· 2lbs cut-up chicken
· Sauce mixture
· 4eggs
· 1cup hot sauce (I
use Louisiana Hot Sauce, Tabasco might be hotter)
· Seasoning blend
· 1 1⁄2teaspoons salt
· 1 1⁄4teaspoons fresh ground black pepper
· Dredging mixture
· 2cups all-purpose flour
· 1tablespoon baking powder
---------------------------------------------------------------------------------------
Directions
·
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.
No comments:
Post a Comment