I sometimes joke about being a Southerner because I was born in Miami Beach which is, technically, in the South. I don't joke about food so here's my go to recipe, courtesy of Paula Deen (and I only use cast iron): To make the House Seasoning, mix: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder together and store in an airtight container for up to 6 months. In a medium size bowl, beat: 4 eggs 1/3 cup water Add enough hot sauce (1/4 - 1 cup hot red pepper sauce depending on how hot it is) so the egg mixture is bright orange. In another bowl, combine: 2 cups self-rising flour 1 teaspoon pepper Season: 2 1/2-pound chicken, cut into pieces with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat: Oil, for frying, preferably peanut oilto 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
