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Poultry, Comfort Food | |
| marinade 2 tsp granulated garlic 2 tsp black pepper 2 tsp lowry's seasoning salt 1/4 cup hot sauce Coating 3 eggs 1 cup hot red pepper sauce (Franks) 2 cups self-rising flour Chciken 2 1/2 pound chicken, cut into pieces (preferably buttermilk brined 12-36 hours) House Seasoning (combine 1 cup salt, 1/4 cup pepper,1/4 cup garlic powder) Peanut Oil for frying For Nashville Style 6 tablespoons cayenne pepper 2 tablespoons dark brown sugar 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon paprika | |
| Make the marinade and add the chicken to the marinade for at least 1 hour. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Note oil will drop when you put the food in, but you want to try to keep it around 325. Hotter may result in darker crust/burnt look. In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour (you can double dip). Place on a rack and allow to set for 30-60 minutes). Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat. For Nashville style, Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil | |
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