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 the 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 the seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For the dredging mixture: In a another bowl, mix the flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry the chicken pieces with a paper towel. Cut the breast pieces in half across ribs. Sprinkle the chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into the bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll the chicken in the flour mixture and drop into the hot oil. Don’t crowd the chicken pieces–I cook about half the chicken at a time.
Fry the chicken until brown and crisp.
Drain on paper toweling.
The dark meat will take about 14 minutes, white meat about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1973g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 81 (7%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 29.4mg||9 %|
|Sodium 3950.7mg||136 %|
|Potassium 1445.8mg||38 %|
|Total Carbohydrate 222.2g||65 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 215g|
|Protein 49.3g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1185
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