An Ode to My Deep Fryer

Fried Chicken!

What You Need:

8 pieces of Chicken, rinsed and dried well

For Your Marinade/batter:

2 Eggs
1/2 cup Milk
3-4 dashes Tabasco
1 tbsp Mustard

For Your Dry Mix:

1 1/2 cup Flour
1/2 cup Corn Meal
1/4 cup Corn Starch
1 tsp Lawry's Garlic Salt (no MSG)
1 tsp Lawry's Seasoned Salt (no MSG)
1 tsp Onion Powder
2-3 dashes Pepper

Mix all your marinade ingredients in a bowl large enough to accommodate your chicken pieces. Whisk well. Add all your chicken pieces, stir, cover, and let it set in the refrigerator for 30 minutes.

Mix all your dry ingredients in a large mixing bowl. This bowl must be large enough to allow you to roll your marinaded chicken pieces in.

Fill your Deep Fryer to the recommended level with Peanut oil, or your favorite vegetable oil. Bring the oil temperature to 375 degrees.

Preheat your oven to 200 degrees.

Spray a large baking sheet with Pam or any non-stick spray.

After you chicken has sat in the marinade for 30 minutes, stir once more to ensure it is evenly coated.

Determine if your Deep Fryer is to temperature by the ready light and throwing a pinch of dry mix in. If it appears to bubble and fry, it's ready.

Remove two pieces of chicken from the marinade and roll them in the dry mix. My Deep Fryer can accommodate frying two pieces at a time. Yours may be larger or smaller, so judge this at your discretion. Carefully add your well coated chicken to the Deep Fryer one piece at a time.

Allow to fry for approximately 12 minutes. I like to turn my chicken at about 6 minutes. Use a pair of tongs for this. Remove the fried chicken from the Deep Fryer with tongs when it is a rich golden brown color. Allow it to drain a bit over the Deep Fryer before you place the chicken on your baking dish and in the oven.

Serve warm with your favorite sides. Enjoy!