flour for breading

crisco or peanut oil

1 lge bottle of hot sauce (my favorite is Louisianna)

salt, pepper, garlic powder to taste

1 large freezer bag and plastic container with sealable lid.

Take the cut up chicken and wash it real good. I turn my deep fryer on at this time. Just leave chicken in the sink, that is where I salt and pepper the chicken. Put flour, garlic powder in baggie, you can add any other seasoning at this time, that you like.

Put your chicken in the bowl and pour the hot sauce on top of it. Put the lid on the bowl and shake it up real good to get the chic pieces coated. ( Now if you like it really hot you can do this the night before and let it marinate in the hot sauce) Take a piece at a time and put in the baggie, seal baggie and shake it up to coat real good. Repeat this until all your chicken is coated. Now if you have extra time, take the chic pieces one at a time and repeat the process.

When grease is good and hot add your chicken. Follow the instructions with your fryer. If you dont have a fryer...use an iron skillet. Fill half way with grease. Get the grease hot...(375 degrees) you can tell when you put lil of the flour in the grease. It will bubble and move around in the pan.

Fry for 15 minutes on one side, ( til the bloods stops running out) then turn chicken (Only one time). Cover(only cover the last 10-15 minutes of cooking time) and cook about 10 to 15 minutes more...til brown and crunchy.

A tip...only turn chicken once, if using regular skillet. And there you have it! The best southern fried chick you will ever put to your mouth. Kat

Special Thanks to Irenes Corner