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.

Ingredients

    1/2 10 ounce package all-purpose batter fry mix* (about 3/4 cup)
    4 eggs
    2 1/2- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned if desired
    Salt and ground black pepper
    Peanut oil or cooking oil
    Bottled hot pepper sauce
 

Directions

1. Place the batter fry mix in a shallow bowl; set aside. In another shallow bowl slightly beat eggs; set aside.
2. 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.
3. 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.
4. Pass bottled hot pepper sauce with chicken. Serves 6.

Variation

    *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, 

Monounsaturated 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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