When’s the last time you walked into a dinner party and heard the sizzling of chicken frying in the kitchen? Ā LPB’s able Housetern Jack helped perfect this easy-to-make fried chicken. Ā It’s great for either an entree or an appetizer, using only legs and wings.
IngredientsĀ
- 4 – 6 pounds of chicken parts (legs, wings, breasts…whatever you like)
- 6 eggs
- 2/3 cup water
- 2 cups Tobasco sauce
- 4 cups self rising flour
- 1/2 cup plus 2 teaspoons freshly ground pepper seperated
- 1/2 cup garlic powder
- 1/4 cup kosher salt
- Peanut or canola oil for frying
The Equipment
- 13 3/4 quart Staub cast-iron round cocotte or any other cast iron large pot
- 4 inch wire skimmer with wooden handle, 12 inches long
- Silver tongs
- Paper bags from the grocery market
- Candy thermometer
Making it
- Beat the eggs, water and hot sauce in a mixing bowl
- In another bowl, sift the flour and 2 teaspoons of pepper together
- In a third bowl, mix the garlic powder, 1/2 cup of pepper and 1/4 cup of kosher salt and season the chicken
Time to Cook
- Fill the pot halfway with oil and put in the candy thermometer. Ā This is easiest with a gas stove but use a medium to high setting to heat the temperature to 350 degrees.
- Take the seasoned chicken and dip in the egg batter, followed by the flour mix. Ā Do not do this too far in advance. Ā Use the tongs to gently drop the chicken in the oil. Ā Do in batches as you do not want the oil to cool too much.
- Depending on the size of each piece, the cooking should take 8-16 minutes. Test and see.
- Place the cooked chicken on a paper bag, before serving on a platter.
