I was a little worried about this recipe because it calls for some much hot sauce, but what a shocker when you taste the chicken and you only get a mild flavor of the hot sauce, with very little heat at all. This is my favorite fried chicken recipe. It has a nice southern kick to it, which I love. I don’t think chicken has a lot of flavor, but this chicken pops out at you. If you are splurging on calories this is the recipe to splurge on. Thank you Sharlene!!
- 2 lbs cut-up chicken
- Peanut or Vegetable Oil
- 4 eggs
- 1/3 cup water
- 1 cup hot sauce (I used Tabasco)
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons fresh ground black pepper
- Heat peanut oil (I used veggy oil) in a large deep pot to 350°F (do not fill more than half full).
- 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 dredging mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder, 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.
- 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.