Grouchy Granny
Deceased
2 C whole Buttermilk (the low fat is just nasty)
2 TB Tabasco Sauce (Red, not Green)
2-1/2 - 3 lbs chicken (I use legs and thighs - bone in, but if you want tenders, cut your own to your desired thickness)
Marinate chicken overnight in refrigerator.
3 large eggs
1/3 c water
4 C all purpose flour
2-1/2 TB Kosher Salt
3 tsp Cayenne pepper
2 tsp Black Pepper
2 tsp Paprika
1-1/2 tsp garlic powder
Peanut Oil (I use Crisco)
Whisk together eggs water and 1 TB hot sauce.
Stir together flour, salt, cayenne, black pepper, paprika and garlic powder in a large bowl.
Pour oil to a depth of 2-1/2 inches in a dutch oven (I use my small electric skillet) and heat to 325 degrees.
Remove chicken from buttermilk mixture and shake off excess moisture. Dip in egg mixture, and dredge in flour. Dip in egg mixture again and dredge in flour again, shaking off excess.
Add chicken to hot oil, 3 or 4 pieces at a time. Fry until golden brown and cooked through. The recipe says 8 to 10 minutes, but that depends on altitude (I have to do 15 or 20).
Dry on paper towels.
Hint: After I fry mine, I put them on a rack on a baking sheet and put them in an oven on warm until I'm done.
2 TB Tabasco Sauce (Red, not Green)
2-1/2 - 3 lbs chicken (I use legs and thighs - bone in, but if you want tenders, cut your own to your desired thickness)
Marinate chicken overnight in refrigerator.
3 large eggs
1/3 c water
4 C all purpose flour
2-1/2 TB Kosher Salt
3 tsp Cayenne pepper
2 tsp Black Pepper
2 tsp Paprika
1-1/2 tsp garlic powder
Peanut Oil (I use Crisco)
Whisk together eggs water and 1 TB hot sauce.
Stir together flour, salt, cayenne, black pepper, paprika and garlic powder in a large bowl.
Pour oil to a depth of 2-1/2 inches in a dutch oven (I use my small electric skillet) and heat to 325 degrees.
Remove chicken from buttermilk mixture and shake off excess moisture. Dip in egg mixture, and dredge in flour. Dip in egg mixture again and dredge in flour again, shaking off excess.
Add chicken to hot oil, 3 or 4 pieces at a time. Fry until golden brown and cooked through. The recipe says 8 to 10 minutes, but that depends on altitude (I have to do 15 or 20).
Dry on paper towels.
Hint: After I fry mine, I put them on a rack on a baking sheet and put them in an oven on warm until I'm done.