Makes 4 servings
3 large eggs
1/3 cup water
1 cup hot sauce (recommended: Frank’s Red Hot)
2 cups self-rising flour or all-purpose flour + 2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 (1 to 2 1/2-pound) chicken, cut into pieces
Vegetable oil or peanut oil, for frying
Special equipment needed
Large Dutch oven (5.5 qt. or more) or deep fryer
Deep fry/candy thermometer, if using a Dutch oven
Heatproof slotted spoon
Prepare chicken by rinsing with cold water and patting dry. Set aside on a large plate, cutting board or pan.
In a medium size bowl, beat eggs with water. Add hot sauce. In another bowl, combine the flour, pepper, salt, and garlic powder. Dip chicken in egg mixture, then coat well in the flour mixture. (Make sure if you are using all-purpose flour that you have first added 2 teaspoons baking powder).
Preheat your oven to a warm setting of 200 degrees or less. Prepare a baking sheet topped with a cooling rack. Have this handy to transfer the cooked chicken into the oven to keep warm, if frying in batches.
Heat the oil to 350 degrees F in a deep Dutch oven or deep fryer. Do not fill the pot more than 1/2 full with oil. If using a Dutch oven, measure temperature with a candy thermometer.
Fry the chicken in the oil until brown and crisp, about 13 to 14 minutes for dark meat (thighs, wings, legs) and 8 to 10 minutes for white meat (breasts). Make sure each piece of chicken has room; you may need to split up the frying in batches. With a heatproof slotted spoon, carefully transfer cooked chicken pieces to the baking sheet, and place in the oven to keep warm.
Serve cooked chicken with additional hot sauce, if desired.
Printed from www.TheComfortofCooking.com