 |
| Photo by K. Ercius |
3 eggs
1/3 c. water
about 1 cup hot red pepper sauce (Texas Pete is recommended)
2 c. self rising flour
1 t. pepper
house seasoning (mix 1 cup salt, 1/3 c. pepper and 1/4 c. garlic powder together)
one 2 1/2 pound chicken, cut up
oil for frying (preferably peanut oil)
- In a medium bowl, beat the eggs with the water.
- Add enough hot sauce so the egg mixture is bright orange.
- In another bowl, combine the flour and pepper.
- Season the chicken with the house seasoning.
- Dip the seasoned chicken in the egg and then coat well in the flour mixture.
- Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
- Fry the chicken in the oil until brown and crisp.
- Dark meat takes longer to cook than white meat.
- It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
- If the breasts are large you can bake for 15 minutes when they are brown enough to make sure they are cooked.
