Ingredients

The following ingredients have 8 Servings
  • 3 eggs
  • ⅓ cup water
  • ¼ cup buffalo sauce
  • 1 whole chicken cut up into parts (or 8 pieces of your favorite parts)
  • 1 teaspoon kosher salt
  • 25 cracks black pepper divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups self-rising flour
  • Peanut oil for frying

Instruction

  • Preheat oil to 350 degrees. I used a deep fryer, you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.
  • In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.
  • Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside.
  • In a large bowl, mix the flour and remaining pepper together. Set aside.
  • When the oil is heated, take the chicken piece by piece and dip it in the egg mixture.
  • Let any excess egg fall off. Dip it in the flour mixture and coat on all sides. Shaking off any excess flour.
  • Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown. Chicken is done when internal temperature reaches 165°F degrees.
  • Let the chicken drain on a sheet tray topped with a wire rack, this will help keep the chicken crisp and not absorb excess oil. Sprinkle a little more kosher salt on top right out of the oil. Serve warm.