Welcome back! You may want to bookmark this site!. Thanks for visiting! See you soon!

Here it is, the recipe that started it all….

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
Raw Chicken. In the video, I use a 20oz package of chicken tenders

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your chicken. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the chicken and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded chicken to be fried

Last Plate
for the cooked chicken, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of chicken in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the chicken piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the chicken to coat with the egg wash. Using wet hand, pick up chicken and place in seasoned self rising flour.

Toss chicken in last bowl of flour using dry hand. Then remove chicken to plate or bowl to wait to be fried. Repeat until desired amount of chicken is breaded.

Next, fry chicken in 350F oil for 5-6 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!

This entry was posted on Friday, March 20th, 2009 at 9:36 pm and is filed under Desserts, Main Dishes, News from FriedChickenOnline.com, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.