Southern Fried Chicken

When I think of Southern Fried Chicken the first person that comes to mind is Paula Dean.

Having said that I looked up her recipe and made some modifications from there to make it my own. Shout out to Paula Dean a real Southern Chef.

I continue to improve on this recipe trying to get it spicier and spicier. That is how the family likes it. Play around and have some fun!

Ingredients

· 2 lbs cut-up chicken

· 4 eggs

· 1/3 cup water

· 1 cup hot sauce (I use Franks Hot Sauce)

· 1 1/2 teaspoons salt

· 1 1/4 teaspoons fresh ground black pepper

· 1/4 teaspoon garlic powder

· 2 cups all-purpose flour

· 1 tablespoon baking powder

· 1/4 teaspoon salt

Chicken in egg and hot sauce mixture

Seasoned flour

Directions

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.

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