Most of the time the fried chicken at our local deli counter is pretty good.
It cost just a few dollars more than the raw materials, so it's hard to beat...most of the time. But, when we want really good
fried chicken, this is how we do it.
You'll need a package of chicken; a bottle of hot pepper sauce (not
Tabasco) and eggs to make the dredging liquid; flour in which to do the
dredging; salt, pepper, and whatever else you want to spice the
chicken; and lots of peanut oil to deep-fry the endredged chicken.
Beat the eggs with a little water and add the hot pepper sauce.
Don't worry, the extreme heat of the sauce will dissipate in the
frying. Spice up your chicken pieces.
Dip the chicken in the liquid and then into the flour. Don't
double-dip or the crust will become cardboardy. Do not remove the
the chicken or you'll ruin the whole thing!
The best way to fry chicken is in a big pot of 350º oil on a
backyard burner. Immerse completely. They'll tend to sink
to the bottom until fully cooked, at which time they'll bob to the
surface ready to be scooped out and served. Unless you're cooking
a lot of chicken and are willing to throw away 2-3 gallons of peanut
oil, deep fry them in a pan of shallow 350º oil on the
stove. They'll taste the same.
There's no doubt that this chicken is
tasty, but after you clean up the mess it makes, the deli counter
chicken will taste better and better.