Saturday, January 28, 2017

Southern Fried Chicken



  • 2 lbs cut-up chicken
  • Sauce mixture
  • 4 eggs
  • 1⁄3 cup water
  • 1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
  • Seasoning blend

  • 1 1⁄2 teaspoons salt
  • 1 1⁄4 teaspoons fresh ground black pepper
  • 1⁄4 teaspoon garlic powder
  • Dredging mixture

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1⁄4 teaspoon salt


How to Make It

  • Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
  • For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
  • Add hot sauce and whisk together well.
  • Pour this mixture into a large plastic zip-top bag.
  • For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
  • For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
  • Rinse and pat dry chicken pieces with a paper towel.
  • Cut breast pieces in half across ribs.
  • Sprinkle chicken generously on both sides with seasoning blend.
  • Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
  • One piece at a time, roll chicken in flour mixture and drop into hot oil.
  • Don't crowd chicken pieces--I cook about half the chicken at a time.
  • Fry chicken until brown and crisp.
  • Drain on paper toweling.
  • Dark meat will take about 14 minutes, white meat about 10 minutes.
  • Remember smaller pieces cook faster than the larger ones.
  • You can check for doneness by piercing to the bone in the thickest part with a fork.
  • If the juices run clear, it is done
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