EYB Comments

    Marinate chicken for 1 hour at room temperature or chilled overnight. Chicken can be fried up to 4 hours ahead. Can substitute vegetable oil for vegetable shortening.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Onion sandwiches; Grated carrot, radish, and chive salad; Pasta shells with tomatoes, olives, and basil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate chicken for 1 hour at room temperature or chilled overnight. Chicken can be fried up to 4 hours ahead. Can substitute vegetable oil for vegetable shortening.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.