Place cut-up chicken in a large bowl, and cover with buttermilk.
Cover and chill for two hours, or overnight. This is an optional (but
recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until
combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and
cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly
with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake
until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip
each piece in the egg mixture, and return to bag of flour. After all
pieces of been dipped in the egg mixture and put back in the bag,
give it a second shake to coat chicken pieces again.
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Heat oil in deep fryer or deep pan to 350 degrees. Working in
batches, drop each piece of chicken into the hot oil. Fry for 15-18
minutes, or until golden brown, turning occasionally if oil does not
completely cover chicken. Keep in mind that dark meat chicken
takes longer to cook than white meat. Watch your wing segments,
as well; these will finish cooking first.
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