SPICY SOUTHERN JACQUE ROSE BATTERED FRIED CHICKEN
Whatever is going on in your life good or bad prayer and a piece of fried chicken will take you through. As a kid, my nickname was chicken.
1 (3lb.) fryer, cut up, 3 eggs, beaten, 2 tablespoons hot sauce, 1 cup buttermilk, 3 ½ cups self-rising flour, 3 teaspoons granulated garlic, 1 teaspoon dried mustard, 1 ½ teaspoon seasoning salt, 1/4 teaspoon chili powder, 1/2 thyme, 1 teaspoons white pepper, 1 ½ teaspoons paprika, 1 teaspoon poultry seasoning, Oil for frying
Cut up chicken, remove excess fat, wash and set aside. Season chicken with salt and pepper, garlic, mustard, paprika, thyme, 1 teaspoon chili powder, and poultry seasoning. Put the chicken in a ziplock bag and refrigerate for at least 3 hours. In a bowl beat eggs, add hot sauce, buttermilk, salt, and pepper set aside. Dump flour into a brown bag add the same dry seasonings you put on the chicken into the flour bag. Heat shortening in a cast iron skillet. Shake off excess buttermilk mixture, drop chicken into seasoned flour and shake. Dip floured chicken in egg wash, shake off excess. Put back in flour and shake. Add chicken to skillet, cover skillet. In about 7 minutes remove top continue frying. Remove chicken from the skillet when golden brown on both sides drain on an oven rack.