Fried Chicken

 in Favorite Recipes by

Provided by Jean Dumont for the February 2011 issue of WeatherfordNOW Magazine.

  • Peanut oil to fill a large frying pot halfway
  • Whole chicken (cut up) or one that is already cut up
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup Louisiana Hot Sauce
  • 2 cups self-rising flour
  • 2 tsp. seasoning salt
  • 2 tsp. pepper
  1. Fill a large frying pot halfway with peanut oil (the oil will expand when frying.) Heat the oil to 350 F. 
  2. Remove skin from all the chicken pieces.
  3. Make an egg wash by mixing the eggs with the water in a bowl. 
  4. Pour the Louisiana Hot Sauce in a small bowl.
  5. In a large plastic storage bag, mix the flour, seasoning salt and pepper.
  6. Coat the chicken pieces in the egg wash, hot sauce and the flour mixture, close the bag and shake. Take chicken out of the bag; repeat for a second coating. 
  7. Fry the white pieces for 15 minutes and the dark pieces for 20 minutes. Chicken will float when it is done. Makes the best crispy chicken I’ve ever had, and the hot sauce gives it a nice bite!