• Cooking Time: 14
  • Servings:
  • Preparation Time: 10


The best fried chicken I’ve ever made. Not at all spicy, just perfectly seasoned. This recipe was an instant hit, hope you give it a try!


  • Ingredients
  • ◾2 lbs cut-up chicken
  • Sauce mixture
  • ◾4 eggs
  • ◾1/3 cup water
  • ◾1 cup hot sauce ( I use Frank’s Hot Sauce)
  • Seasoning blend
  • ◾1 1/2 teaspoons salt
  • ◾1 1/4 teaspoons fresh ground black pepper
  • Dredging mixture
  • ◾2 cups all-purpose flour
  • ◾1 tablespoon baking powder
  • ◾1/4 teaspoon salt


  • 1.Heat lard in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
  • 2.For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
  • 3.Add hot sauce and whisk together well.
  • 4.Pour this mixture into a large plastic zip-top bag.
  • 5.For seasoning mixture: In a small bowl, combine salt, freshly ground black pepper.
  • 6.For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
  • 7.Rinse and pat dry chicken pieces with a paper towel.
  • 8.Cut breast pieces in half across ribs.
  • 9.Sprinkle chicken generously on both sides with seasoning blend.
  • 10.Drop a few chicken pieces of chicken into bag of sauce mixture and squish around
  • to coat thoroughly.
  • 11.One piece at a time, roll chicken in flour mixture and drop into hot oil.
  • 12.Don’t crowd chicken pieces–I cook about half the chicken at a time.
  • 13.Fry chicken until brown and crisp.
  • 14.Drain on paper towel.
  • 15.Dark meat will take about 14 minutes, white meat about 10 minutes.
  • 16.Remember smaller pieces cook faster than the larger ones.
  • 17.You can check for doneness by piercing to the bone in the thickest part with a fork.
  • 18.If the juices run clear, it is done.

Categories: Poultry 
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