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
· 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
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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