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Cook Time: 10 to 15 min
2 tbsp seasoned salt
2 tbsp Paula Deen’s House Seasoning
1 1 chicken, cut into 8 pieces (about 3 to 4 pounds)
1 cup Louisiana hot sauce
1 gal peanut oil
4 cups self-rising flour
Tip: If you can’t find self-rising flour, use 3 3/4 cups of all-purpose flour mixed with 2 tablespoons baking powder and 2 teaspoons salt.
Combine the seasoned salt and House Seasoning in a small bowl. Massage the mixture into the chicken pieces. Place the chicken in a heavy re-sealable bag or a baking pan large enough to hold the pieces in one layer. In a medium bowl, whisk together the hot sauce and eggs until well combined. Pour enough of the mixture over the chicken to coat it, but do not drown it. Allow the chicken, covered, to marinate in the refrigerator for at least 1 hour and up to 8 hours. (Discard left over marinade.)
When ready to fry, heat the oil to 350 degrees F in a Dutch oven. While the oil is heating, place the flour in a large bowl. Shake off the excess marinade from the chicken piece and coat in the flour. Shake off the excess flour and set the chicken aside on a rack. Fry the chicken, turning once, 8 to 10 minutes for white meat and 13 to 15 for dark meat. Allow each piece to drain on paper towels before serving.
Recipe Courtesy of Uncle Bubba's Oyster House