1 hours 40 minutesPrint
- 2lbs cut-up chicken
- Sauce mixture
- 1⁄3cup water
- 1cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
- Seasoning blend
- 1 1⁄2teaspoons salt
- 1 1⁄4teaspoons fresh ground black pepper
- 1⁄4teaspoon garlic powder
- Dredging mixture
- 2cups all-purpose flour
- 1tablespoon baking powder
- 1⁄4teaspoon salt
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
- 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 seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, 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.
- Sprinkle chicken generously on both sides with seasoning blend.
- 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.
Serving Size: 1 (281 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 797
- Calories from Fat 357
- Total Fat 39.8 g
- Saturated Fat 11.5 g
- Cholesterol 356.1 mg
- Sodium 3012.2 mg
- Total Carbohydrate 50.5 g
- Dietary Fiber 2.1 g
- Sugars 1.1 g
- Protein 55.3 g