2 1/2 pounds frying chicken, cut into eighths 1 lemon, cut in half 3 cloves garlic, finely chopped 3 tablespoons Hungarian paprika 2 teaspoons ground black pepper 2 teaspoons salt 2 tablespoons dark soy sauce 2 tablespoons Louisiana hot sauce, or to taste 2 cups vegetable oil 1 cup flour
Arrange the chicken pieces in a single layer on a plate. Squeeze the lemon over the chicken and store the chicken in the refrigerator for 15-30 minutes.
Rub the garlic into the chicken and sprinkle the chicken on all sides with the paprika, pepper and salt. Sprinkle the soy sauce and hot sauce evenly over the chicken.
In a large heavy skillet, heat the oil over medium-high heat until hot.
Meanwhile, put the flour in a paper or plastic resealable bag. Add the chicken pieces and shake until the chicken is coated on all sides; shake off any excess. Place the chicken in the oil and cook the chicken for 10-15 minutes on each side until browned and cooked through.
Drain the chicken on several layers of paper towels and serve.
379 calories, 20 grams fat, 18 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.
What a great recipe! We modified the preparation a little, but the end result was the same (delicious!). Instead of rubbing the garlic on the chicken and then seasoning it, we added the garlic (which we pressed instead of chopping) and seasonings into the flour. We then added soy sauce and hot sauce in equal portions to a shallow dish (we didn't measure, but you'll need more than 2 tablespoons of each as called for in the recipe). We dipped the chicken into the sauce mixture and coated evenly. Then we proceeded as directed for flouring the chicken pieces. The result was a flavorful fried coating - don't let the hot sauce scare you off, this wasn't hot like buffalo wings, however if you wish you can reduce the amount and replace it with soy sauce.