Fried Chicken

Ingredients :

2 lbs cut-up chicken
Sauce mixture
4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Directions :

Heat peanut oil 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!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder.
For dredging mixture: In another bowl, mix flour, baking powder, and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with a seasoning blend.
Drop a few chicken pieces of chicken into a bag of sauce mixture and squish around to coat thoroughly.
One-piece at a time, roll the chicken in a flour mixture and drop into the hot oil.
Don’t crowd chicken pieces–I cook about half the chicken at a time.
Fry chicken until brown and crisp.