Extra-Crispy Spicy Fried Chicken

3 eggs

1/3 cup water

about 1 cup "Texas Pete" hot sauce

4 cups flour

2 tsp. pepper

2 tsp. paprika

3 tsp. cayenne pepper

1 qt. buttermilk (optional) 

Salt, Pepper, and garlic powder (to taste) 

1 (1 to 2 1/2 lb.) chicken, cut into pieces

Peanut oil, for frying

1) Place cut up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours or overnight. This is an optional (but highly recommended) step.

2) In a large bowl, add eggs water, and red pepper sauce. Whisk until combined.

3) In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. 

4) Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt , pepper, and garlic powder.

5) Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. 

6) Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7) Heat oil in deep fryer or deep pan to 350 degrees. Working in batches , drop each piece of  chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. 

Serve with whatever side you want and enjoy :)

Rosemary Roasted Chicken w/Potatoes

2 tsp. paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp. minced garlic
1/2 tsp. coarse ground black pepper
2 tbsp. olive oil
1 tsp. salt
6 bone-in chicken thighs, skin removed (about 2 lbs) or you can use chicken legs
1 1/2 lbs small red potatoes cut into 1 in cubes


1) Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on a foil- lined 15 x 10 x 1 in baking dish that is sprayed with non-stick cooking spray. ( you also can use a stick of butter and rub it all over the bottom of the foil if you don't have the cooking spray)

2) Roast in a preheated 425 degree oven for at least 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

prep time: 15 minutes
cook time: 30 minutes (or more)
makes 6 servings

Slow Cooker Orange Chicken

Boneless Chicken breasts, chopped into small chunks (use as much as you think you'll need)
1/3 cup flour
Olive Oil
1/2 tbsp. salt
1 tsp. balsamic vinegar
3 tbsp. ketchup
6 oz. frozen orange juice concentrate (thaw it or throw it in the microwave for about 45 sec)
4 tbsp. brown sugar


1) In a bowl, mix the orange juice, brown sugar, vinegar, salt and ketchup. Pour the flour in a small bowl. Cover the chicken breasts chunks in flour and shake off excess.

2) Pour s small amount of Olive oil in a skillet and brown the flour covered chicken. The chicken doesn't need to be fully cooked since its going in the crock pot.

3) After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with the sauce mixture and stir it up.

4) Cook on low for 5-6 hours or on high for 2-3 hours.

Serve over rice and you can also add veggies if you want. Just make sure to double the sauce recipe if you have  a lot of chicken. That way it doesn't burn.