KFC

Over the summer I got it in my head to try to duplicate KFC chicken. So a few times that Derek went out of town this summer I tried a new recipe. He doesn't like chicken with bones in it. I spent alot of time surfing the net for the 11 herbs and spices and the frying techniques. Then I tried out a bunch of recipies. Do you use regular flour or self rising flour? Bread crumbs? Eggs, milk, water, baking powder? What kind of oil? Pressure cooker? And what are the 11 herbs and spices? Well, I have the answer to all those questions. I don't know. I guess that's why it's a closely guarded secret. However, this recipe from Paula Dean just might make you forget about the Colonel!

Southern Fried Chicken

SERVES 4 -6

2 lbs cut-up chicken

Sauce mixture:

4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend:

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

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!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.