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Fried Chicken Recipe

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This recipe for Fried Chicken, by , is from The Crafton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Glenda Crafton


1 cup kosher salt
1⁄4 cup fresh ground black pepper
1⁄4 cup garlic powder
2 ˝ lbs. chicken, cut into pieces
2 cups self-rising flour
1 cup hot red pepper sauce
3 eggs
Peanut oil
A deep pot
2 medium-sized bowls

Heat the oil to 350 °F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs.
Add enough hot sauce so the egg mixture is bright orange (about 1 cup). The heat will cook out of the hot sauce, leaving all that delicious flavor behind.
In a separate bowl, mix salt, pepper and garlic powder. Season the chicken with the mixture.
Dip the seasoned chicken in the egg, and then coat well in the flour.
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.

Tip: If you’re cooking the fried chicken for dinner, season it in the morning. Let it sit in the fridge all day to soak up the flavors of the seasoning.
Before frying the chicken, bring it close to room temperature. This will help to avoid a drop in the oil temperature. Cold chicken can make regulating the oil temperature a difficult task.




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