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 :)
