Super Fried Chicken
There are many fried chicken recipes out there but this one puts KFC to shame!
"Followed the recipe to the tee pretty much. Just changed my seasoning and instead of flour and baking powder i used fish fry and it came out great... "- Tsamuels
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|2 lbschicken; cut-up|
|1 Sauce mixture|
|1 cuphot sauce; (I use Louisiana Hot Sauce, Tabasco might be hotter)|
|1 Seasoning blend|
|1 1/2 teaspoonssalt|
|1 1/4 teaspoonsfresh ground black pepper|
|1/4 teaspoongarlic powder|
|1 Dredging mixture|
|2 cupsall-purpose flour|
|1 tablespoonbaking powder|
Super Fried Chicken Preparation
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
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--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
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.
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