Recipe makes enough for 4-6 servings.
2 lbs cut-up chicken
peanut oil for frying
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
- Heat peanut oil in a large deep pot to 350°F (do not fill more than one-quarter full).
- 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 (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.