FRIED CHICKEN! You know not everyone can say that they can even cook fried chicken, much less cook GOOD FRIED CHICKEN. I have to admit, it’s taken me years to make really good fried chicken and I’m sure this recipe will have you cookin’ fried chicken like a pro! You’ll need a really good deep fryer though because that’s what I used to make this recipe. I own a Masterbuilt counter top deep fryer. You can still use your stove top with a fry pan and enough oil for deep frying, but I really love my fryer, PLUS I don’t like all those spatters on my stove top. Give the recipe a try and I hope you enjoy it. PLEASE PLEASE PLEASE, read the instructions twice or even three times.
2 1/2 – 3 lbs. Chicken parts (I prefer legs & thighs)
2 tsp. Salt
1 1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. Accent seasoning
4 Eggs, beaten
1/2 cup Louisiana Hot Sauce
1/4 cup Water
FLOUR DREDGING MIX:
3 cups Self-rising Flour
1/2 tsp. Salt
Wash and clean the chicken pieces and make sure to pat them dry! In a small bowl, combine all of the SEASONING ingredients. Stir the combine well. Sprinkle the seasoning liberally over each chicken piece, continue doing this until all pieces are coated and seasoning is gone. Allow the chicken to sit and marinate in the seasonings for about 15-20 minutes. Heat the oil in your deep fryer to reach temperatures between 325 – 350 degrees.
In a bowl, combine the WET ingredients. Make sure to beat the ingredients well.
Next, combine the DREDGING ingredients in bowl, and mix well.
Starting with a few pieces at a time, place chicken into the WET mixture, coating all sides. Remove and allow some of the mixture to drain off.
Then DREDGE into flour mixture, making sure to flour all sides of the chicken…..
By this time, your oil should have reached at least 325 degrees, make sure it doesn’t go over 350 degrees or your chicken will burn before it is cooked. Place your chicken pieces into the hot oil, skin side down. Allow the chicken to fry for about 5 minutes, then turn. Cook the chicken 15 – 20 minutes (for legs) and 20 – 25 minutes (for thighs). Turn at least a couple of more times in between cooking time. Remove and drain on paper toweling. Serve!