Southern Fried Chicken
2 eggs was enough for 8 Legs, use 3 eggs if thighs or breasts
1 cup hot red pepper sauce, I used Texas Pete; its the best.
2 cups self-rising flour 2 teaspoons pepper-mix in flour
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil for frying,1/2 of pan (peanut oils is best but i used canola oil)
Directions
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Rinse Chicken,PAT DRY! Dip in Egg, Dip in house seasoning and then coat well in the flour mixture.
|
Heat the oil to no.8 on electric stove in ironcast Skillet. Fill the Skillet almost 1/2 full with oil, making sure oil is very warm when u put chicken in.
Fry the chicken in the oil on no 8 until brown on one side only and turn over & lower heat to no 4 to gently fry and cover for 15 min. Turn over and cook additional 10 min. Dark meat takes longer then white meat. It should take dark meat about 14 minutes, but I cooked for 25 min. white meat around 9 minutes but I would cook for 19 min.
House Seasoning-
1/4 cup salt or lemon-pepper salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
|