- 4 Sargent Farms leg quarters, (cut into 8 pieces of drums and thighs)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh garlic paste
- 6 eggs
- 2/3 cup water
- 1 cup hot sauce (or to taste)
- 3 cups self-rising flour
- 1-1/2 tsp pepper
- Oil, for frying
Season raw chicken with salt, black pepper and garlic paste overnight in refrigerator.
In a medium size bowl, beat the eggs with water. Add hot sauce to the egg mixture. In another bowl, combine the flour and pepper.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Dip the seasoned chicken in the egg, then coat well in the flour mixture.
Once the oil is ready, add chicken carefully into the pot. Fry the chicken in the oil until golden and crispy.