Quita's Egg Battered Fried Chicken

The flour mixture coating for this chicken main dish recipe is simple to make, but a purchased variety speeds the process. A liberal splash of hot pepper sauce zips up the flavor.

by 12  people

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Servings: 6
Prep Time: 25 mins
Related Categories: Chicken, Fried Chicken
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    1/2 10  ounce package 
    all-purpose batter fry mix* (about 3/4 cup)
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    2 1/2 - 3   pounds 
    meaty chicken pieces (breast halves, thighs, and drumsticks), skinned if desired
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    Salt and ground black pepper
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    Peanut oil or cooking oil
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    Bottled hot pepper sauce

Place the batter fry mix in a shallow bowl; set aside. In another shallow bowl slightly beat eggs; set aside.
Season chicken pieces with salt and pepper. Dip chicken pieces, 1 at a time, into beaten eggs; coat with fry mix. Dip into the beaten eggs and coat with fry mix again. Repeat with remaining chicken pieces, beaten eggs, and fry mix.
Add oil to a 12-inch heavy skillet to a depth of 1/3 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Carefully add chicken to skillet. (Do not crowd chicken. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 30 minutes, turning about halfway through to brown evenly. (Cook to 170 degree F for breasts; 180 degree F for thighs and drumsticks). Drain chicken pieces on paper towels.
Pass bottled hot pepper sauce with chicken. Serves 6.
  • *Fry Mix Option: In a shallow bowl combine 2/3 cup all-purpose flour, 3 Use in place of the fry mix as directed above.
Nutrition information
Per Serving: cal. (kcal) 546, Fat, total (g) 38, chol. (mg) 249, sat. fat (g) 9, carb. (g) 14, Monosaturated fat (g) 16, Polyunsaturated fat (g) 10, fiber (g) 1, pro. (g) 35, vit. A (IU) 437, vit. C (mg) 2, sodium (mg) 417, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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