Paula’s Spicy Southern Fried Chicken

This is a great recipe if you like fried chicken, and who doesn't. Placing the chicken in buttermilk over night gives it a beautiful tang and tenderizes the bird.

Recipe makes enough for 4-6 servings.

Whatcha Need:

• 2 lbs cut-up chicken
• peanut oil for frying
• 4 eggs
• 1/3 cup water
• 1 cup Tabasco 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

Whatcha Do:

1. Heat peanut oil in a large deep pot to 350°F (do not fill more than one-quarter full).

2. 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.

3. For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

4. For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.

5. 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.

6. One piece at a time, roll chicken in flour mixture and drop into hot oil. Don't crowd chicken pieces (it's best cook no more than half the chicken at a time). Fry chicken until brown and crisp. Drain on paper toweling.

NOTE:

• Dark meat will take about 14 minutes, white meat about 10 minutes. 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.

• Adapted from a recipe by Paula Deen.