I made this today and this Northern born girl was able to kick some southern chicken butt (breasts actually).
3 eggs
1/3 c. water
1 cup hot red-pepper sauce: recommended Texas Pete ( I only had Franks hot sauce)
2 c. self-rising flour
1 tsp. black peper
1 chicken cut up. (just used chicken breasts, boneless, skinless)
House Seasoning (1 c. salt, 1/4 c. black Peper, 1/4c. garlic powder; mix toghether and store for up to 6 months)
oil for frying (preferable peanut oil) I used crisco shortning.
1)Heat oil to 350 in a deep pot. do not fill the pot more that half full of oil.
2) In a medium bowl, beat the eggs & water. Add enough hot sauce so the egg mixture is bright orage.. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. dip the seasoned chicken into the egg, then coat with flour mixture. (I did a double dip, thicker crust, awesome)
3) fry the chicken in the oil until brown and criipsp. dark meat takes longer than white meat. It should take dark 13 to 14 min., white between 8 and 10.
This was a great addition to my recipe collection and just wanted to share with others.
enjoy!