I found a pretty good recipe for fried chicken online the other day. Of course I had to change it a little. Here is the original recipe I found:
- 3 eggs
- 1/3 cup water
- About 1 cup hot red pepper sauce (recommended: Texas Pete)
- 2 cups self-rising flour
- 1 teaspoon pepper
- House seasoning, recipe follows
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Of course, I had to change things a little bit:
About 1 cup hot red pepper sauce (recommended: Texas Pete) – I imagine this was probably a vinigry hot sauce you find at places like Kentucky Fried Chicken or Popeye’s typical of Southern cooking. I didn’t have any so I used 1 tablespoon of “The Hottest Fucking Hot Sauce” (yes, that is really what it’s called).
2 cups self-rising flour – Again, I didn’t have any. I used regular white flour. I think the self rising flour would make for a crunchier shell but regular flour seemed to work just fine. Next time I will use the self rising flour and see how it works.
1 teaspoon pepper – I used a tablespoon of pepper and added a tablespoon of salt. The teaspoon didn’t seem like enough. I also added the following to the House Seasoning. I didn’t make a 6 month batch but the proportions would match the recipe:
- 1/4 cup paprika
- 1/4 cup thyme
- 1/8 cup chilli powder
Everything else in the recipe is pretty much right on. I would emphasize the peanut oil. Peanut oil tastes much better than any other oil I have tried for fried chicken. I used a deep fryer because I have one so that made temperature regulation and the whole frying process easier.
From left to right: the “House Seasoning”, the egg with hot sauce, and the flour and pepper mixture.
Frying the chicken itself. I have a pot ready for corn and the mashed potatos are all ready to go. 13 minutes is about right.
The finished fried chicken. It looks amazing.
And the final meal all presented. Corn was cooked a little over 5 minutes. I like it crunchy. The flavor was fantastic. It’s important to season. I found previous attempts failed because the flour tasted like, well, flour. The hot sauce wasn’t all that hot. I suppose I could add more. It added a very friendly flavor to the whole dish. Next time I will try some boneless chicken strips and perhaps some breasts. Thighs and legs are just so darn cheap. One thing to note is don’t use “end of cooking” herbs like parsley. They will turn dark and add a yucky flavor to the chicken (referencing a previous attempt) and powdered onion (same thing. It doesn’t taste right). It’s a little messy but well worth it if you like homemade fried chicken.
UPDATE: Okay so this fantastic recipe has withstood chicken breast strips. I bought a pack of skinless, boneless chicken breasts and cut them into one inch strips. Salt is a huge factor and I added salt to the flour to make it taste better. The hot sauce adds a pleasent zing to the whole deal not like the restaurant variations that either cook your tongue or fail to impress. Oh and if you really like breading, once you have coated with flour the first time, redipping in the egg mixture and then flour again. This makes the bread exterior thicker and crunchier. I personally love chicken with the skin on. The flavor and crispy of that fried skin is way too good.