"Hunger is the best sauce in the world."--Cervantes

Southern Fried Chicken Recipe

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This recipe for Southern Fried Chicken, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kacee Williams


3 eggs
1/3 cup water
1 cup hot sauce (Recommend Texas Pete)
2 cups flour
1-2 lbs chicken (I use bone-in drumsticks and thighs, but can also do boneless chicken breasts and tenders)
Oil for frying, I use vegetable oil
Salt, pepper, and garlic powder to season

In a medium size bowl, beat the eggs and water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and 1 tsp black pepper.

Season the raw chicken with salt, pepper, and garlic powder on all sides.

Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350F in a deep pot. Do not fill the pot more than half full with oil. I use one large bottle of oil.

Fry the chicken in the oil until brown and crisp, turning multiple times to cook evenly. Dark meat takes longer than white meat. It should take dark meat about 13-14 minutes, white meat around 8-10 minutes.

Drain on paper towels and serve hot!




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