Hell yeah, we want this and more of this.
We’ll start by warning you that you’ll need to put in just a bit of extra prep at the beginning, but it’s completely worth it in a way you can’t imagine. Each bite of chicken is hot and crispy with a spicy juicy middle. Topped with cheese and fresh scallions, tomatoes, and avo is it possible to ask for more?
I didn’t think so.
for the hot fried chicken
vegetable oil, for frying
a few drops Mad Dog ECO 1 Million Scoville Extract
1 cup buttermilk
1½ cups flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 ½ tablespoon salt
1 pound chicken thighs, cut into pieces
for the nachos
1 bag nacho chips
6 ounces shredded cheddar cheese
To load the nachos: chopped avocado, lime juice, diced tomatoes, sliced scallions, and olives
Heat a few inches of oil in a wok or stockpot over medium-high heat. The oil should become hot enough to brown a bread cube in about 45 seconds. Preheat your oven to 350ºF.
In one bowl, combine the Mad Dog ECO 1 Million Scoville Extract with the egg and buttermilk. Whisk until well combined.
In another bowl, sift together the flour, garlic powder, smoked paprika, and salt.
Dip the chicken in the ECO mix, then in the flour mix, then again in the ECO and again in the flour mix, shaking off the excess after each step.
Fry the ECO-coated chicken pieces in the hot oil until cooked through, about 3-4 minutes. You may need to work in batches to ensure enough space and the right temperature of the oil.
Meanwhile, spread out the nacho chips on a baking sheet. When the chicken is crispy and cooked through, add it to the baking sheet and top with the cheese. Place the tray in the oven and cook until the cheese just melts about 5 minutes. Remove from the oven and top with your favorite nacho toppings and perhaps a drizzle of your favorite Mad Dog hot sauce.