pondlady
11-03-2006, 06:52 PM
House Seasoning:
1 c salt
1/4 c black pepper
1/4 c garlic powder
These spices can just be sprinkled on chicken before frying.
Southern Fried Chicken:
4 eggs
1/3 c water
1 c hot red pepper sauce
2 c self-rising flour
1 t pepper
House Seasoning
2 1/2 lb chicken, cut into pieces
Oil for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
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. Or fry in a cast iron skillet. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. Coat at least an hour or overnight before frying and allow it to sit in fridge, something so simple makes a HUGE difference in the texture and crispiness!! This is not hot at all but rather very flavourful.
1 c salt
1/4 c black pepper
1/4 c garlic powder
These spices can just be sprinkled on chicken before frying.
Southern Fried Chicken:
4 eggs
1/3 c water
1 c hot red pepper sauce
2 c self-rising flour
1 t pepper
House Seasoning
2 1/2 lb chicken, cut into pieces
Oil for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
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. Or fry in a cast iron skillet. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. Coat at least an hour or overnight before frying and allow it to sit in fridge, something so simple makes a HUGE difference in the texture and crispiness!! This is not hot at all but rather very flavourful.