SOUTHERN FRIED CHICKEN

By sarey

AMAZING FLAVOR

Ingredients

• HOUSE SEASONING:
• 3 EGGS
• 1/3 C WATER
• 2 C SELF RISING FLOUR
• 1 C HOT RED PEPPER SAUCE (WE USE FRANK'S)
• 1 t PEPPER
• HOUSE SEASONING (SEE BELOW)
• 1 CHICKEN CUT UP
• OIL FOR FRYING (I LIKE PEANUT OIL)
• 1 C SALT
• 1/4 C BLACK PEPPER
• 1/4 C GARLIC POWDER
• MIX TOGETHER AND STORE FOR UP TO 6 MONTHS

Preparation

Step 1

IN A MEDIUM SIZE 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 IN A DEEP POT (DO NOT FILL MORE THAN HALF FULL)

FRY THE CHICKEN IN THE OIL UNTIL BROWN AND CRISP. DARK MEAT TAKES LONGER THAN WHITE MEAT.

APPROX 13-15 MIN FOR DARK; 8-10 FOR WHITE