"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southern Fried Chicken Recipe

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This recipe for Southern Fried Chicken, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Bryant - Thoracic Oncology
Added: Tuesday, September 29, 2009


2 lbs cut-up chicken
Sauce mixture:
4 eggs
1/3 c. water
1 c. hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend:
1 1/2 tsp. salt
1 1/4 tsp. fresh ground black pepper
1/4 tsp. garlic powder
Dredging mixture:
2 c. all-purpose flour
1 T. baking powder
1/4 tsp. salt
Peanut oil for frying

Heat peanut oil in a large deep pot to 350F (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.

Personal Notes:
Personal Notes:
Adapted from Paula Deen.




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