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1
SEASON THE CHICKEN: Rinse the chicken in cold water and pat dry.
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2
Place the chicken in a Ziploc bag and season liberally with salt and pepper.
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3
Let chill while making the wash and dredge.
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4
MAKE THE WASH AND DREDGE: In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water.
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5
Refrigerate until cold, about 30 minutes.
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6
In a large bowl, whisk the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning.
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7
(If making the fried chicken livers, reserve about 1 1/2 cups of the dredge.)
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8
Fill a 12-inch cast-iron skillet with 2 inches oil and heat to 350F.
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9
FRY THE CHICKEN: Remove the wash from the refrigerator and dip the chicken in the wash, then press the chicken in the flour mixture and shake off the excess.
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10
Let the chicken rest on a plate, refrigerated, for 10 minutes, then re-press the chicken in the flour dredge.
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11
Line a platter with a cloth napkin or paper towels and set aside.
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12
Working in batches, place the chicken in the hot skillet and cook until the underside is golden brown, 7 to 8 minutes.
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13
Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, like the legs and wings, will be done faster than the breasts or thighs).
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14
Place the chicken on the lined platter to drain.
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15
Season with additional salt, if desired, and serve hot or at room temperature.
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16
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