Page 45 - Whats The Vibe By Chef Bruja

Prep Time: 15 minutes Hot Ho ey But e

Co king Time: 45 - 1 ho r
Fried Chicken

Se ving Size: 4 - 6

Inst uctio s Ing edients

• First, start by cleaning your chicken with cold water and vinegar and rub the chicken clean. Pat dry your chicken • 2 pounds of drumsticks

to remove the vinegar taste. If you are using drumsticks, make sure to clean and dry under the skin of your • 10 - 16 oz flour

drumsticks.
• 2 - 3 cups vegetable oil
• After you clean your meat, slit your meat in the middle with a knife on both sides to help with cooking them thor-
• Two eggs.
oughly.

• Begin to season your meat. Add 1 tbsp of green seasoning/sofrito, 1/2 tbsp chicken bouillon, 1 tbsp Chef Bruja • 1 cup buttermilk or whole milk.

everything seasoning, 1 tsp yellow mustard, 2 tsp Franks red hot sauce, 1 tsp of pepper, 1 tsp of oregano, 1 tsp of • 1 tbsp green seasoning/sofrito.

onion powder, 1/2 tbsp Ms. Dash original, and 1 tsp of oil. Mix thoroughly. • 1 tsp yellow mustard.

• Set your meat aside in the fridge to marinate for at least 30 minutes
• 1/2 tbsp chicken bouillon.
• Grab your large deep, wide-set pan and put 2 cups of oil. Put your heat on high and let that get hot for 10 -12 min-
• 1 tbsp Chef Bruja everything seasoning.
utes. After the 12 minutes is up, drop a splash of water in the oil from a distance. If it pops vigorously, it is ready.

Your oil should be at 350 Fahrenheit. • 2 tsp Franks red hot sauce.

• While your oil is heating up, begin to make your egg wash mix. Grab a small mixing bowl and get two eggs and • 1 tsp pepper.

whisk them. Then add 3/4 cup buttermilk or whole milk and 2 tsp of red hot sauce. Whisk that together.
• 1 tsp onion powder.

• Get your zip lock bag and fill it with 10 oz flour and 2 oz cornstarch.

• Begin to season. Add 1 tbsp Chef Bruja everything seasoning, 1/2 tbsp chicken bouillon, 1 tsp ground mustard, 1

Hot Ho ey Sauce
tsp oregano, 1 tsp onion powder, 1 tsp Ms. Dash, 1 tsp garlic powder, and 1 tsp pepper, and shake up your bag to

mix.

• Get your chicken from the fridge and add your chicken to your egg wash, then drop in your flour. Make sure it is Ing edients

fully coated, and shake the excess off. Repeat this step for all your pieces of meat. ( remember not to leave the

chicken just sitting in the flour because it will start to clump up fast from the wet and dry mixture. ) after shaking
• One stick of melted unsalted butter, preferably
off the excess, dump it into your oil.
Irish butter.
• If your wings are the size of the ones in the photos, cook for 15 minutes on both sides. If they are much bigger, al-
• 5 tbsp raw honey.
low them to cook for at least 15 minutes on each size. If you question if your wings are fully cooked, you can slice

in the middle to see. Your chicken should have a nice golden brown color when they are done. • 5 tbsp Franks red hot sauce.

• After all your chicken is cooked, make your sauce to baste it. • 1 tbsp Worcestershire sauce.

• 1 tbsp brown sugar.

Hot Ho ey Sauce

Flo r Ing edients

• First, grab your small saucepot and place your heat on low to medium. Add your one stick of butter and let that
melt.
• 16 oz flour.
• Once your butter melts, add your 5 tbsp raw honey, 5 tbsp Franks red hot sauce, 1 tbsp Worcestershire sauce, • 2 tbsp Chef Bruja everything seasoning.

and 1 tbsp brown sugar. Whisk that together till everything is.

• 1 tbsp/cube of chicken bouillon.
• Taste check and see if you’d like to make it sweeter or hotter, and you can adjust your flavors to your liking.

Once you’re done, place your chicken in a bowl or pot to fit everything and begin to baste your chicken with • 2 tsp ground mustard.
your sauce.
• 2 tsp oregano.
• Coat all your chicken evenly, and set aside to serve and enjoy!

• 2 tsp onion powder.

• 2 tsp pepper.

• One zip lock bag.

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