Soul food? Add black-eyed peas or a mess of greens and lots of piping-hot cornbread.
1/2 cup red pepper sauce 1/2 teaspoon garlic salt 3- to 3 1/2-pound cut-up broiler-fryer chicken 1 cup Original Bisquick® mix 1/2 teaspoon onion salt 1 teaspoon pepper 2 cups vegetable oil
1. Stir pepper sauce and garlic salt until blended. Pour over chicken in large bowl; set aside.
2. In medium bowl, stir together Bisquick mix, onion salt and pepper . Remove chicken from sauce; drain. Coat chicken with Bisquick mixture. Discard any remaining Bisquick mixture.
3. In 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium. Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 minutes longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). High Altitude (3500-6500 ft): Cook chicken in oil uncovered 15 minutes until brown on all sides. Cover and cook on medium-low 20 minutes. Uncover and cook 5 minutes longer to crisp chicken.
