If you lean more toward the deep-fried chicken method, try this recipe using a batter (rather than a dredge) for an extra-crispy crust.
- peanut oil
- 1 3- to 4-pound fryer, cut into 8 pieces
- salt and pepper
- 2 cups whole milk
- 3 eggs, beaten
- 2 cups self-rising flour
- 3 tablespoons Louisiana-style hot sauce
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
Heat oil to 350°F.
Remove excess fat from chicken pieces and place in a large bowl. Season on both sides with salt and pepper. In a separate bowl, mix remaining ingredients until well blended.
Dip 1 piece at a time in batter mixture and place directly into fryer. Do not overcrowd the basket. Cook until pieces are golden brown and cooked through, about 10 minutes for white meat and 13 to 15 for dark meat.
Remove pieces and place on crumpled paper towels to drain. Serve hot.
This recipe comes to us courtesy of Louisiana Cookin’ Magazine