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By now, most of y’all know that I’m a proud Texas Gal, born & raised! I’m also a proud Latina … well, half anyways! I love TexMex food and habanero hot sauce. And I love mixin’ it up a lil bit in the kitchen. I like adding unexpected ingredients to my foods…kinda like I love trying new foods. I’m the one at the taco stand ordering the Tripas & Lengua Tacos! (If y’all don’t know what that is, google it!) I’m the one trying the escargot and frog legs… and I’m the one turnin’ up the heat en La Cocina! (That’s in The Kitchen, for those of you that don’t habla espanol!)
I don’t cook a lot of fried foods, I know they’re not healthy-so I try to steer clear of them. When I do decide to fry something up, whether it be fish, or chicken, I want to make sure it’s something my family will enjoy eating & remember…because it’ll be a while before I fry up anything again! 
My family can put a hurtin’ on some fried chicken, I ain’t even gonna lie. They can tear it up! Fried chicken is one of the dishes I like to experiment with from time to time. Take today, for example, I was at Walmart…in the Hispanic Food aisle, and I spotted the El Yucateco Habanero Sauce. My wheels got to turning & I knew just what I wanted to do. I just couldn’t decide between the Red Habanero Sauce, the Green Habanero Sauce or the Black Label Reserve… so I bought them all! Holla!
I finally decided I’d use the Black Label Reserve Habanero Sauce, available exclusively at Walmart, to add a different flavor to my fried chicken & kick it up a notch! And boy did it ever! 
Before I go any further, y’all can ‘like’ El Yucateco on FB here. You can also find lots of exciting recipes here. Now that that’s outta the way, let’s head to the kitchen, shall we?! I know y’all have all probably made fried chicken before, but for those that haven’t…we’re gonna take this nice & slow. We’ll start with the batter:
I used 2 cups milk, an egg & a 1/4 teaspoon of El Yucateco Black Label Reserve Habanero Sauce. Blend well & set aside.
Now for the flour mixture: 3 cups flour, 1 tablespoon salt, 1 teaspoon pepper & 1 teaspoon paprika. Mix well.
Take a piece of raw chicken and dunk it in the batter mixture:
Then place it in the flour mixture and cover it well: 
Then back into the batter and back into the flour a 2nd time… this will ensure it’ll be nice and crunchy! Once you’ve completed those steps, it’s ready for the frying pan. Make sure your oil is already heated up, before placing your chicken into it. Hot oil is key to great fried chicken:
I like to fry about 4 pieces at a time. Make sure they’re good and golden before removing them from the oil. The ones pictured below are almost done! 
The habanero sauce in the batter was just what I wanted, it gave the chicken a little added flava! I also made sure to add some on the side, once I plated up our dinner; that way, if we wanted a lil more, it was right there. 
TWITTER PARTY ALERT:
Don’t forget to RSVP to the #SauceOn Twitter Party! Not only will we be sharing delicious recipes using El Yucateco products, but there’ll be prizes too! With $550 in Walmart gift cards being given away, this’s one party you don’t wanna miss! RSVP at: http://www.sofabchats.com/parties/233-sauceon You know I’ll be there, partying right along beside you & #CollectiveBias!
I hope you love my Texas Kickin’ Fried Chicken as much as my family did!
- 1 container Driscoll's Blueberries
- 1 container Driscoll's Strawberries
- 1 can whipped cream
- 1 container tapioca pudding
- Wash the berries.
- Place a handful of blueberries in the bottom of a wine glass.
- Top the berries with 2 Tbsp tapioca pudding, or more if you'd like.
- Cut the strawberries in half & place atop the pudding.
- Squirt whipped cream on the strawberries and top with a blueberry.
- Enjoy!
- You may substitute raspberries and blackberries in place of the strawberries & blueberries.
