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1
Marinating:
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2
Mix eggs, hot sauce, soy sauce, 1 tsp garlic powder and balsamic vinegar well in a marinating pan.
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3
Remove any remaining fat pads from chicken pieces, and put into marinade one piece at a time, turning to coat chicken well.
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4
Cover and refrigerate 2 hours or overnight with occasional turning to be sure all chicken has been wetted with marinade.
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5
Cooking:
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6
Pre-heat oven to 450 deg.
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7
Put cooking oil into cooking pan(s) to a depth of 1/8th inch and heat in the warming oven.
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8
Mix oat and wheat bran, sesame seeds, pepper, and 3 tsp garlic powder well in a shallow bowl or on a large plate.
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9
Briefly drain chicken pieces and dredge thoroughly in dredge mixture carefully coating all surfaces.
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10
Carefully pile coated chicken on a plate or in a dish (they are slippery).
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11
When oven reaches 450, take pan carefully out of oven, use grippers to place chicken pieces convex side down in the hot oil, fitting pieces closely adjacent (they will shrink as they cook) and return hot pan to the middle rack of the oven.
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12
(Chicken can also be pan fried in a well-oiled pan until juices run clear and pieces are lightly browned, but baking is easier.)
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13
Set timer to 30 min and lower oven to 425.
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14
When timer goes off, bring hot pan from oven and use a meat fork (to protect integrity of coating) to turn each piece and re-fit to pan.
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15
Return pan to oven for an additional 20 min.
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16
When timer goes off examine chicken to see if it has turned to a rich golden brown. It may need to cook 5-10 minutes longer if color is a bit light.
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17
Take chicken out and drain on brown paper or paper towel to rid chicken of excess oil.
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18
Serve to delighted guests!
