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Export 6 ingredients for grocery delivery
Step 1
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
Step 2
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Step 3
Add hot sauce and whisk together well.
Step 4
Pour this mixture into a large plastic zip-top bag.
Step 5
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
Step 6
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Step 7
Rinse and pat dry chicken pieces with a paper towel.
Step 8
Cut breast pieces in half across ribs.
Step 9
Sprinkle chicken generously on both sides with seasoning blend.
Step 10
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
Step 11
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Step 12
Don't crowd chicken pieces--I cook about half the chicken at a time.
Step 13
Fry chicken until brown and crisp.
Step 14
Drain on paper toweling.
Step 15
Dark meat will take about 14 minutes, white meat about 10 minutes.
Step 16
Remember smaller pieces cook faster than the larger ones.
Step 17
You can check for doneness by piercing to the bone in the thickest part with a fork.
Step 18
If the juices run clear, it is done.
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