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Fried Chicken With Hot Sauce

Fried Chicken With Hot Sauce

Fried Chicken With Hot Sauce

  • Cook Time: 50 Minutes
  • Yield: 8 Servings

Fried chicken is the ultimate comfort food. Spice it up by drizzling it with Las Palmas® Red Chile Sauce to turn this classic into a hot and crunchy treat. Recipe created by Chef Eduardo Ruiz.


  • 4 c. all purpose flour, divided
  • 1 tbsp. smoked paprika
  • 2 tsp. ground chile de árbol, divided
  • 2 tsp. onion powder
  • 2 tbsp. garlic powder
  • 1 tsp. sugar
  • 2 tbsp. kosher salt
  • 1 ½ c. chicken broth
  • 2 eggs
  • 2 fryer chickens, 3 ½ to 4 pounds each, cut into pieces
  • 28 oz. Medium Red Chile Sauce
  • 1 tbsp. cayenne pepper
  • 4 oz. distilled vinegar
  • 3 oz. butter


For the hot sauce:

  1. In a small pot add Las Palmas Red Chile Sauce, paprika, vinegar and butter. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat and set aside for use.

For the chicken:

  1. In a large bowl, combine 3 cups of flour and all the dry ingredients, whisking until combined thoroughly. In a shallow bowl, beat the eggs, chicken broth and remaining flour. Dip the chicken in egg mixture, then place in flour mixture, a few pieces at a time, until evenly coated. Lightly shake off excess flour.
  2. In a deep fryer, heat oil to 375 degrees. Fry the chicken, a few pieces at a time, for 6 minutes on each side or until golden brown and juices run clear. Drain on paper towels and season to taste.

To serve:

  1. In a large bowl, add the hot sauce and toss the hot chicken until evenly coated with sauce. Serve with celery, carrot sticks and ranch.