frying chicken, with skin cut up
cups vegetable oil
tablespoons white pepper
teaspoon cayenne pepper
cup all-purpose flour
1 Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. 2 In a large bowl, combine flour, salt, peppers, and paprika. 3 Break the eggs into a separate bowl and beat until blended. 4 Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. 5 Dip each piece of chicken into the egg, then coat generously with the flour mixture. 6 Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. 7 To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. 8 Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. 9 As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.