We Love To Eat

L.I.G. Fried Chicken





3 eggs 1/3 cup water About 1 cup hot red pepper sauce (recommended: Texas Pete) 2 cups self-rising flour 1 teaspoon pepper House seasoning, recipe follows 1 (1 to 2 1/2-pound) chicken, cut into pieces Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 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 then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.








6 (1/2-inch thick) pork chops (about 2 pounds) 1 bottle hot sauce (recommended: 1 (12-ounce) bottle of Joe Perry's Rock Your World Hot Sauce Boneyard Brew) 2 cloves garlic, minced Salt and pepper
Preheat a grill to medium, or heat a grill pan over medium heat.
Brush pork chops with hot sauce and sprinkle with garlic, salt, and pepper. Grill over a medium flame for about 5 minutes on each side. Brush with some more hot sauce and grill about 3 additional minutes per side. Serve immediately with your favorite sides.