YIELD: 10 servings
Ingredients
| 3 | eggs |
| ⅓ | cup water |
| 1 | cup hot sauce such as Franks Red Hot |
| or Texas Pete | |
| Tabasco to taste | |
| 2 | cups flour |
| 1 | teaspoon pepper |
| House Seasoning (below) | |
| 1 | (2-2½) pound chicken cut in pieces |
| Peanut Oil for frying | |
| House Seasoning: | |
| 1 | cup salt |
| ¼ | cup pepper |
| ¼ | cup garlic powder |
| Mix all together in an airtight container and will keep for 6 months. | |
Directions
In a medium sized bowl, beat the eggs with the water. Add about 1 cup of Hot sauce till the egg mixture is bright orange. Add some tabasco to taste if youd like. I did. Mix well.
Season your washed and dried chicken pieces with the House Seasoning. Marinate the pieces of chicken in the egg mixture, covered, in the refrigerator for 6-12 hours.
Combine the flour and pepper. Dip pieces of chiken one at a time into the flour mixture. I found it is better to flour the chicken immediately before being plunged into the oil.
Heat oil to 350 in a deep pot. Dont fill more than half way.
Fry chicken in oil till brown and crisp. Dark meat takes longer than white meat. Dark pieces should take 13-14 minutes and white meat 8-10 minutes.
**Make sure to bring the oil back to 350 between batches**
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