The frightfully savage Beardbarian inspired me to make this whimsically odd dish because of his antics and stories. Please do check him out.
The beardbarian's Channel: https://www.youtube.com/channel/UCdIbPsX2tLBky_YobjbxK5g
My twitter: @YoutuberCooking
My email: [email protected]
Recipe For the Goblin Legs:
1 Pablano Pepper, diced
2 Jalapeno Peppers, diced
2 Serrano Peppers, diced
4 Habanero Peppers, diced
1 Anaheim Pepper, diced
3 Cups Ale or Beer, your choice
4 Cups Flour
1 tsp Salt
1 tsp Black Pepper
1 tsp Onion Powder
17 Chicken Legs
5 Cups Oil
1 1/2 C Savage Sauce
Directions:
Dice the peppers and place in a bowl, pour in the beer or ale of your choice, cover and let soak in the refrigerator for 2 days. Separate the peppers from the beer. Keep both.
Combine the dry ingredients, then mix in the beer or ale and blend until smooth. Dip the chicken in, making sure to get a thick and even coat on the chicken.
In a Large frying pan, pour the oil in and heat up until you can hear it lightly popping. Put your freshly battered chicken legs in and fry, turning over 2 to 4 times before taking out of the oil and placing on a drip pan (broiler pan). The drip pan keeps the oil from getting caught in the pan next to the freshly fried batter and lets the batter get nice and crispy without burning.
Bake at 350 degrees for 30 minutes.
Ingredients for the Savage Sauce:
4 Cups Tomato Sauce
1 tsp Ground Black Pepper
1 tsp Salt
1/2 tsp Garlic Powder
1 tsp Mustard Powder
2 Tbsp Liquid Hickory Smoke
2 Tbsp Liquid Mesquite Smoke
1/3 Cup + 2 Tbsp Honey
1/4 Cup Vinegar
2 Tbsp Spiced Rum
1/3 to 1 Cup Peppers
Directions:
In a medium pot, pour your tomato sauce in and turn the burner to low to medium-low. Add in the Mesquite, liquid smoke, and honey. Stir well. The sauce needs to be stirred frequently to prevent burning of the sauce. Once the sauce starts to bubble, turn off and pour in the spiced rum, blend in. Turn the stove back on to low to medium low heat, let simmer. Once the sauce starts to boil, add in the vinegar. Reduce heat to low and add in the dry ingredients, blend well, then add in the diced peppers. I chose to use 2/3 Cup because it doesn't make it too spicy for my family, but it does add a bit of a kick.
You can garnish the chicken with the sauce, or you can have it be a dipping sauce, its entirely up to you.
