Venessa Williams' Cajun Moon Funky Fried Chicken

1. 1

   SEASON THE CHICKEN: Fill a large (at least 6-quart) pot halfway with the peanut oil and heat to 350F.

2. 2

   In a large bowl, toss the chicken with 1 teaspoon each of the salt and cayenne pepper.

3. 3

   DREDGE THE CHICKEN: In another large bowl, whisk the remaining teaspoon salt and 2 teaspoons cayenne pepper with the flour.

4. 4

   Place the beaten egg in a third bowl, then toss the chicken in the egg.

5. 5

   Working in batches of no more than 4 pieces at a time, toss the chicken in the flour mixture.

6. 6

   FRY THE CHICKEN: Fry the pieces in batches in the hot oil until cooked through, about 13 minutes for the breasts and 15 minutes for the thighs.

7. 7

   Drain on a rack and serve immediately.

8. 8

   Serve with New Orleans Style Vegetarian Red Beans and Rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.