Fried Chicken is one of my husbands favorites. He asks for it on his birthday and anytime that I ask what to make for Sunday Dinner. This recipe is easy and very flavorful. It might sound a bit weird to make it with hot sauce, especially the quantity, but it's delicious and it is not spicy at all. I repeat, it's not spicy!!! I personally don't like bone or skin with my chicken so I use boneless, skinless chicken breasts and the breading actually stays on!! This is also great to do for chicken tenders!
Finger Lickin' Fried Chicken
30 minutes to Coat 45 minutes to Fry About 8 pieces of chicken
Ingredients
3 cups Self Rising Flour
Salt and Pepper
1 cup Crystal Hot Sauce (or your favorite Louisiana Style Hot Sauce)
2 eggs
Chicken (thighs, drumsticks, breasts - whatever you like)
Peanut Oil
1. In a big bowl add flour and season it heavily with salt and pepper. In a separate bowl, add the eggs and hot sauce and whisk until well mixed.
2. Dry the chicken with a paper towel. The best way to go is to have a "wet" hand and a "dry" hand. Other wise both your hands are caked! I get a station going and move right to left. Coat the chicken well with flour, then coat well with egg/hot sauce mixture, and back to flour mixture. Make sure you coat extremely well. I like to put the chicken on a baking sheet lined with aluminum foil, them I put a coat of flour down for the chicken to soak up. There will be some bits of flour that get wet and stay in the flour bowl, try to get those to stick to the chicken. That is Matt's favorite, he calls them the finger drippings. Also, I like to sprinkle more flour on the chicken on the baking sheet. The chicken will become a tad wet again and will soak it up.
(If you are doing a lot of chicken and run out of flour or egg mixture, you can
just add another cup of flour, or another egg and more hot sauce)
3. For frying the chicken you want your oil HOT!! About 350 degrees. I don't have a pot with the thermometer on it, if you do, use it. I sprinkle some water into the oil and when it starts popping, it is ready to go. You are going to want at least an inch and a half of oil. It should go about half way up you chicken. Place the chicken in the oil with tongs. You want to do this slowly and start with the edge of the piece closest to you, working away from you to avoid splatters.
4. Fry in batches. Overcrowding will reduce the heat of the oil and it will take forever. Drums take about 5 minutes per side per piece. The thighs and breasts will take about 7 minutes per side per piece. I heat the oven to about 170 degrees, place cooling racks in a roasting pan and place my chicken in there to keep warm while I continue with the rest of my batches.
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