Thursday, May 7, 2009
Southern Fried Chicken
Yesterday I did a brave thing. I interviewed my beloved Husband, Big Al on his thoughts about me, for my other blog site, MATTER OF FACT.
I promised myself that no matter what his answers were, I would print them.
Needless to say, I was disappointed in many of his answers- don't get me wrong...on the answers to prove how well he knows me, he scored HIGH! On some other thoughts he shared....let's just say, my feelings are a little hurt, but from the lips of Big Al himself, let me assure you that I have a good personality. Apparently, I don't have it going on in any other way, but I'll always have my personality to fall back on.
If you're nosy, you can read about it here.
Anyway, because I WAS NOT A CHICKEN, and decided to print revealing answers that didn't quite put me in a great light, and because BIG AL WAS NOT A CHICKEN and answered them TRUTHFULLY, I decided to share a chicken recipe.
This is Paula Dean's , so you know it's good already.
I'm gonna' make it this weekend, but I'm gonna' take all the white meat.
Leaving Big Al with the parts he does not really care for....just because.
YOU WILL NEED:
1 cup hot red pepper sauce
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
Paula Deen's House Seasoning
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Prep Time: 10 minutes
Cook Time: 14 minutes
Yield: 6-8 servings