Southern Fried Chicken
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Southern Fried Chicken
Finger Licking Good Southern Fried Chicken recipe..adapted from Paula Deen
Yield: 10 pieces
-
3
eggs
- ⅓
-
1
cup hot sauce such as Franks Red Hot
- 2
- 1
-
House Seasoning (below)
-
1(2-2 ½) pound chicken cut in pieces
- House Seasoning:
- 1
- ¼
- ¼
-
Mix all together in an airtight container and will keep for 6 months.
In a medium sized bowl, beat the eggs with the water. Add about 1 cup of Hot sauce till the egg mixture is bright orange. Add some tabasco to taste if youd like. I did. Mix well.
Season your washed and dried chicken pieces with the House Seasoning. Marinate the pieces of chicken in the egg mixture, covered, in the refrigerator for 6–12 hours.
Combine the flour and pepper. Dip pieces of chiken one at a time into the flour mixture. I found it is better to flour the chicken immediately before being plunged into the oil.
Heat oil to 350 in a deep pot. Dont fill more than half way.
Fry chicken in oil till brown and crisp. Dark meat takes longer than white meat. Dark pieces should take 13–14 minutes and white meat 8–10 minutes.
Make sure to bring the oil back to 350 between batches
Done. This is very good leftover also!
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