SOUTHERN FRIED CHICKEN
INGREDIENTS
3 EGGS
1/3 CUP WATER
ABOUT 1 CUP HOT RED PEPPER SAUCE
(RECOMMENDED TEXAS PETE)
2 CUPS SELF-RISING FLOUR
1 TEASPOON PEPPER
1 TEASPOON HOUSE SEASONING (RECIPE BELOW)
1 1/2 TO 2 POUNDS CHICKEN, CUT INTO PIECES
OIL FOR FRYING -PREFERABLY PEANUT OIL
DIRECTIONS
IN A MEDIUM SIZE BOWL, BEAT THE EGGS WITH THE WATER. ADD ENOUGH
HOT SAUCE SO THE EGG IS BRIGHT ORANGE. IN A ANOTHER BOWL, COMBINE
THE FLOUR AND PEPPER. SEASON THE CHICKEN WITH THE HOUSE SEASONING.
DIP THE SEASONED CHICKEN IN THE EGG BATTER, THEN COAT WELL IN THE FLOUR
HEAT THE OIL TO 350 F IN A DEEP SKILLET
FILL THE SKILLET OR POT 1/2 FULL WITH OIL
FRY THE CHICKEN IN THE OIL UNTIL GOLDEN BROWN AND CRISP
DARK MEAT TAKES LONGER THEN WHITE TO FRY
IT SHOULD TAKE DARK MEAT ABOUT 13 OR 14 MINUTES
WHITE MEAT AROUND 8 TO 10 MINUTES
HOUSE SEASONING
1 CUP SALT
1/4 CUP BLACK PEPPER
1/4 CUP GARLIC POWDER
MIX INGREDIENTS TOGETHER
STORE IN A AIRTIGHT CONTAINER FOR UP TO 6 MONTHS