- 6 lbs chicken, thighs and/or drumsticks
- 2 to 2-1/2 cups all-purpose flour
- 1/4 cup paprika
- 2 to 3 tablespoons seasoned salt
- 1 to 2 teaspoons coarse black pepper
- 2 large eggs
- 1 to 1-1/2 quarts and 1/4 cup water, separated
- 3 tablespoons table salt
- 1/4 cup granulated or brown sugar
- 2 to 3 quarts cooking oil
Directions:
- In a large bowl, whisk together 1 to 1-1/2 quarts water, table salt, and sugar until salt and sugar are dissolved.
- Add chicken. Let sit for at least 2 hours.
- In a separate container, whisk together flour, paprika, seasoned salt, and pepper.
- Remove chicken, and pat dry. (The drier, the better. If you can let it sit on a rack for an hour or so, that would be ideal.)
- Heat oil to 350 deg in a deep pot. (I recommend a Dutch oven if you have one.)
- In a separate bowl, add 1/4 cup water and eggs; beat until uniform.
- For each piece of chicken, cover in flour mixure, dip in egg wash, and place chicken back in flour, making sure entire surface is coated.
- Add chicken to oil 1 piece at a time, a minute or two apart (allowing the oil to come back up to temperature between).
- Cook for approximately 13 to 15 minutes per piece, or a few minutes after the chicken begins to float. Remove to paper towel-lined dish or rack.