Southern Fried Chicken

• Meat

  • 1 (1 to 2 1/2-pound chicken

• Produce

  • 1/4 cup Garlic powder

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 cup Red pepper sauce, hot

• Baking & Spices

  • 1/4 cup Black pepper
  • 1 House seasoning
  • 1 tsp Pepper
  • 1 cup Salt
  • 2 cups Self rising flour

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1/3 cup Water

Found on foodnetwork.com

Description

Ingredients

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (recommended: Texas Pete)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Directions

• Directions 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 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 than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Recipe courtesy of Paula Deen CATEGORIES: Chicken Dinner Deep Frying View All Main Ingredient Chicken Course Dinner Lunch Technique Deep Frying Cuisine Southern Season Spring