Fried Chicken with hot sauce
- Carbohydrate 308.448418397436 g
- Cholesterol 3172.5 mg
- Fat 74.6063667948718 g
- Fiber 0.562414732908591 g
- Protein 94.9382528846154 g
- Saturated Fat 23.2568275641026 g
- Serving Size 1 1 Serving (1133g)
- Sodium 1054.36156410524 mg
- Sugar 307.886003664527 g
- Trans Fat 12.5104467948718 g
- Calories 2246 calories
Step-by-step
- Whisk eggs with water.
- Add enough hot sauce to make it a bright orange color.
- Mix flour, salt, pepper and garlic powder together.
- Dip eggs in egg mixture then coat with flour mixture.
- Fry in oil heated to 350 degrees.
- White meat about 13 to 14 minutes and dark meat 8 to 10 minutes.
- Drain on a wire rack over a cookie sheet.
Soggy crusts on fried chicken usually result from moisture escaping the poultry during frying and trapping itself beneath the breading. Controlling oil temperature is the primary defense against this structural failure. Maintain frying oil strictly at 350 degrees Fahrenheit using a clip-on deep-fry thermometer, because dropping temperatures cause the flour coating to absorb grease rather than fry in it. Whisking eggs with water and hot sauce creates a wet adhesive layer that binds two cups of seasoned flour firmly to the protein. White meat pieces require 13 to 14 minutes of submersion, while dark meat finishes in 8 to 10 minutes due to higher fat content. Transferring fried pieces directly to a wire rack set over a cookie sheet allows air circulation underneath, preventing steam condensation from softening the bottom crust. Leftover fried chicken retains its crisp exterior best when stored uncovered in the refrigerator for up to 24 hours before gentle reheating in a hot oven.
