Fiery Chicken

By Executive Sous Chef Amit Rana


  • Take a chicken thigh with skin and clean it.
  • Now make buttermilk and put clean chicken thigh with skin and allow it to marinate for 12 hours.
  • Next day, add a 6 bottle of tobasco sauce to the buttermilk.
  • Now mix refined flour, cayenne pepper, garlic powder, onion powder, salt and pepper and put it in a butchery bag and mix well.
  • Heat oil on medium heat on a side and take the chicken and put it in the above mixture, and fry till half cooked. Then, remove it from oil and allow it to rest for a while. Before serving, put it back into the oil and fry till golden brown and serve in a basket with a blue cheese tobasco sauce.

Make a double boiler. Now, take a clean bowl, add blue cheese and slowly melt it. Add the tobasco sauce and finish with a double cream and also, check the seasoning.


  • Chicken Thigh Skin - 750 Gms
  • Butter Milk - 1000 Ml
  • Tobasco Sauce - 360 Ml
  • Cayenne Pepper - 100 Gms
  • Refined Flour - 1000 Gms
  • Garlic Powder - 100 Gms
  • Onion Powder - 100 Gms
  • Salt To taste
  • Black Pepper to taste
  • Oil For Frying - 1000 Ml
  • For Sauce
  • Blue Chesse - 150 Gms
  • Tobasco Sauce - 60 Ml
  • Cream - 60 Ml
  • Fried Parsley - 60 Gms