Grannys Fried Chicken

1. 1

   Season the chicken generously with the salt and pepper.

2. 2

   Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.

3. 3

   In a medium bowl, whisk together the eggs and Tabasco sauce.

4. 4

   Place the flour in a separate bowl.

5. 5

   Pour the oil 1/2 inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350 on a candy thermometer.

6. 6

   Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess.

7. 7

   Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear.

8. 8

   Transfer the chicken to a paper-towel-lined plate to drain.

9. 9

   Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear.

10. 10

    Transfer to a paper-towel-lined plate to drain.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.