Fried Chicken – Never needed to look at an index card for this but finally decided to document it for the sake of posterity.
- Vegetable or canola oil, as needed based on size of chicken pieces
- 2 ½ lb chicken parts
- Salt, to taste
- 3 eggs
- ½ C milk, preferably buttermilk
- 3 ozs Louisiana Hot Sauce ®
- 2 Cs all-purpose flour
- 1 tsp fine black pepper
- 1 tsp garlic salt
In a medium sized bowl, beat the eggs with the milk, then mix in the hot sauce, giving the mixture an orange color.
In a brown paper bag, combine the flour, garlic salt and pepper.
Put the chicken pieces into the brown paper bag containing the flour. Shake the bag vigorously until all pieces are entirely coated with flour. Dip each coated piece into the egg mixture, covering each side. Return the pieces to the flour bag to coat with flour once again.
In a deep pot or cast iron skillet, heat the vegetable or canola oil until it begins to smoke a little.
Fry the chicken in the oil until brown and crisp, turning regularly (10 to 15 minutes).
When your chicken is done (hopefully before your smoke alarm begins to chirp) remove from the skillet and serve with your choice of sides.
Note: The drippings from frying the chicken are an excellent base for making a gravy. (see previous article on cream gravy). Mashed potatoes are recommended as a side.