1/2 c. red pepper sauce
1/2 tsp. garlic salt
3 to 3 1/2 lb. cut up chicken
1 c. original Bisquick mix
1/2 tsp. onion salt
1 tsp. pepper
2 c. vegetable oil

Stir together hot sauce and garlic salt until blended. Pour over chicken in large bowl. Set aside. Stir together Bisquick mix, onion salt and pepper in medium bowl. Remove chicken from sauce; drain. Coat chicken with Bisquick mixture.

Heat oil in large skillet over medium to high heat until hot. Reduce heat to medium. Cook chicken, uncovered, about 15 minutes. Turn chicken; cook, uncovered, about 15 minutes longer or until golden brown on all sides or juice of chicken is no longer pink.

Serves 4 to 6.