Email to Cat      

Hot Fried Chicken

Source of Recipe


From "Country Cooking From a Redneck Kitchen" by Francine Bryson



List of Ingredients



• 4 cups shortening
  
• 3½ pounds bone-in skin-on chicken pieces
  
• Salt and black pepper
  
• 3 large eggs
  
• ½ cup whole milk
  
• ½ cup hot sauce (I use Texas Pete)
  
• 1½ cups all-purpose flour
  
• 1 Tbsp garlic powder
  
• 1 Tbsp onion powder
  
• 1½ Tbsp cayenne pepper
  
• 1 Tbsp paprika, plus more for serving
  






Instructions



1. In a deep-fryer or a large, heavy-bottomed pot, heat the shortening to 375°F.
   
   
2. Season the chicken pieces on all sides with salt and black pepper.
   
   
3. In a shallow bowl, whisk together the eggs, milk, hot sauce, and 1 teaspoon salt. In a separate shallow bowl, mix together the flour, garlic powder, onion powder, cayenne, paprika, and 1 tablespoon black pepper.
   
   
4. Working in batches, coat each piece of chicken in the flour and spice mixture. Dip in the egg mixture, then return the chicken to the flour mixture for a second coat. Once coated, put immediately into the hot shortening and fry, turning once, until deep golden brown, 12 to 15 minutes.
   
   
5. Drain the chicken on paper towels or a flat brown paper bag. Sprinkle with a dusting of paprika before serving.
   
   Serves 6