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Spring April 16,2008
Southern
Fried Chicken
3 eggs
1/3 cup
water
About 1 cup
hot red pepper sauce (recommended: Texas Pete)
2 cups
self-rising flour
1 teaspoon
pepper
House
seasoning, recipe follows
1 (1 to 2
1/2-pound) chicken, cut into pieces
Oil, for
frying, preferably peanut oil
In a medium
size bowl, beat the eggs with the water. Add enough hot sauce so
the egg mixture is bright orange. In another bowl, combine the
flour and pepper. Season the chicken with the house seasoning.
Dip the seasoned chicken in the egg, and then coat well in the
flour mixture.
Heat the oil
to 350 degrees F in a deep pot. Do not fill the pot more than
1/2 full with oil.
Fry the
chicken in the oil until brown and crisp. Dark meat takes longer
then white meat. It should take dark meat about 13 to 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 and store in an airtight container for up
to 6
Months
Blessed Be! and Happy Eating!!
Chef Ceresse
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