Southern Fried Chicken

3 eggs

1/3 C. water

About 1 C. hot sauce (Texas Pete recommended)

2 C. self-rising flour

1 tsp. 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 house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry until chicken is brown and crisp.

House Seasoning:

1 C. salt

1/4 C. black pepper

1/4 C. garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Helpful Tip: Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.